Stop guessing what your gluten-free recipes actually cost — know the exact price per portion in 60 seconds
Gluten-free ingredients cost 2-3x more than conventional flour. You need to know exactly where that money goes — before you price an order and leave $8 on the table.
Price a custom gluten-free order in 60 seconds instead of 15 minutes of spreadsheet hunting — and know your exact COGS down to the gram of almond flour.
You're a gluten-free baker. You've built a loyal customer base because your almond flour croissants don't taste like cardboard and your xanthan gum ratios are dialed in. But every time someone asks for a custom order — a dozen GF donuts, a birthday cake, a wedding with 150 GF cupcakes — you're doing math in your head or pulling up a spreadsheet while your hands are in dough. Gluten-free ingredient cost tracking is harder than it looks because your costs shift constantly: almond flour prices fluctuate, specialty starches are expensive, and you're buying from three different suppliers. You need gluten-free bakery recipe costing software that actually understands why your ingredient costs matter more than any other bakery's.
Free 14-day trial. No credit card required.
Sound Familiar?
“You're charging based on guesses, not actual costs”
A customer calls Friday afternoon asking for 24 GF cupcakes for Saturday delivery. You quote $72 based on what you think almond flour costs this week. You're standing in your kitchen, hands covered in batter, and you're either underpricing (losing $6 per order) or overpricing (losing the sale). By Monday, you realize you quoted $2.50 per cupcake when your actual ingredient cost was $1.80 — you left money on the table. You've been doing this for months. You have no idea how much you've lost.
“Your ingredient costs change weekly — your recipes don't”
You buy almond flour from two suppliers because one goes out of stock. Tapioca starch spiked 18% last month. Xanthan gum is cheaper from the restaurant supply place than the baking distributor. You updated your recipe costs once, three weeks ago. Every order you price now is based on old numbers. You don't know if you're profitable on GF sourdough (you're not) or if your GF wedding cakes are actually your margin leader (they are, but you've been undercharging). Your spreadsheet is a time machine to last month.
“You're spending Sunday nights recalculating recipes instead of growing your business”
Every Sunday, you spend 2-3 hours updating recipe costs in a spreadsheet because almond flour prices changed, or you found a cheaper source for potato starch, or you're trying to figure out if you should raise prices on GF brownies. You're manually updating 15 recipes. You change one ingredient cost and have to recalculate 8 linked recipes by hand. By the time you're done, you're too tired to plan next week's production or reach out to wholesale accounts. You're stuck in a pricing loop instead of running your business.
“You can't tell which GF products are actually profitable”
Your GF chocolate chip cookies sell out every week. Your GF sourdough sits in the case. You price them both the same way — by feel. You don't know if those cookies are your most profitable item or if you're making $0.40 per cookie when you should be making $1.20. You've never tracked whether your GF focaccia margins are better than your GF sandwich bread. You're flying blind, and every pricing decision is a guess.
“You're buying ingredients you don't need because you don't track what you have”
You ordered 5 pounds of psyllium husk last month. You don't remember why. You have 3 pounds left. You order 5 more pounds anyway because you're not sure what you actually use in your recipes. You're tying up cash in ingredients you forgot about. You've bought almond flour twice in one week because you didn't check inventory before ordering. You're wasting money on duplicate stock and emergency orders.
Know your exact gluten-free ingredient costs — and price every order with confidence
Monday morning, a customer texts asking for a quote on 48 GF macarons for a corporate event. You pull up BakeOnyx on your iPad, click on your macaron recipe, and it shows you: ingredient cost per batch ($8.40), cost per macaron ($0.175), and your recommended price ($0.65 per macaron). You quote $31.20 in 45 seconds. Your almond flour supplier just cut prices — BakeOnyx updated every linked recipe automatically. You're pricing all your GF orders based on today's costs, not last month's guesses. By Thursday, when the macarons sell out, you already know you made $23.04 in margin, not a number you invented.
- ✓Enter any GF recipe once — BakeOnyx calculates ingredient cost per gram, per portion, per batch, instantly
- ✓Change one ingredient cost (almond flour drops 12%) — every linked recipe updates automatically
- ✓Price a custom order in 60 seconds: choose recipe, enter quantity, get cost and margin recommendation
- ✓Track actual ingredient inventory — get alerts when you're running low on xanthan gum or tapioca starch
- ✓See which GF products are actually profitable: cookies vs. sourdough vs. wedding cakes, side by side
How It Works
Enter your gluten-free recipe once
You're in BakeOnyx. You click 'New Recipe' and type in your GF chocolate chip cookie recipe: 200g almond flour ($0.82/100g), 150g tapioca starch ($0.34/100g), 100g butter ($0.12/g), 80g sugar, 2 eggs, vanilla, salt, baking soda, chocolate chips. You enter the yield: 24 cookies. BakeOnyx calculates instantly: total ingredient cost $18.60, cost per cookie $0.775. You don't touch a spreadsheet.
