I thought it might be nice to have a brief roll call of sensitivity, as it were. If a product is recommended, or recommended against, it makes it so much easier to know how that can relate to my own life if I know whether the person posting is about the same level of sensitivity as me, or more, or less, if that makes sense? Thought it might help everyone else the same way.
My daughter seems to be able to eat somewhere between 5ppm-10ppm, at a guess. Although how that translates on a day to day basis, I'm not really sure. If she eats products that are tested to 5ppm or less, she's usually okay if she only has one serving. The brand products that are <10ppm sometimes she's okay with, sometimes not, so we're not really certain where the exact cutoff is.
Me, best guess is that I react to less than 5ppm. The few times I've found a product that was tested at 5ppm or less, and didn't contain my allergic foods, I still got a gluten reaction. Still investigating, but that's what it's looking like so far.
Anyone else wanna jump in and share their own? If you don't know, probably brands that you can eat would do fine, yeah? Like, Udi's tests to 10ppm or less, but Pamela's to 5ppm or less, for example.
My son and I both react to 10 ppm or higher. I am very picky about which companies we purchase from. It has to be manufactured in their own "wheat free" factory and test at the lowest level. I purchased a vita mix with the dry bucket and now make my own Lundburg rice flours. Also El Peto is good for the other flours.