A study Estimated Levels of Gluten Incidentally Present in a Canadian Gluten-Free Diet, using most up to date information . The study examined several scenarios of gluten exposure experienced by Canadians with Celiac disease, following a gluten free diet. The study confirms that with a threshold set at 20 ppm of gluten in “gluten free foods” as adopted by Health Canada, Canadians’ exposure to gluten residues would be maintained at levels lower than 10 mg per day, which is the clinical gluten threshold currently established for individuals with Celiac disease. The study also identifies areas of priority for food commodities targeted and consumed by Canadians with Celiac disease. These commodities need to be consistently maintained Gluten free i.e. levels of gluten detected should consistently be lower than 20 ppm (mg/kg).
Sharing opinions and updates from a Food Regulatory Scientist 
I hope some of you food scientist are diagnosed with celiac disease so that you can see how much pain and physical damage 20ppm of causes you. Thank you for ruining our food with gluten and causing Celiacs to believe they can buy pre-packaged foods without getting sick which is HIGHLY FALSE.
Sincerely,
a suffering celiac
I am sorry to hear of your extreme sensitivity. The article is not trying to minimize in any way what Celiac patients are experiencing as a result of inadvertent exposure to Gluten. Rather, it is trying to estimate what safeguards should be set to control foods, so that they continue to be safe for Celiac individuals, particularly if they make Gluten free claims. It is important that you document any effects you may have as a result of your consumption of products that claim to be Gluten free and to report this to authorities, so that action can be taken if the claim is wrong or misleading, but also so as to inform research and scientific information to improve the protection of celiac individuals.
Wishing you all the best,