That's a good question. I only have our experience with igE (normal) allergies to go by. My daughter is allergic to milk and ice cream, but can tolerate cheese and baked goods. Similarly, she can't even touch eggs, but can eat cake that has been made with eggs. So there does appear to be an issue of quantity or concentration in her reactions. Our allergist wants us to continue completely eliminating all her allergens, but for the sake of a normal life, I'm choosing to cut out foods that I know causes her an allergic reaction but allowing her some that do not.

I am approaching gluten the same way. I was stricter during our test phase (the first month) because I wanted to be sure I was seeing an effect. But I do believe that taking her gluten exposure down from unrestricted all day/every day (bread, cookies, crackers, roti, pasta - all daily staples) to once in a week (or even less, really), I would still expect to see a difference.

Its just really not practical for me to try to bring gluten down to nothing. We are travelling to Africa for a month this summer. I have absolutely no idea how I am going to be able to keep her gluten free (much less manage her other allergies but I have no choice with those) during this trip. If I was serious about it, we probably wouldn't go but I have to balance our real life with managing her food restriction.