Here's something to think about. If they add "dough conditioner" to a non-gluten containing bread-like product (another horrid imitation) the alpha-amylase in there is going to cock your T-cells in your intestine just waiting for the first little bitty piece of gluten or gluten-like substance to come down your gullet.
It'll make ordinary Celiac feel like a garden party in comparison.
So, watch for those words: "dough conditioner" and "alpha amylase", and, also "extract of white kidney bean".
Thanks for the pointer. For years I put up with being "lactose intolerant". Any milk resulted in cramps, gas and diarrhea. Last year I discovered that lactase is made by the tips of the villi in the small intestine. If you're gluten intolerant, the tips get nailed first and bingo! you're lactose intolerant. I've been fiendishly careful to keep the gluten out of my diet and my reward has been a total reversal of the lactose intolerance. Sometimes I get exposed to gluten by unintended consumption associated with some restaurant food. The impact is observed the following day with my insides a total wreck. It takes about 3 days to completely recover from a small exposure.