Trusted Gluten Free Certification?

[LauraBee]

I have celiacs and a recent stool test showed that I am still consistently eating gluten - I started using my Nima sensor and found that one of my "Gluten Free Certified" Tigernut Flours contained gluten. This information spun me into a rabbit-hole of researching cross-contamination and certification groups. The flour that I was using was certified by the GFFP (I wish I could attach a logo for you!). This same logo was on a nut butter that was also contaminated. From my reading, it looks like the GFCO is a bit more reputable and rigorous with their standards. What is your opinion/knowledge about the different seals of certification? Which do you trust? Any one else use their Nima sensor and discover contamination in their "certified" foods? 

[RMJ]

I trust GFCO. I had to make a complaint once about a restaurant and they took it very seriously. My antibody levels are very sensitive to gluten contamination but are ok if I stick to GFCO certified.

[Scott Adams]

I agree, and GFCO is one of the original certification organizations.

[NoGlutensToday]

A follow-up question to all of this. I see that the Canadian Celiac Association has their own certification, but I can't find any information about the specifics of it. For example, on their website they say that they focus on preventing cross-contamination but don't say how. They also don't say if they test products for gluten. I've messaged the CCA asking for more information, including the gluten threshold if they do testing, but no response.

Anybody know any specifics about the CCA certification process? I'd like to know because I currently live in Canada and see their certification on numerous products but without knowing more I can't rely on them.

[Scott Adams]

I did not know they had one, and also wonder about their program.