Forn de pa José María García

⚠️ Risks & cross-contamination

• The facility is described as dedicated gluten-free, which strongly supports safety and minimizes cross-contact risk.
• However, one review notes that gluten-containing bread exists and is made elsewhere, which could imply potential cross-contact considerations. The dominant, recent evidence still points toward strong safety, but this detail suggests a non-zero risk if strict separation isn’t consistently maintained.