Possibly, but there used to be a movement within the celiac disease community to just tell restaurants that you have a deadly wheat/gluten allergy to, hopefully anyway, ensure that your meal is actually gluten-free. I don't recommend this approach at all, and if I ran a restaurant where there was ANY risk of cross-contamination, I'm afraid that I would decline to server someone who made this claim. No restaurant owner wants anyone dying or going to the emergency room at their business.

You mention that you are waiting on your test results--did they do a celiac blood panel? If so, were you eat lots of gluten in the 6-8 weeks leading up to the test? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    

According to their website they are gluten-free: https://www.somersby.com/en/faq/  

If you suspect celiac disease a blood panel for it would be the best option. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    

Your only resort would seem to be directly contacting the manufacturer and ask some pointed questions about CC . . . and hope you get some straight answers. You are probably already aware of this but the label "Gluten Free" does not necessarily equate to zero gluten. "Gluten Free" is a standard established by the FDA whereby a product can use that label as long as it does not contain an amount of gluten exceeding 20 ppm. There is also "Certified Gluten Free" which is a third party certifying standard signifying that the product does not exceed 10 ppm. There are limits to detection technology much below that.