Usually when a post begins with that question, it probably is rude, but I haven't acted on it, and I just want hear your take.
I have celiac disease, and cannot eat gluten. In the past I've found that gluten free baked goods to be a crap shoot, some are great, but most aren't.
FI and I want to do a cake cutting during the reception. Our cake baker is contracted by our venue, and does not have much experience in terms of gluten-free baking (bringing in an outside contractor would cost a lot of money plus the price of the cake). I do not want to subject our guests to cake that could potentially turn out poorly.
I know that it is against etiquette to serve something different for the guests, but do you think it would be okay for us to have a gluten free tier to cut into, or does the entire cake need to be gluten free? I am in a bit of a pickle because I want to make sure my guests are happy and comfortable, but I worry that if I make the entire thing gluten free, my guests will be less than pleased with a stale tasting cake.
What would you do if you were in my situation?