Welcome to the forum, @Amyinwyoming! Answers to your question that you might receive may not be helpful to you as an individual since sensitivity levels vary significantly within the gluten sensitive/gluten intolerant/celiac community. The other complicating factor is that low levels of gluten in a product may not cause obvious symptoms but may still generate low level inflammation in the small bowel. When in doubt, it is best to pass on the product. I'm not a particularly sensitive celiac so I might allow myself to eat something at a guest's house that was made from a food product with the kind of disclaimer label you describe but I typically shy away from buying them or consuming them when I have a choice.

Started having ataxia symptoms (tremor, twitching, leg weakness, slurred speech) approx 1 year ago. I have had extensive neurological testing and negative. However, I had celiac blood and gene testing that were both markedly positive. Have been gluten free for almost 1 year but still having episodes or flairs. Has anyone else experienced this?  I have been pretty strict about my diet and am also dairy free.  How long before it took you to feel like symptoms mostly resolved?    I would like to add I’ve also been pregnant for most of this time, so I’m seeing a lot of my symptoms return postpartum. Now that I’m also having regular bowel movements in comparison to the constipation from pregnancy, I am noticing evidence of malabsorption in my stool. I also lost weight postpartum quickly. I have an upcoming appointment with a G.I. to hopefully get an endoscopy done. I’m on several supplements and have no known deficiencies on bloodwork. Has anyone found that increasing fiber or starting a digestive enzyme supplement helped?    I am hoping there is still some chance for my body to heal since it has been 11 months on the diet. 

The package says - "made in a facility that processes wheat" - has anyone had a problem?

Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    

So, it's been a while since I posted here and I've been doing fine with my diet. Haven't cheated, have gotten used to being gluten-free, and have even created a series of microwaveable, healthy, low cal dishes that take minutes to make because I don't cook and won't be starting to, ever. That said, many of those dishes incorporate rice and corn, not to mention many of the gluten-free products I eat such as Schar brand and other certified gluten-free breads, etc, contain rice and corn. I don't seem to have any issues with the two grains, though I have asymptomatic celiac, but I keep hearing these off the wall sources (opinion pieces by people who claim to be doctors, etc), saying that rice and corn contain a form of gluten, it's just different from wheat/barley/rye gluten but it still causes issues for celiacs. This is hearsay, right? I mean, I know some people who are ultra sensitive have issues or even people with other conditions that can cause reactions to rice and corn, but to claim it causes the same issues as wheat just strikes me as... nonsense? I can't find a single, true scientific study that says celiacs can't eat corn or rice, so long as it's not contaminated and they don't have other sensitivities to it. It causes me pause when I see this stuff, but every time I do a deep dive into medical research by reliable sources like the Mayo clinic, etc, they list non-contaminated corn and rice as safe ingredients for celiac diets. Has anyone else heard anything truly scientific about rice/corn in gluten-free diets, or is it simply misconception like so much of the 'medical' advice found dancing across the world wide web? I enjoy eating my prepared, certified gluten-free food and I'm not looking to become a betty crocker who makes everything from scratch, nor do I plan to go on an even more restrictive diet than I already have. Just curious what everyone else's take is. I know some people don't eat processed food, which is fine for them, but that's not me. lol Thanks everyone. Happy New Year.