Gluten Free Blended Meat and Dry Ingredients

I am setting up a gluten free program and would like some advice. When producing for USDA regulated gluten free, as long as there are gluten free ingredients used in blending and is scheduled first in production after sanitation and the blend formula and finished product have tested gluten free, will this suffice USDA for validation of gluten free label?

If it's a gluten free product, then you just need to make sure your sanitation step removes wheat allergens from previous runs. Perform a validation of your cleaning step and this procedure should be sufficient.

Don't be afraid to involve your inspector in this process.

Like the part of involving the inspector. Going to start 90 day validation of gluten free sanitation with inspector being told previous to 90 days.