Built for Gluten-Free Bakeries
Your Tuesday starts at 4:30 AM. You're pulling out three separate ingredient lists because your gluten-free sourdough, almond flour brownies, and regular wheat croissants need different prep stations, different hands, different everything. You've already got a system — color-coded aprons, separate cutting boards, a mental map of which mixer gets cleaned when. But your pricing? That's still in a notebook. Your inventory? Scattered across three supplier emails and a text thread with your assistant. You know exactly why cross-contamination happens in a bakery. You're paranoid about it. But you're also running a business, and right now, the admin side is eating your morning. When your systems stop fighting you — when you can see your actual ingredient costs per batch, when your staff knows which station they're working at before they arrive, when you're not repricing the same almond flour order three times because the cost changed — that's when you can focus on what matters: making gluten-free cakes that taste like they shouldn't be gluten-free.
Challenges Gluten-Free Bakeries Face
I'm pricing the same recipe differently every time because I don't know my actual ingredient costs.
You know almond flour is expensive. You know it's your biggest cost driver. But is it $8 per pound or $9? Did the price change last month? You're guessing on margins. One customer gets quoted $45 for a batch, another gets $52, and you can't remember which one you undercut. Your profit on almond flour cakes is probably half what it should be.
My staff doesn't know which station to use or what to prep, so we're risking cross-contamination.
You tell them verbally. Or you text. Or they call you. By the time they're actually baking, they've forgotten whether today's gluten-free batch runs first or last. One day someone uses the wrong mixer. You catch it. Next time you might not. You can't scale the business if every batch depends on you being in the room.
I'm tracking allergen information in a notebook, and if I get audited or someone calls with an allergy question, I'm scrambling.
You know what's in every recipe. You keep careful notes. But they're not organized the way a health inspector or a worried customer needs them. If someone calls and says 'I'm allergic to tree nuts, what can I eat?' you're flipping through pages. You should be able to answer that in 20 seconds.
I don't know which of my gluten-free products actually makes money.
Your gluten-free brownies sell out every week. Your almond flour sourdough sits. You're guessing which ones are profitable based on how fast they move, not on actual margin. You might be spending 3 hours on a product that makes you $12 profit.
I'm running out of specialty ingredients mid-batch because I don't track usage across recipes.
Almond flour goes into four different products. Xanthan gum goes into three. You buy it in bulk to save money, but you don't know when to reorder. Last Saturday you ran out of xanthan gum at 10 AM with three orders in the queue. You had to turn away customers.
Scaling a recipe for a large order means recalculating everything by hand, and I always miss something.
A customer wants 24 gluten-free cupcakes instead of 12. You scale the recipe. But did you scale the xanthan gum? The baking powder? You're doing math on a sticky notepad at 6 AM. One wrong ingredient ratio and the batch fails. You've lost time and money.
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How BakeOnyx Helps
Batch-Portion Costing
I'm pricing the same recipe differently every time because I don't know my actual ingredient costs.
You enter your almond flour sourdough recipe once — 400g almond flour at $0.18/g, 200g tapioca starch at $0.08/g, 150g psyllium husk at $0.12/g, plus water and salt. BakeOnyx calculates the total ingredient cost: $96.40 per batch. You know a 450g loaf costs you $5.22 in ingredients. Price it at $18. Margin locked in. Next time someone calls asking for a quote, you pull up the recipe on your phone and give them a number in 15 seconds. If almond flour prices change, you update it once and every recipe that uses almond flour recalculates automatically.
Production Schedule & Staff Dashboard
My staff doesn't know which station to use or what to prep, so we're risking cross-contamination.
Monday morning, your assistant clocks in on her phone. She sees a dashboard that says: 'Station A (Gluten-Free Only): Prep almond flour brownies — 24 units. Ingredients: almond flour, cocoa, eggs. Station B (Wheat): Regular croissants — 40 units.' The recipe pulls up with the exact scaled quantities. She knows which mixer to use, which cutting board, which apron. No guessing. No cross-contamination risk. You're not in the room, and the batch still runs right.
Allergen Tracking & Compliance Reports
I'm tracking allergen information in a notebook, and if I get audited or someone calls with an allergy question, I'm scrambling.
Every recipe has an allergen field. Almond flour sourdough: tree nuts, may contain sesame. Gluten-free chocolate cake: eggs, dairy, tree nuts. You tag ingredients as you enter them. When someone calls and says 'I'm allergic to tree nuts,' you run a report in 30 seconds that shows every product they can't eat. You can also print a label with allergen information for every batch. If a health inspector asks, you export a full ingredient and allergen list for every product you made in the last six months.
