You know when you look on a package of something you really want to eat and it says nothing about wheat anywhere, do you eat it or use it for cooking?
What about when it says it is made in a facility that also processes other foods you can't eat, wheat, soy, eggs or whatever.
How likely is it to cause problems. Right now I don't cook with or eat these things but I am wondering how high the risk is? I know there will probably be differing opinions on this and that is fine, it helps to know what others think.

I have reacted to a dry product manufactured on shared equipment, even though it was marked gluten-free, the equipment was cleaned and the product tested below 5 ppm. I have also reacted to spices that were processed on shared equipment. I don't consume these products very often, both of these were mistakes, one mine and one my husband's. I do have a dairy allergy and never worry about shared equipment with that. My reaction is not nearly as bad as with gluten.

If something naturally doesn't contain wheat - like hummus - I'm not going to look for one that says gluten free, merely make sure that it doesn't say it does have wheat (or other gluten containing ingredient). I don't look for specifically labeled gluten free cornstarch, or table salt, because these things *are* gluten free. You don't generally go around stating all the things you don't have, because the list would be horridly long.

I generally avoid stuff made on shared equipment or in a facility that processes those other things. It all depends on what it is. Most of the time I can find the same sort of food that is safe. If I can't, then I might try it.