Start by reading the ingredient label for wheat, barely or rye or anything that might be derived from them. I would also call the manufacturer and ask that question. Usually, the thing that they cannot guarantee is that there is no cross contamination from equipment the ingredients are processed on but unless you are a super sensitive celiac that may not be an issue.

Tammy, who is saying they aren't safe for celiacs? Are you saying that is stated on the product packaging itself or that you are reading where people on forums like this one are claiming they aren't safe? Who is "they"?

If a product is labelled "gluten-free" it is considered to be safe for people with celiac disease (in the USA they need to test below 20 ppm). Some people prefer to eat only foods that are certified gluten-free, which are supposed to test below 10 ppm, however, they don't always test this low.

Why are so many gluten free items not safe for celiacs. I read labels all the time. I don’t know how many times they say that and are not safe for people who have celiacs. So confused. Help….

I’m recovering from diverticulitis and she feels this will help my overall digestive health.