If you cook in your home and have a totally gluten free house, the risk is very low but if anyone leave your house or visits, opportunities for contamination start to creep in. If humans work in the production of your gluten free ingredients, there is some level of risk.
If you get something gluten free from a business that uses flour directly, you have lots of risk. If all of the flour based products are prepared off site, the risk for their gluten-free options is somewhere in between.
The best you can do is get lots of advice then make informed decisions about what you are being exposed to.