How common is dry, cracked skin for others here? Specifically for me
it starts with the knuckles on my hands. It starts out looking
slightly calloused and red, but then progresses to cracking and then
bleeding, and will not heal.

I caused this reaction about a month ago when I was making my own
homemade bread and adding my own homemade strawberry jam. I stopped
eating the jam (and also reduced the amount of homemade bread I was
eating for other reasons), and the problem went away immediately.
This past week I made more homemade bread, which then caused a slight
increase in my gastrointestinal symptoms and has now caused my
knuckles to becom calloused, red, and inflamed. I am assuming now
that they are related for some reason (2 for 2 reaction).

I am trying to figure out if it is related to the gluten in the
bread, or my bread making. I make the bread as "artisan" with long
fermenting time (days in the refridgerator). I will see if the
fermenting time is a factor. The chemistry in bread causes
signficant reactions to take place in the long ferment - sugars,
acids, enzymes, etc.

The part that confuses me is that eating store bought bread does not
cause a significant reaction, though the weight of those breads is
typically much lighter, so I do not eat as much.

Thank you,
Andy