In article > ,
David Harmon > wrote:

> On Thu, 25 Feb 2010 21:48:30 +0000 (UTC) in rec.food.cooking, Doug
> Freyburger > wrote,
> >Wheat is my issue. I never expect anyone to care about it or to plan
> >for it. I never expect a separate dish to be available. As common as
> >wheat is I hardly ever get in a situation where everything has wheat.
>
> Depends on circumstances, of course, but if I am cooking I really
> appreciate knowing in advance people's dietary restrictions. In many
> cases it is just as easy to make a dish without wheat as the default
> with.

Yes, it is. The number of people who go into a flap about "You mean you
can't eat any bread, biscuits/cookies, cake, scones, bagels,
breadcrumbs, etc etc ad nauseam AT ALL? Then what do you eat?" can be
amusing. Eating GF isn't as big a deal as a lot of people think, but it
does mean using a whole lot fewer processed foods.

Miche

--
Electricians do it in three phases