Interesting, I’ve heard that was a wheat allergy, if you react to flours in general. Since gluten is present in wheat flour, but a wheat allergy may include other grains that don’t contain gluten.

Regardless, I’d find it so difficult it wouldn’t be doable to cater to that allergy in a restaurant or store that serves wheat products. There are gluten free production kitchens out there, but they might use other flours that share proteins with wheat, that could trigger an allergic reaction. So yeah, sounds tough as hell.

To answer your question, to cater to all allergies, we could introduce regulations around opening packaged foods in places that -only- sell packaged products, and I would support it.

People just shouldn’t be eating shit with their hands and touching stuff at the same time anyway, I’m more likely to admonish someone for that.