L-Sed

Thank you! I don’t really get symptoms so it’s hard to say, I might start with 1/2tsp and build up to 4tsp by week 2 as you have suggested. Thanks again! 

TLDR; how much vital wheat gluten flour is equivalent to 10g gluten daily, for a gluten challenge?

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Hi all. A recent blood test has revealed that I am low in iron (ferritin 17 mcg/L for 29 yo female with no heavy menstrual flow). I can't remember if I have always been low, but it doesn't surprise me. However, I am not anaemic. I don't believe that I exhibit any other signs for celiac however I know that that doesn't mean that I am negative. My diet is reasonably rich in iron, I eat meat almost with every meal.

My doctor would like me to get tested for celiac and warned me to eat gluten (2 slices of bread + small serve of pasta) for 6 weeks prior to the test. I haven't had a 'gluten free' diet per se, but upon a review of my diet, I realise that I do 'coincidentally' have a low gluten diet. Thus to ensure that my test results are as accurate as possible, I want to undergo a gluten challenge before doing my blood test... and in the lowest carb option possible.

I've done a lot of research over the last 2 days (scientist by trade) and I can see that an 'acceptable' gluten challenge is 3-4 slices of bread (approx. 10g gluten) for 4-6 weeks. I can see that vital wheat gluten flour has been used by some for their gluten challenge but I cannot for the life of me find how much vital wheat gluten flour to ingest for a meaningful gluten challenge. Initially I thought that it would be 10g flour but I'm not so sure...

Can anyone confirm or share their experiences? Thanks in advance!!