Neuronutritionista

Research "gluten cross-reactivity." Other foods with protein structure similar to gluten's may be continuing to trigger the same immune reaction. Vibrant Wellness has a few different labs you could request, including food sensitivity, immune system, wheat zoomer (to break down reactions to specific parts of wheat (gluten and non-gluten), and leaky gut.
 

Personally, I would try cutting out all the common cross-reactive foods and re-test in 1 month and 3 months. Bc you may not be sensitive to that food per se, so it won't show on a food sensitivity test, but it is still triggering the gluten response bc of its molecular structural similarity.