Cecil, we strive to serve everyone who wants to bake - whether with wheat flour, or some other combination of flours. And the population of gluten-free bakers is growing incredibly quickly. We run one gluten-free recipe a month here on the blog, plus one regular recipe that's convertible to GF; so I'd respectfully submit that the pendulum hasn't swung too far, but just far enough, at least for now. In the end, I don't feel we're neglecting our gluten-full bakers by addressing the occasional post to our GF bakers; but simply being inclusive. Thanks for sharing your thoughts here, and for listening to ours - PJH

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