I'd love every chef and food company to take a moment and carefully consider if they really want to get into the gluten-free game to feed people who can't eat gluten - or if your goal is to get trendy gf-ers (those are people who won't know if you serve them gluten) to buy your stuff or eat at your restaurants. If you fall into the latter category, please leave those of us who can't eat gluten and are not being trendy alone! If one more owner of a pizza place calls me to come try their gluten-free pizza - that doesn't know gluten can be in anything except the crust - I'm absolutely going to scream!
For those of you who really want to get gluten-free service right, consider getting a copy of Shelley Case's book. Then maybe we'll trust you know what you're doing when ask us to head over to try your new gluten-free dessert. Thanks!