chapotraphouse

"Gluten Free" is a regulated term in the US. One of the few that actually have to meet specific requirements. In this case its <20ppm.

A big problem is that there can be cross contamination. For instance, potato chips are naturally gluten free. But some seasonings may have gluten in them. If the manufacturer makes one with the contaminated seasoning and then immediately makes the "gluten free" chip, its very likely to not meet the 20 ppm requirement.

Doritos are an example of that. Even though the chips and the seasoning are gluten free, Frito Lay can't guarantee that they are gluten free and thus won't put the label on.

My wife has celiac and has to be extremely cautious about gluten bc like the other person said, a lot of things you’d think are safe actually can have gluten either bc they have little enough amount to escape having to mention it but still contain enough to harm someone who can literally have none of it, or there’s no regulation at all for that thing so they just don’t bother

A bigger issue really (for us at least) is when they say something is gluten free and does in fact include some amount

TBF, there are a lot of weird additives that have gluten in them that end up in foods you wouldn't expect.

I'm coming at this from a vegan perspective where you'll find an insane amount of products that are, vegan, but have like 1,2% milk powder added for what I assume is either filler or some tax loophole in select market since milk powder is dirt cheap and would usually be classified a dairy product. Doesn't seem out of the question there's lots of shit out there where they just huck in a sprinkling of gluten to save 2 cents per 1000 pcs or so