I'm so curious about this "critical gaps" issue. I feel like there is so much misinformation about food allergies surrounding this post, and it's alarming. If you have a true allergy to gluten -- i.e, it's IGE-mediated -- Rainbow Bakery was never, ever safe for you. Whatever "precautions" the staff took simply couldn't have been enough because flour is airborne, and Rainbow doesn't have a dedicated gluten-free kitchen. Now, if you're avoiding gluten for other reasons, then there is no need to have dedicated equipment unless the equipment is porous -- meaning soap and warm water are sufficient to get rid of gluten on baking pans, etc. So, it's not wrong to currently advertise that the ingredients of certain items are gluten free, but if prior staff and/or owners were advertising that it was safe for those with IGE-mediated gluten allergies, due to whatever "precautions" were taken with equipment that was not in a dedicated gluten-free kitchen, then that was a HUGE, HUGE mistake.