"cross contamination”
There are several ingredients that have no gluten originally, but are risky because of how they are produced and packaged.
For example maize, rice or buck wheat are gluten-free, but during grinding can easily be contaminated by wheat left over from before.
If there are no specific manufacturer guarantees and if the product is not part of a list of products permitted by the Italian Celiac Association, even these ingredients should be excluded.
