Stop Cross-Contamination Scares and Ingredient Shortages Before They Ruin a Batch
A gluten-free bakery inventory management system that flags allergen risks automatically and tells you what to reorder — before you're standing at the counter with no almond flour on a Saturday morning.
Know your exact gluten-free inventory in 30 seconds — and get an alert 48 hours before you run out.
You're mid-production on Tuesday morning. A customer calls with a rush order for 24 gluten-free cupcakes. You grab your notebook to check if you have enough rice flour, then pause — did someone use the almond flour for the regular batch yesterday? You're now texting your staff, checking three different shelves, and losing 15 minutes on a question that should take 10 seconds. This is why you searched for a gluten-free bakery inventory management system. You need to know what you have, where it is, and whether it's safe for a gluten-free order — all at once, with zero guessing.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're not sure which flour is which, and a customer with celiac disease is counting on you”
You have regular all-purpose flour and gluten-free blend sitting on the same shelf. Yesterday, someone grabbed the wrong bag. You caught it, but your heart stopped. Today, you're pricing a gluten-free wedding cake and you need to be 100% certain you have enough dedicated gluten-free ingredients — not just 'probably enough.' You can't afford a cross-contamination incident. Your reputation, and someone's health, depends on knowing exactly what you have and where it came from.
“You run out of specialty ingredients at the worst possible time”
Gluten-free flour, xanthan gum, almond flour, tapioca starch — these aren't shelf-stable like regular flour. You use them faster than you expect, and your supplier only ships on Mondays. Last Saturday, you had a rush order for 40 gluten-free brownies and realized at 10 AM you were 200g short on almond flour. You had to turn down the order. You lost $180 and a customer thought you were unreliable. This happens because you're tracking inventory in a notebook or a spreadsheet that you update 'whenever you remember.'
“You don't know if your gluten-free items are actually profitable”
Gluten-free ingredients cost 2-3x more than regular ones. A gluten-free cupcake uses $1.40 in ingredients versus $0.45 for a regular cupcake. But are you charging enough to cover that difference? You've been pricing gluten-free items by gut feel — adding 30% to your regular price — but you don't actually know your margin. You might be losing money on every gluten-free order, or leaving cash on the table. You need to know the exact cost per portion so you can price confidently.
“You're manually checking allergen labels every time you use an ingredient”
A new supplier changed their facility practices. Your 'gluten-free certified' oat flour now says 'may contain traces of wheat.' You find out because a customer asks before ordering, not because you were tracking supplier certifications. Now you're scrambling to find a new supplier and you've got orders pending. You need a system that flags allergen changes automatically, not one that relies on you remembering to read every label every time.
“Tax season is a nightmare because gluten-free ingredients are scattered across three spreadsheets”
You track regular ingredient costs in one spreadsheet, specialty items in another, and customer orders in a third. When tax time comes, you're trying to reconcile three different documents to figure out your actual cost of goods sold. You can't separate gluten-free revenue from regular revenue, so you can't see which product line is actually profitable. You end up paying an accountant extra to sort it out, or you guess and hope you're not audited.
Track Allergens, Ingredients, and Costs — All in One Place
Monday morning, you log in and see your gluten-free inventory in a single view. You know you have 2.5kg of certified gluten-free flour, where it came from, when it expires, and that you need to reorder by Wednesday. When a customer calls with a rush order, you price it in 45 seconds — the system shows you the exact cost of gluten-free ingredients and calculates your margin automatically. Your staff clocks in, sees today's bake list, and knows which recipes use dedicated gluten-free ingredients and which ones don't. No cross-contamination. No guessing. No lost orders.
- ✓Separate gluten-free ingredients from regular ones — system flags cross-contamination risks automatically
- ✓Know exact cost per gluten-free item (down to 0.01g) and price confidently in under 60 seconds
- ✓Get reorder alerts 48 hours before you run out of specialty ingredients
- ✓Track allergen certifications and supplier changes — get flagged if a 'gluten-free' ingredient changes status
- ✓See gluten-free revenue vs. regular revenue in one report — know which product line is actually profitable
How It Works
Tag your ingredients as gluten-free or allergen-sensitive
When you add an ingredient to BakeOnyx, you mark it as 'gluten-free certified,' 'may contain gluten,' or 'allergen-free.' You upload the supplier's allergen certificate. The system stores this information and flags it if the certification changes. Your staff sees these tags on the bake list — no confusion about which flour goes in which batch.
