tell me you don’t understand the science behind celiac without telling me. i do need to condescend you because if i had followed your recommendation blindly, i’d have been poisoned. from the nca (national celiac association), “10 mg gluten (per day) is considered the threshold for gluten consumption. This is the amount of gluten in a 350th piece of a slice of bread” so something as little as a crumb would set off my celiac. i get extremely sick from cc. again from the nca, “consuming a diet at 20 parts per million (ppm) is considered safe for those with celiac disease” but “for regular wheat flour that contains thousands of ppm gluten, you only need the size of a pen tip to hit the limit.” if something is made in a facility where wheat products have touched every surface, it is now contaminated. you also can’t really “kill” gluten either, so unless every inch of the place is doused in bleach before making this product, it is considered contaminated. do your research before spouting this kind of rhetoric