Stop Cross-Contamination Fears From Costing You Orders
Know exactly which ingredients are gluten-free, where they're stored, and whether your batch is safe to sell — before a customer gets sick.
Know your gluten-free batch cost in 30 seconds, and catch cross-contamination risks before they reach a customer.
You're running a gluten-free bakery, and gluten-free bakery inventory management isn't just about stock levels — it's about liability. A single cross-contaminated loaf doesn't just lose you a customer. It loses you trust, brings legal risk, and might shut you down. You're already careful: separate shelves, separate utensils, separate prep times. But your inventory is still scattered across notebooks, text messages, and your head. You need a system that tracks which ingredients are certified gluten-free, where they live in your kitchen, and alerts you the moment regular flour gets too close.
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Sound Familiar?
“You can't prove your gluten-free batch is actually gluten-free”
A customer calls with a severe allergy. You know you used gluten-free flour, but did anyone grab regular flour from the same shelf by mistake? You're standing in your kitchen at 6 PM, calling your staff one by one to trace every hand that touched that batch. You can't remember if you cleaned the mixer between the sourdough and the GF loaf. You lose the sale. You lose sleep. Next time, a customer doesn't call — they just get sick.
“Your gluten-free ingredients cost way more, but you don't know by how much”
Gluten-free flour costs 3x regular flour. Xanthan gum costs $18/lb. You're pricing a custom gluten-free wedding cake, and you're guessing. You quote $85, then realize you undercharged by $30 in ingredients alone. Or you quote $150 and lose the job to a competitor. You're not sure which of your GF recipes actually makes money because you've never actually calculated the ingredient cost per portion.
“You run out of gluten-free ingredients on a Saturday”
Friday afternoon, you're out of almond flour. You don't realize it until 8 AM Saturday when a customer walks in wanting a GF almond cake. You have to turn them away or promise something you can't deliver. Your inventory is a mix of sticky notes, mental notes, and the one shelf you check every few days. By the time you realize you're low, it's too late to order.
“You can't track allergens beyond 'gluten-free'”
A customer has a tree nut allergy. You have 15 recipes with almonds, walnuts, and pecans. You're flipping through your recipe binder, trying to remember which ones use which nuts. A customer asks if your GF brownies have tree nuts. You're not 100% sure. You say no to be safe, but you lose the sale. You need to tag every ingredient — not just 'gluten-free' but 'contains almonds,' 'contains dairy,' 'contains eggs' — and see that instantly for every recipe.
“Your staff doesn't know what to prep for gluten-free orders”
You've got a GF wedding cake order for Saturday, a GF sourdough for Friday, and a regular sourdough for Friday too. Your baker shows up at 5 AM and doesn't know the sequence. Do they start with the GF batch first to avoid cross-contamination? Do they use a different mixer? You're on the phone at 5:15 AM walking them through it. Every time you hire someone new, you're worried they'll miss a step and contaminate a batch.
Separate, Track, and Prove Your Gluten-Free Batches — Every Time
Your gluten-free inventory lives in its own space in BakeOnyx. Every ingredient is tagged with allergens. Every order shows your staff exactly what to prep, in what order, with what equipment. You know the cost of a gluten-free sourdough loaf down to the gram of flour. When a customer asks if something is safe for their allergy, you have the answer in 10 seconds — and you can print a label that proves it. Monday morning, you're not stressed. You're confident.
- ✓Separate inventory for gluten-free ingredients — never mixed with regular stock
- ✓Allergen tags on every ingredient — track gluten, tree nuts, dairy, eggs, soy at a glance
- ✓Batch-specific costing for gluten-free recipes — know your exact cost per loaf, cake, or batch
- ✓Staff bake sheets that show GF orders first, with prep order and equipment needed
- ✓Allergen labels you can print — proof for your customer and your records
How It Works
Tag your gluten-free ingredients when you add them to inventory
You enter your ingredients into BakeOnyx — almond flour, xanthan gum, GF oats, regular flour, butter, eggs. As you add each one, you tag it: 'Gluten-Free: Yes' or 'Gluten-Free: No.' You also tag allergens: 'Contains Tree Nuts,' 'Contains Dairy,' 'Contains Eggs.' Your almond flour gets tagged as both 'Gluten-Free: Yes' and 'Contains Tree Nuts.' Your regular flour gets 'Gluten-Free: No' and 'Allergen: Gluten.' BakeOnyx now knows which ingredients are safe for which orders.
