Bit of a weird one for you. Recently I discovered 2 packs of Juvela white mix in the back on my cupboard dating from early 2011 (the prescried date, not the best before). In the spirit of "waste not, want not", I made a cake using one.
As a bit of background, I have always been tolerant of codex wheat starch, however am completely unable to tolerate any level of barley malt - just to clarify and avoid any could-it-be-the-wheat confusion.
Anyway, tolerant as I am of Juvela white mix, and not wanting to waste it, I made the cake. 2 hours later I ate the cake and within an hour, was glutened! Checked, double checked and triple checked everything. No gluten in sight.
So, my question is - could I somehow have become used to the current 20ppm limit, and this pre-change 200ppm flour have glutened me? My kitchen was spotless, and I use exlusively gluten free equipment, utensils etc, and all were ingredients I've used many times before with no change in ingredients etc.
Could it really be so sensitive as to notice the change in ppm?