Originally Posted by karateka
I don't know how it works with gluten, but some people have such severe nut allergies that they can't be in the same room with peanut butter. So if you are stacking a wedding cake, and it's a severe gluten allergy....couldn't they contaminate the gluten free tier?
Just a thought. Not that I know anything, just speculating.
I used to do pastry at a restaurant. We had a regular customer who had a severe gluten allergy - normally she would never be able to go out to eat because of trace gluten. Even just a tiny amount would make her sick.
We kept a couple pots/utensils set aside and the chef had a few recipes on hand so she could go out for dinner occasionally and not have to worry about getting sick. I'd make her truffles and mousses whenever I had the time, and every Christmas she'd get a little package of truffles to enjoy over the holidays.
So, yes, it's possible that a gluten intolerance/allergy can be notable enough that a stacked cake would be a bad idea.