It Was Supposed To Be Over At Gluten Free! Help :( in Post Diagnosis, Recovery & Treatment of Celiac Disease Posted May 4, 2014 · Report to Admin I'm wondering if there is an issue with lower levels of cross contamination of the nut flours you are using. They could be certified at 20 ppm but perhaps they contain lower levels of gluten. When you remarked that you had been recently tested for ttg iga (?) levels, it showed you were fine. Did that mean your numbers are decreasing and you are now in the 'normal range'?