Just a reminder that we've got ~30 years of shared recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/ https://www.celiac.com/forums/forum/27-gluten-free-recipes-cooking-tips/

Just be sure that the chocolate milk is gluten-free, as some contain barley malt.

The way these tests are developed is they take a bunch of blood samples from people with active celiac disease, and a bunch of samples from people without celiac disease, and run them.  Then they decide where to put the cutoff line for positive such that most samples are on the correct side of the line.  So could it really be a low positive? Yes, although somewhat unlikely. I’d look at the bigger picture. How does it compare with previous tests run by the same lab? A little difference is normal - run the same sample three times and there would probably be three very slightly different results.  But if it has gone up a lot you may be getting gluten somewhere.

My daughter and I have had them many times without any issues, however, they were indeed labeled "Gluten-Free" on the package, otherwise we would not have tried them. We like them, but they don't have as much breading as the picture on the package shows.

It's worth reading the many studies done on AN-PEP enzymes, which are used in GliadinX, and all are posted on their website. The best policy for celiacs is to avoid eating out, but if you're like me, that is a bridge too far--I enjoy eating out too much, as well as traveling.