Just to clarify what RMJ said about amounts of gluten that some folks can tolerate - The "standard" is under 20 parts per million. That is what most gluten-free foods are tested to. There are some folks who are "supersensitive" and cannot tolerate even that much, but I didn't want you to make the mistake of thinking a little is OK.
The 20PPM test means there are 20PPM or LESS. Tests that will detect even lower amounts are difficult and very expensive, and since "experts" have determined that MOST celiacs can tolerate that much, that is the test most companies use. Somewhere around here there is a picture of a piece of toast with a tiny black dot on it that illustrates what 20PPM looks like. That dot is a lot smaller than the average crumb. So be aware that one little crumb will make her sick and damage her body.