Create recipes and BakeOnyx flags allergens automatically
You build your GF almond cake recipe: 200g almond flour, 150g GF flour blend, 100g butter, 3 eggs. BakeOnyx sees the almond flour and automatically flags this recipe as 'Contains Tree Nuts.' You build your sourdough recipe with regular flour. BakeOnyx flags it as 'Contains Gluten.' Now when you create an order, the system knows which recipes are safe for which customers.
Price a gluten-free order in 30 seconds — costs calculated automatically
A customer calls: 'How much for a gluten-free almond cake for 20 people?' You open BakeOnyx on your iPad. You select your GF almond cake recipe. BakeOnyx calculates: almond flour at $0.32/oz, GF flour blend at $0.18/oz, butter, eggs. Total ingredient cost: $18.50. You add labor and overhead. You quote $65. You know you're profitable. The customer says yes. You confirm the order. BakeOnyx knows it's a GF order and will flag it for your baker.
Your baker sees the GF order at the top of today's list with prep instructions
Friday morning, your baker clocks in and opens the day's bake list on the iPad. At the top: 'GF Almond Cake — 1x 8-inch — GLUTEN-FREE BATCH — Use Mixer #2 (dedicated GF) — Prep: Almond flour, GF flour blend, butter, eggs — Start this batch first, before sourdough.' Your baker knows the sequence, the equipment, the ingredients. No phone call needed. No guessing. The risk of cross-contamination drops to near zero.
Print an allergen label for the finished cake
The cake is baked. Your baker marks it complete in BakeOnyx. You print the label: 'Contains: Tree Nuts (Almonds), Dairy, Eggs. Gluten-Free: Yes. Prepared in a facility that handles gluten.' The customer gets proof. You get a record. If there's ever a question, you have documentation.
Start tracking gluten-free ingredients and allergens today
Get a free 14-day trial. No credit card required. See how BakeOnyx separates your GF inventory and keeps your customers safe.
Before & After BakeOnyx
A customer with a severe gluten allergy calls to confirm her GF wedding cake is safe
Before
You're standing in your kitchen at 4 PM on the day before the wedding. The customer calls to triple-check that the cake is gluten-free. You remember you used GF flour, but did your assistant use the right mixer? Did you clean the utensils? You're not 100% sure. You tell the customer, 'Yes, it's gluten-free,' but you're nervous. You spend the next hour mentally retracing every step of the bake. You don't sleep well that night.
After
The customer calls. You open BakeOnyx. You see the order: 'GF Wedding Cake — 3-tier — Prepared 3/14 — Mixer #2 (dedicated GF) — Allergens: Dairy, Eggs — Gluten-Free: Certified.' You have a record of every ingredient used, which equipment was used, and the date. You tell the customer, 'Yes, it's 100% gluten-free. I have it documented here.' You can email her a label proving it. You sleep fine.
Pricing a rush order for 50 gluten-free cupcakes with custom frosting
Before
A customer calls Tuesday asking for 50 GF cupcakes for a Friday event. You're in the middle of prepping for the day. You pull out your recipe notebook, try to remember the cost of GF flour, estimate the frosting, add some buffer, and quote $180. The customer says yes. Later, you realize you quoted too low. GF flour was more expensive than you thought. You made $25 profit on 50 cupcakes instead of $50. You're frustrated with yourself.
After
The customer calls Tuesday. You're prepping, hands in dough. You pull out your iPad. You open BakeOnyx, select your 'GF Vanilla Cupcake' recipe, scale it to 50, add the custom frosting. BakeOnyx calculates: $3.40 per cupcake in ingredients, $1.20 in labor, $0.40 overhead. Total cost: $235. You quote $320. Profit: $85. You confirm the order. The system now knows you need 800g of GF flour by Friday and alerts you to reorder. You're confident in your price and your timeline.
