Gluten sensitivity represents a spectrum: On one side you have those with silent celiac disease, who don't get symptoms even when they eat obvious gluten, and on the other side, you have the most sensitive, who must avoid virtually all processed foods (or suffer).
Those of you who are regular readers know I'm pretty sensitive to gluten -- for example, I very rarely eat grains because the gluten cross-contamination in them (however minute) gets me every time. But I'm far from the most sensitive person I know, either.
To help you figure out where you fall on the sensitivity spectrum, I've analyzed the various studies available and detailed the amounts that affect different people for this article: How Much Gluten Can Make Me Sick? The bottom line is, people react to very different amounts of gluten, ranging from a huge amount to a truly microscopic amount.
How sensitive to gluten cross-contamination are you? Take the poll below.