Agree with everything your wrote. Just to clarify my earlier comment, I was specifically focusing on cross-contamination risk, as opposed to identified, obfuscated, or occult ingredients. I've noticed that Costco does like many other manufacturers and errs on the side of caution by putting the major allergen exposure label on products that are actually safe. My first bump into this was buying their Kirkland quinoa online, where the website says it is gluten free but the package says it was/might have been/ made in a facility that processes wheat. They were able to tell me that the package I bought was certainly safe, but they explicitly stated that that could change at any time (so don't count on their answer today being relevant for next month's purchase).

The reality is, returning to gluten consumption makes some people so ill that they cannot complete the gluten challenge. There is no shame in that. Nonetheless, they must live with the ambiguity of not knowing whether they have celiac disease or NCGS. Another reality is that at the end of the day, both conditions require complete abstinence from gluten and other "cross reactive" foods. One thing you can do is to get genetically tested to see if you have one or both of  the genes that have been linked to the development of celiac disease. This doesn't require a gluten challenge. However, the gene test cannot be used to diagnose celiac disease since 40% of the general population have one or both of the genes but only 1% of the general population ever develops celiac disease. But it can be used to rule out celiac disease. If you don't have either gene but you are certain that gluten causes distress then you know you have NCGS. And, to answer your previous question about the gluten challenge causing further damage to the SB villous lining, the answer is "yes" if you have celiac disease. However, a few more weeks of damage on top of months/years of existing damage is not likely to do irreparable harm. 

There are some other things that can cause elevated blood antibody numbers on the celiac tests. Some other diseases, some medications (olmesartan, NSAIDs) and even some other intolerances to non-gluten foods, especially dairy. But the odds are, the elevated numbers are caused by celiac disease.

I just don't want to eat too much gluten and get sick for 6 weeks before the test. I would rather eat just enough for the test and not over gluten. I guess 2 slices of whole wheat which I was having and my regular oatmeal may work which was my previous routine and pasta but that's about of gluten daily lol I will have to see not sure about buying our gluten. Is it true after eating gluten it can stay in your body for a long time? If I eliminated gluten for 3 weeks does it mean it's really still in me and I can still have issues? Thanks

Thanks for the info guys. I’ll follow up with my GP next week. So as it stands it’s looking like Celiac is likely? It’s come as a bit of a shock really, I know my symptoms have persisted a bit more over the past month or so compared to previous flares. I did have a bout of norovirus about 8 weeks ago and stomach never quite returned to it’s best since.