Your baker shows up on Saturday and doesn't know the bake sequence
Before
Your regular baker called in sick. Your backup baker shows up at 5 AM Saturday. You've got a GF almond cake, a regular sourdough, and a GF banana bread on the schedule. Your backup baker doesn't know the protocol — which batch to start first, which mixer to use, whether to clean between batches. You're on the phone at 5:15 AM walking them through it step by step. You're stressed. The baker is stressed. You're 30 minutes behind schedule.
After
Your backup baker shows up at 5 AM. They clock in on the iPad. They see the daily bake list. At the top: 'GF Almond Cake — Start First — Use Mixer #2 (dedicated GF).' Below that: 'Regular Sourdough — Start after GF batch is in oven.' Below that: 'GF Banana Bread — Use Mixer #2 after cleaning.' Every step is clear. Your baker doesn't need to call you. They start with the GF batch at 5:05 AM. You're on schedule. You're not stressed.
A customer with multiple allergies asks if your GF brownie is safe
Before
A customer emails: 'I'm allergic to gluten, tree nuts, and dairy. Is your GF brownie safe for me?' You flip through your recipe binder. The brownie has almonds (tree nuts) and uses butter (dairy). You email back: 'No, it has almonds and butter.' The customer can't buy it. You lose the sale. You wonder if you could make a version without nuts and dairy, but you don't have time to cost it out.
After
The same customer emails. You open BakeOnyx. You see your GF brownie recipe: 'Gluten-Free: Yes, Contains: Dairy (butter), Eggs, Almonds (Tree Nuts).' You can answer instantly: 'No, this one has tree nuts and dairy.' But you also see your 'GF Vegan Brownie' recipe: 'Gluten-Free: Yes, Contains: None of your allergens.' You email: 'Our standard GF brownie isn't safe for you, but we have a GF vegan version. Would you like to try that?' You make the sale.
What Changes for You
Cut your cross-contamination risk by separating GF and regular ingredients in one system
You're not flipping through notebooks anymore. BakeOnyx keeps gluten-free inventory separate from regular stock. Your baker sees GF orders first on the daily list, so they start with dedicated equipment before touching regular flour. You've cut the risk of accidental cross-contamination by 90% because the system forces the right sequence.
Stop undercharging for gluten-free recipes — save $200+ per month in lost margin
Gluten-free flour costs 3x more than regular flour. Xanthan gum, almond flour, specialty blends add up fast. You used to guess on pricing and often came up short. Now BakeOnyx calculates the exact cost of every GF ingredient in every recipe. You discover that your GF sourdough actually costs $4.20 in ingredients, not the $2.50 you thought. You raise your price from $8 to $11. Over a month of 40 GF loaves, that's $120 extra profit. Over a year, it's $1,440.
Never run out of gluten-free ingredients again — reorder with 48 hours' notice
You set a reorder alert for almond flour at 1 kg. Wednesday, you hit 1.2 kg used. BakeOnyx alerts you: 'Almond flour low. Next order needs 800g on Friday.' You order Thursday. It arrives Friday. You never turn away a customer because you're out of stock. You also stop buying emergency stock at retail prices because you're ordering on schedule.
Answer allergen questions instantly — build customer trust and avoid liability
A customer calls: 'Is your GF brownie safe for tree nuts?' You open BakeOnyx. You see the recipe. It shows 'Gluten-Free: Yes, Contains: Dairy, Eggs, No Tree Nuts.' You answer in 10 seconds with confidence. The customer feels heard. You feel protected. You can print a label proving what's in the product — that's your liability shield if anything ever goes wrong.
Onboard new staff in 5 minutes — they know the GF prep sequence without asking
You hire a new baker. Instead of a 30-minute training on cross-contamination protocols, you show them the iPad. 'See that? GF orders are always at the top. Always use Mixer #2. Always prep this batch before the regular sourdough.' The system enforces the protocol. Your new baker can't accidentally contaminate a batch because the daily list tells them exactly what to do and in what order. You save 30 minutes per hire and cut training errors to zero.
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Start tracking gluten-free ingredients and allergens today
Get a free 14-day trial. No credit card required. See how BakeOnyx separates your GF inventory and keeps your customers safe.
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