This is not as daft as it sounds because we can not measure zero gluten we can not guarantee that food is totally gf.
In my opinion gluten free should mean: made with naturally gf ingredients and in an environment that is free of contamination from glutinous grains. And I support these people: GIG gluten.net/ because they have the same premise as me and get food outlets to test their products to below10ppm and then display the GIG logo of certification. Imagine how reassuring this sign must be to hungry coeliac.
I heard about Glutenzap being a zero gluten group so I emailed this person after I read that she is a chemist and gluten tests at home. I asked if she would give me some info to post in the UK. She kindly replied and said I see that you eat grains like rice and maize so I hope you are not one of those hypocritical bigots who claim that if it doesn't make them ill it must be gf. This is a link to her guide of safe foods for sensitive coeliac:
I am not recomending anyone take their diet to this extreme and I support GIG and their definition but it begs the question: where do we draw the line with gluten free?