This whole cross reactive hype is total nonsense. The only thing your body recognizes as gluten is gluten itself.....wheat, barley, rye and oats, in some people.
If you have been having symptoms after going gluten-free, then you most likely have additional intolerances or something else going on. Many Celiacs cannot tolerate other grains or potatoes for awhile but can add them back in after their gut has healed. I would disregard this and focus on figuring out what foods bother you with a journal. Then you can try adding them back in when you feel better.
Respectfully, I must disagree. I seem to be sensitive to corn in a way that is indeed cross-reactivity. Corn triggers my celiac disease. I had given up wheat for years when i was suddenly having full-fledged gluten reactions -- those hours-long, agonizing attacks that empty your guts? The kind of attacks that lead me to cry real tears. And I didn't cry or scream or yell when giving birth to my daughter, either.
I went to the GI doc totally mystified, told him I had been eating a lot of popcorn (one of my favorite foods, forever) and he said it was the corn. I stopped the corn, and the nasty attacks went away. But I continue to have trouble, and I continue to have low-level symptoms of gluten problems -- I'm sure you know the kind, where your poop is the wrong color and the wrong consistency, and you have some pain, but it isn't agonizing, as in worse than childbirth -- and perpetual symptoms of vitamin and mineral deficiencies.
I got so sick, so depleted, I stopped taking my blood pressure meds when I ran out because it was too much trouble to do what needed to be done to get some more. And for the first time in a couple of years, those low level problems I was having stopped. they are back now, I think because so many meds have corn in them, and I simply cannot always not taking any of them.
You may say the problem is wheat contamination. BUt I must disagree there, too. I accidentally ate some wheat a while back, and expected a terrible reaction. But I had none. No reaction. Nothing. That means I have truly been avoiding wheat and had no antibodies circulating. (I have confirmed the celiac thing by going back on wheat for months, and having the reaction build up to full-fledged from nothing over a period of about two months.) So, if I am constantly in a state of low-level reaction, and it isn't to wheat, and corn is in almost everything, then I think corn is what is causing me so much trouble. ANd when I do successfully cut those small amounts of corn out, I get better. But it is not possible to avoid it completely, unfortunately, at least, not for me. Not until they do something about it, and not until I can get compounded meds. And that won't happen until there is widespread acceptance that corn can cause cross-sensitivity reactions. As far as I am concerned, it absolutely can.