Special substitutions

Some people may ask why do I use certain flours in my recipes?
Allergies.
Regular Gluten-free mixes and recipes call for Rice, Potato Starch, Tapioca, Corn Starch, ect...
The allergies in my house contain Potato, Corn, Soy, Gluten (of course).
This has made it more difficult to bake allergy friendly foods straight from the books. Luckily for all parties involved, I am willing to experiment. Most of the time with success. I we were able to create breads and pastries from Potato starch, why not tapioca. Oops, tapioca starch alone makes for a sticky, gluey mess. Experimentation. Fun. Love for feeding people who can not eat commercially available food, or foods from special cookbooks. My recipes might not be for all, but send me a message and I can help with substitutions for your special requirements