#im more willing to bet it falls between 10-20ppm and thats why since GFCO tests to less than 10

[certifiedceliac]

King Arthur Flour is my go-to 1:1 flour replacement, and they have a new line of GF bread and pizza flour that's made with (gluten free) wheat starch; the kicker for me is that while their GF all-purpose and premade cake/bread mixes all have GFCO certification, these two new products do not.

According to their site, they go through the same allergen screening process as their other GF products, but I feel like if they're claiming it meets the FDA standard for >20ppm, having a third party confirm that gives your customers better peace of mind.

I really wanted to try their bread flour mix, but I just dont know how much trust I can put into a mix that contains wheat (even scrubbed wheat) that hasnt been tested externally.