Gluten in Dry Roasting

My wife discovered a long time ago that her gluten sensitivity was triggered by most brands of roasted nuts.

Here's a web page explaining why. Basically, two common processing methods try to increase salt adherence by applying a coating of wheat gluten or two coats of both wheat gluten and gelatin.

Of course, the equipment is not thoroughly cleaned before nuts not destined for salting are processed.

I wonder how many brands of roasted nuts are not vegetarian (because of gelatin)?