Allergies and intolerances are known about so much more now than they were a few years ago, and there are some super products out there to overcome some of these issues.
First things first - I NEED TO KNOW ABOUT YOUR ALLERGIES! Please inform me straight away if you have issues with any food ingredient. I get so many people who ask for "Vegan" without telling me that they have dairy or egg allergies. I need to know.
So much extra care is taken by me to keep things separate if I know I'm dealing with an allergy or intolerance, since the consequences can be so bad for you if there is any contamination. I wash everything beforehand and keep things separated while I'm baking.
I have recently renewed my food allergy training.
Do you supply gluten free cakes?
This is the reasoning behind Monmouthshire's standpoint, and it is the approach that I use;
Gluten can be transferred into food more easily because it can be airborne, so because I use normal flour most days, there is a small risk that even with all the cleaning, some gluten could contaminate the mix through being airborne. Therefor, what I tell my customers is that I can make cakes with gluten free ingredients, but cannot call them "gluten free" because of that risk.
If you are gluten intolerant, that should be fine for you. If you are a coeliac, you have the choice to make. Some are happy with this, and will sign the disclaimer to that effect - others would rather have a supplier that can guarantee the absence of gluten and I wholeheartedly support that.