Profit Margin Reports
I don't know which of my gluten-free products actually makes money.
You pull up the Profit by Product report. It shows: almond flour brownies — 47% margin, 18 sold this month, $312 profit. Gluten-free sourdough — 52% margin, 8 sold, $156 profit. Xanthan gum-heavy muffins — 31% margin, 22 sold, $89 profit. You're spending two hours on muffins for $89 profit. You're spending one hour on brownies for $312. You cut the muffins. You add a second brownie flavor. Suddenly you're making $600 more per month by doing less work.
Inventory Alerts & Usage Tracking
I'm running out of specialty ingredients mid-batch because I don't track usage across recipes.
You have 1,200g of xanthan gum in stock. Thursday's orders need 1,400g across five recipes. BakeOnyx sends you an alert Wednesday: 'Reorder xanthan gum by Friday.' You place the order. It arrives Thursday morning. You never run out mid-batch again. The system knows how much xanthan gum is in every recipe and how many batches are scheduled. It does the math for you.
Recipe Scaling
Scaling a recipe for a large order means recalculating everything by hand, and I always miss something.
A customer wants 48 gluten-free cupcakes instead of 24. You type '48' into the scaling field. BakeOnyx recalculates every ingredient: almond flour goes from 240g to 480g, xanthan gum from 1.2g to 2.4g, baking powder from 4g to 8g. The system generates a PDF job sheet with the scaled quantities. You print it. Your staff bakes it. No math errors. No failed batches.
Key Features
Allergen Tracking Built Into Every Recipe
You tag ingredients as allergens when you enter them. Tree nuts, soy, eggs, dairy — whatever matters for your products. BakeOnyx flags every recipe that contains that allergen. Run a report: 'Show me everything we make with tree nuts.' Print labels with allergen warnings. When a customer calls with an allergy question, you have the answer in 20 seconds, not 20 minutes of flipping through notebooks.
Separate Production Stations & Cross-Contamination Prevention
You set up Station A as 'Gluten-Free Only' and Station B as 'Wheat Products.' When you schedule orders, BakeOnyx routes them to the right station. Your staff sees which station they're assigned to before they clock in. The system won't let you accidentally schedule a gluten-free batch on the same equipment as wheat without a full clean-down. It's built into your workflow, not a separate checklist.
Ingredient Cost Tracking for Expensive Specialty Items
Almond flour, tapioca starch, xanthan gum, psyllium husk — these ingredients are expensive and they vary in price. BakeOnyx tracks the cost per gram. When you buy a new batch of almond flour at a different price, you update it once. Every recipe that uses almond flour recalculates automatically. You always know your true cost, which means you're never undercharging on specialty gluten-free products again.
Inventory Alerts for Specialty Ingredients
Xanthan gum is in five recipes. Almond flour is in eight. You don't want to run out mid-week. BakeOnyx tracks how much of each ingredient you have and how much you need for this week's orders. When you're down to 800g of xanthan gum and Thursday's orders need 1,200g, you get an alert Wednesday. You reorder before you're in crisis mode.
Recipe Scaling That Accounts for Binder & Texture Adjustments
Gluten-free baking is sensitive. Xanthan gum, psyllium husk, and binders don't always scale linearly. You can set a recipe to scale proportionally or manually adjust the binder ratio when you scale up. A 12-cupcake batch might use 1.2g xanthan gum, but a 60-cupcake batch might need 5.5g, not 6g. BakeOnyx lets you set those rules once so scaling is always accurate.
Compliance Reports for Health Inspections & Audits
Health inspectors want to see ingredient lists, allergen information, and sourcing. You export a full report: every product, every ingredient, allergen warnings, and batch dates. It's organized, professional, and ready to print. No scrambling through notebooks. No missing information.
“Monday I check the dashboard and see that this week's almond flour brownies need 2.4 kg of almond flour — I have 1.8 kg, so I reorder. Wednesday the ingredient arrives. Thursday I get an alert that a customer with a tree nut allergy is asking about our products — I run an allergen report in 30 seconds and email her a list of five things she can safely eat. Friday I spend 20 minutes on invoicing instead of three hours because the system already has all the costs and quantities calculated. By Sunday, I've made $400 more profit than I would have last month because I cut the low-margin products and focused on the gluten-free brownies, which the system showed me were my most profitable item.”
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