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Date: | Wed, 5 Jul 2006 19:52:12 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I went on a bit of a rant last week when I questioned why even "totally GF"
restaurants and bakeries feel compelled to serve regular bread as well.
Some people shared my sentiments, and included anecdotes about regular
gluten-eaters eating all their homemade GF bread because it's so good, "I
just baked a batch & I can't keep my gluten-eating family off it!", while
others replied with some very good reasons why regular bread should also be
on the menu, [cost, taste, freshness] "non-GF bread is tons less expensive,
so why serve it to people who don't "need" to eat it?", " let's face the
fact that many gf breads are gross", "GF breads loose quality with age much,
much quicker, so unless there is daily baking on-site, "freshness" is an
issue for the restaurant".
Janice.
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