so its helpful for cross contamination possibility in restaurants.

I found a diy flour blend  500 g (2 ¾ cups + 2 tbsp) white rice flour (make sure that it's finely ground) 300 g (1 ¾ cups + 1 tbsp) potato starch (note that this is different from potato flour) 200 g (1 ⅓ cups) corn flour (US)/maize flour (UK)  I see recipes that say gluten-free flour blend so I guess I can use something like this and try yours as well. When do you need to use Xanthan gum?  I also noticed gluten-free bread is pricy but I saw Canyon or Promise that taste good while pricy however for bread crumbs I see brands like 4C and its not the same. I see recipes for crushed potato chips as a breading which is interesting. Thanks 

I'm planning on eliminating it from my diet and seeing how that goes.

I believe many cases of nearly positive or elevated antibody tests for celiac disease could be caused by a pre-celiac stage, but it may also be NCGS. Clearly some are sensitive to gluten, thus the autoimmune response, however it may be possible for them to never have a positive biopsy and flattened villi, while some may end up with damaged villi over time.  

Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day: