Need your input regarding helping a restaurant serve g-f food

[Guest guest]

Good news could be coming soon. A restaurant in the Mt. View/Sunnyvale area may

add g-f menu items to their existing menu (the owner is gluten intolerant and

may have celiac disease). Their menu mainly consists of salads and hot and cold

sandwiches (and a wonderful breakfast menu as well!). I will be meeting her

next week at the restaurant to help her sort through what she needs to do for us

to safely eat there. I have already talked with her about a dedicated g-f area

to make our food, as well as possibly adding g-f pancakes and g-f bread to her

menu. This is where I need your help.

We all have our own preference for bread. If she goes forward with these plans,

what are your favorite brands of sliced bread to make sandwiches (and toast)

with? I have heard raves about Udi's bread - that it tastes delicious with or

without being toasted, but it seems so small for sandwiches. Is there any other

delicious sliced bread that is a little bigger to enjoy a nice-size sandwich

with?

My daughter and I were at a baby shower recently and the hostess was so

thoughtful and bought us a loaf of Kinnikinnick bread so we could have

sandwiches with the group (she also put our fixins' aside, bless her heart). We

put the Kinnikinnick slices in the microwave to soften them up a bit and the

bread came out so soft and the sandwich was absolutely delicious. It's just

that Udi's and Kinnikinnick's slices of bread seem so small to me.

Here are my questions for you:

Does the size of the bread matter to you if you could eat a delicious g-f

sandwich in a restaurant?

Do you like the sandwich bread plain or toasted?

And the big question - which sandwich bread do you like the best?

I haven't had a sandwich in a restaurant since being diagnosed 9 years ago, so

this is exciting! I would like to get this right for all of us before passing

on any advice to her. Thanks!

Sue