Build recipes with ingredient costs baked in
You enter a gluten-free cupcake recipe: 150g gluten-free flour ($0.89/100g), 100g almond flour ($1.20/100g), 80g butter ($0.18/g), etc. BakeOnyx calculates the total ingredient cost: $3.47 per cupcake. If your supplier raises the price of almond flour, you update it once — and every recipe using almond flour recalculates automatically. You know your new margin instantly.
Quote a custom order in 45 seconds
A customer calls: 'How much for 50 gluten-free brownies?' You enter the order into BakeOnyx. The system pulls your gluten-free brownie recipe, scales it to 50 units, calculates ingredient cost ($47.50), applies your markup (40%), and shows you the price: $66.50. You quote with confidence. The order is logged, and your staff gets a notification that gluten-free brownies are on Thursday's bake list.
Get alerts before you run out
BakeOnyx tracks your gluten-free flour inventory in real time. You have 1.2kg left. Thursday's orders need 1.8kg. The system sends you an alert Wednesday morning: 'Reorder gluten-free flour by end of day — you'll be short by Friday.' You order immediately. No more Saturday-morning panic.
See which gluten-free products are actually making money
At the end of the month, you run a profit report filtered by 'gluten-free.' You see that gluten-free cupcakes have a 38% margin, gluten-free brownies have a 42% margin, but your gluten-free bread has only a 18% margin — you've been underpricing it for six months. You adjust the price on gluten-free bread and instantly recalculate all pending orders.
Stop Guessing on Gluten-Free Costs and Allergen Safety
Start tracking allergens, ingredients, and costs in one place. Know your exact margin on every gluten-free product. Get reorder alerts 48 hours before you run out.
Before & After BakeOnyx
A customer calls with a rush order for 50 gluten-free cupcakes — you need a price in 5 minutes
Before
You hang up and say 'I'll call you back in 10 minutes.' You pull out your recipe notebook, find the gluten-free cupcake recipe, and manually add up the costs: gluten-free flour ($0.89/100g × 150g = $1.34), almond flour ($1.20/100g × 100g = $1.20), butter ($0.18/g × 80g = $14.40), eggs ($0.30 each × 2 = $0.60), sugar ($0.02/g × 60g = $1.20), baking powder ($0.05), vanilla ($0.10). Total: $3.49 per cupcake × 50 = $174.50. You apply a 40% markup: $244.30. But wait — did almond flour prices go up last week? You're not sure. You call your supplier. You're now 20 minutes into this quote and the customer is waiting. You guess: $250. You lose $5.70 in margin, and you're not even sure if that's the right price.
After
You log into BakeOnyx on your phone while the customer is still on the line. You click 'New Quote,' select 'Gluten-Free Cupcake,' enter '50 units,' and hit calculate. BakeOnyx pulls your recipe, scales the ingredients, applies current ingredient costs (updated automatically from your supplier), calculates total ingredient cost ($174.50), applies your 40% markup, and shows: $244.30. You quote the price in 45 seconds. The customer says yes. The order is logged, and your staff gets a notification that 50 gluten-free cupcakes are on Thursday's bake list. You didn't lose a single margin dollar.
You're checking inventory on Wednesday morning — do you have enough gluten-free flour for Thursday's orders?
Before
You walk to the shelf where you keep gluten-free flour. You see a 2kg bag and a 1kg bag. You're not sure if either is actually gluten-free or if one got mixed with regular flour. You text your head baker: 'How much gluten-free flour did we use yesterday?' She doesn't remember exactly. You estimate you have about 2.5kg. You check Thursday's orders: 3 gluten-free cupcake orders (150g each = 450g), 1 gluten-free bread order (800g), 1 gluten-free brownie order (200g). Total: 1.45kg. You think you're okay, but you're not 100% sure. You decide to 'probably reorder just in case,' but your supplier doesn't ship until Monday. You're stressed all day.
After
You log into BakeOnyx. You see your gluten-free flour inventory: 2.3kg (certified gluten-free, supplier: Bob's Red Mill, expires March 15). You see Thursday's orders: gluten-free flour needed = 1.45kg. Status: 'OK, but reorder by Friday.' The system has already calculated this for you. You know you have enough. You place a reorder for Monday delivery. You move on with your day, zero stress.
