[InDubioProRubio]

People with allergies and various food diggestion problems are not a real market for bread-makers. As in, they make sense for industrial products that do not spoil fast. Means, packaged goods, with lots of additives, tailored to them and a shelf life going into weeks.

Bread is made fresh every day, has a shelf-life of 3 days tops. The logistics are usually measured in hours. The effort to scrub the bakery, transport the gluten-free/nut-free/whatever every day, seperated is thus non specialized and a huge cost in addition to a production of a small facility. So you can get gluten-free bread by a industrial facility speacilized on it, wrapped in plastic. But you can not get it from your local bakery chain.

Add to that the legal damocles swoard hanging over you and mixed artisanal production of small quantities becomes fiscally irresponsible for small buisnesses. In theory you could open a bakery, tailored to a specific allergy set in a dense urban environment. But the rest of the world, a drive away from you, will not have that option.