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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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