It's tax time — you need to calculate your cost of goods sold for gluten-free vs. regular products
Before
Your accountant asks: 'What's your ingredient cost for gluten-free products?' You have no idea. You've been tracking ingredient costs in a spreadsheet, customer orders in a different spreadsheet, and supplier invoices in a third. You spend 4 hours pulling numbers together, trying to match orders to costs, and making educated guesses. You tell your accountant: 'Gluten-free is probably 35% of my revenue.' Your accountant charges you $400 extra to reconcile the numbers. You end up paying more in accounting fees because your records are a mess.
After
Your accountant asks: 'What's your ingredient cost for gluten-free products?' You log into BakeOnyx, click 'Reports,' select 'Profit by Product Type,' filter by 'gluten-free,' and run the report. It shows: gluten-free revenue (Jan-Dec): $18,400. Gluten-free ingredient cost: $7,200. Gluten-free profit margin: 61%. You send the report to your accountant in 2 minutes. No guessing. No extra accounting fees. You know exactly how profitable your gluten-free line is.
A new supplier sends you a certification update — your 'gluten-free' oat flour now says 'may contain traces of wheat'
Before
You get an email from your supplier with a new allergen certificate. You skim it, think 'okay, probably fine,' and move on. Two weeks later, a customer with celiac disease orders 24 gluten-free cookies made with your oat flour. You bake them. The customer eats one and gets sick. They call you furious. You check the certificate again and see: 'may contain traces of wheat.' You're horrified. You've been selling gluten-free products with a non-certified ingredient for two weeks. You lose the customer, get a bad review, and spend $300 finding a new supplier.
After
You get an email from your supplier with a new allergen certificate. You upload it to BakeOnyx. The system compares it to your old certificate and flags the change: 'Oat flour: Status changed from GLUTEN-FREE CERTIFIED to MAY CONTAIN GLUTEN.' You get an alert immediately. You see which recipes use this ingredient (3 gluten-free cookies recipes) and which orders are affected (none — you haven't sold any yet this week). You mark the old oat flour as 'do not use' and immediately order certified gluten-free oat flour from a different supplier. You catch the problem before it becomes a health issue.
What Changes for You
Price gluten-free orders confidently in under 60 seconds — not 10 minutes of guessing
You used to spend 10 minutes calculating ingredient costs for a custom gluten-free order: pulling out three recipes, adding up specialty ingredients, checking prices, applying a markup. Now you click 'quote order,' enter the details, and BakeOnyx shows you the price in 45 seconds. You quote with actual numbers, not a gut feeling. This means you win more orders and you price correctly every time.
Cut inventory checks from 15 minutes to 30 seconds
Instead of walking to three different shelves, checking your notebook, and texting staff to confirm what you have, you log into BakeOnyx and see your gluten-free inventory in one view. You know exactly what you have, where it is, and when you need to reorder. On a busy Saturday, this saves you 15 minutes — time you spend on actual baking, not searching for flour.
Eliminate cross-contamination risks by 100% — or catch them before they happen
Your staff sees color-coded ingredient tags on the bake list: green for 'dedicated gluten-free,' yellow for 'may contain gluten,' red for 'regular only.' They know instantly which ingredients go in which batch. If someone accidentally grabs the wrong flour, BakeOnyx flags it because the recipe requires certified gluten-free and they scanned a regular ingredient. You catch the mistake before it becomes a health incident.
Stop running out of specialty ingredients — reorder alerts give you 48 hours' notice
You set a reorder threshold for each gluten-free ingredient (e.g., 'alert me when almond flour drops below 500g'). BakeOnyx tracks usage in real time. When you hit the threshold, you get an alert 48 hours before you actually run out — enough time to order from your supplier. You never turn down a rush order because you're out of stock. This means you capture orders you used to lose.
Know your actual profit margin on gluten-free products — not a guess
You run a monthly report that shows gluten-free revenue, ingredient costs, and profit margin by product. You see that gluten-free cupcakes are your most profitable item (42% margin) and gluten-free bread is underpriced (18% margin). You adjust pricing and instantly recalculate all pending quotes. Over a year, this extra 10-15% margin on gluten-free products adds up to thousands in profit.
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Stop Guessing on Gluten-Free Costs and Allergen Safety
Start tracking allergens, ingredients, and costs in one place. Know your exact margin on every gluten-free product. Get reorder alerts 48 hours before you run out.
Free 14-day trial. No credit card required. Plans from $29/month.