There is a great article on Gluten Free versus Naturally Gluten Free grains, seeds and nuts and they're contamination levels. It is interesting that Millet Flour tested at 15.5 ppm with a gluten free label. This is higher than the Celiac Sprue Association's choice of non detectable at 5ppm, but still meets federal guidelines which request non dectable at 20ppm.
For naturally gluten free products (products not labelled gluten free, but not having any gluten containing ingredients):
the range of gluten ran from less than 5ppm to 2,925 ppm
Read more here:
GF Grains: Are They Really Gluten Free
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