Less than 10 parts per billion issues

[Hauama]

I can still have a reaction from “certified gluten free” products I don’t like having to use the eat and see what my body does approach are there really any purely gluten free products or do I just have to make all of my own food? 

[trents]

I have no specific recommendations but I would suggest looking for products that are advertised as produced in a dedicated gluten-free facility. That should eliminate one possible route of cross contamination. It doesn't guarantee that none of the ingredients going into the product are totally gluten free but is should eliminate adding more CC to the mix via processing machinery. 

One of the issues you may be experiencing is that testing has shown that a significant percentage of "Certified Gluten Free" products can test far in excess of 10ppm. There was an article appearing in this forum back last summer outlining the results of testing that showed this to be true. So, it may be somewhat of a pig in a poke when you buy this stuff, regardless of how it is billed. It may be safe for you if it actually fits within the stated requirements of it's billing.

[Scott Adams]

I just want to mention that with gluten we're talking about ppm, or "parts per million," and not parts per billion. 

Sticking to whole foods and home cooking is the safest way to go, without necessarily replacing all gluten products you might normally eat with gluten-free ones.

If you do eat gluten replacements, for example gluten-free bagels or breads, it's probably best to take @trents advice and seek out certified gluten-free brands.

[Wheatwacked]

You may be reacting to some of the ingredients used to imitate gluten products.

I eat Amy's Chilli quite often with no problems. When I eat Bush's chilli beans or Hormel Chilli with the same ingredient list, I get heartburn.  Break out the alka seltzer.

  Barillo spaghetti has CORN FLOUR, RICE FLOUR, MONO AND DIGLYCERIDES.

Udi's White bread Ingredients - water, tapioca starch, brown rice flour, canola oil, dried egg whites, sugar, tapioca maltodextrin, tapioca syrup, sorghum flour, less than 2% of: rice starch, sorghum grain, flaxseed meal,  gum blend (xanthan gum, sodium alginate, guar gum), apple cider vinegar, apple fiber, molasses, salt, amaranth flour, teff flour, yeast, cultured brown rice, locust bean gum, enzymes

Chobani Greek Yogurt Cultured nonfat milk, cane sugar, water, natural flavors, fruit pectin, guar gum, locust bean gum, vanilla extract, lemon juice concentrate.

[Scott Adams]

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