Not using wheat makes life hard when trying to make baked products. Making them without potato and soy flour makes it even harder. If you look at the gluten free products in most grocery stores, you will find that they all contain a lot of soy and potato flour. At Celia C Bakery we do not use those flours. Not because there is anything inherently wrong with them but because a lot of people suffer from allergies to soy and potato (nightshades.) Instead we use less common flours like arrowroot, tapioca and garbanzo in addition to brown rice flour.
Here is a little bit of information on what our products may contain:
Tapioca flour is a starch that comes from cassava root. It is a root used worldwide that originated in Brazil. Tapioca is primarily carbohydrates, low in saturated fat, cholesterol, sodium and protein.It has some folic acid, iron and calcium as well as some omega-3, omega-6 and dietary fiber.