Update costs automatically when ingredient prices change
Your almond flour supplier emails: new price $0.68/100g (down from $0.82). You click into BakeOnyx, find 'Almond Flour' in your ingredient library, change the price. Every recipe using almond flour updates in real time. Your GF cookie cost drops to $0.71 per cookie. Your sourdough, your muffins, your cake recipes — all updated. No manual recalculation. No spreadsheet hunting.
Price a custom order in under a minute
Customer texts: 'How much for 60 GF cupcakes, vanilla with chocolate frosting, delivered Saturday?' You open BakeOnyx on your phone, click 'New Order', select your vanilla cupcake recipe, enter 60 cupcakes, add frosting cost. BakeOnyx shows: ingredient cost $28.40, your margin at $1.50/cupcake = $90 revenue, $28.40 cost, $61.60 profit. You text back: '$90 for 60 delivered Saturday.' Done. 45 seconds.
Track inventory so you never overbuy or run out
BakeOnyx knows you use 800g of almond flour per week (based on your actual orders). You have 2.2 pounds left. It alerts you Wednesday: 'Reorder almond flour — Thursday's orders need 1,200g.' You order before you run out. You stop buying ingredients on a whim. You stop tying up cash in psyllium husk you forgot about.
See which GF products are your real profit leaders
You run BakeOnyx's 'Product Profitability' report. It shows: GF sourdough ($1.20 margin per loaf), GF sandwich bread ($0.80 margin), GF wedding cake ($18.50 margin per cake). You've been pricing sandwich bread too low. You raise it $1.50 per loaf. You know exactly where to focus your time because you're looking at actual numbers, not hunches.
Stop pricing gluten-free orders by guesswork. Start with a free trial.
No credit card required. You'll know your exact ingredient costs in 15 minutes. Try it free for 14 days.
Before & After BakeOnyx
Pricing a custom order for gluten-free wedding cupcakes
Before
Customer calls Thursday asking for a quote on 120 GF vanilla cupcakes with buttercream for a Saturday wedding. You're in the middle of proofing sourdough. You tell them you'll call back in an hour. You pull up a spreadsheet from three weeks ago. Almond flour was $0.82/100g then — you think it's still that price. You do rough math: 120 cupcakes, maybe $35 in ingredients, add markup, quote $120. Customer books it. Saturday morning, you realize you bought new almond flour at $0.68/100g and specialty starch at a different price. Your actual cost was $28. You made $92 profit instead of $85. You're happy, but you don't know if you overcharged or undercharged. You never will.
After
Customer calls Thursday asking for 120 GF cupcakes. You're still in the middle of proofing. You pull up BakeOnyx on your phone. Click 'Vanilla Cupcake (GF)' recipe. Enter 120 cupcakes. The app shows: ingredient cost $28.40, recommended price $120 (at your standard 4.2x markup). You quote $120 in 45 seconds while your hands are still in dough. Customer books. Saturday morning, BakeOnyx shows you made exactly $91.60 profit — you know because the system tracked every ingredient at today's actual costs. You're profitable, confident, and you have data to back up your pricing.
Managing ingredient costs when supplier prices fluctuate
Before
Your almond flour supplier drops prices from $0.82 to $0.68 per 100g. You get the email. You think 'that's good' but you don't update anything. For the next two weeks, you're pricing all your GF recipes based on the old $0.82 cost. You quote a customer $145 for a GF wedding cake, thinking your margin is solid. Your actual cost is now $32 (not $38), so your margin is $113 instead of $107. You left $6 on the table. You've done this 8 times in two weeks without realizing it. You've undercharged by $48 on a single ingredient price change.
After
Your almond flour supplier drops prices. You get the email. You log into BakeOnyx, find 'Almond Flour' in your ingredient library, change the price from $0.82 to $0.68. Every recipe updates instantly: your GF croissants, your sourdough, your wedding cakes, your muffins. All of them now show the new cost. You quote your next customer based on today's actual prices, not yesterday's. You're not leaving money on the table. Over a month, you capture $120-$180 in margin that you would have left behind.
Figuring out which gluten-free products are actually worth making
Before
You make 5 different GF products: sourdough, sandwich bread, chocolate chip cookies, wedding cakes, and focaccia. They all sell, so you assume they're all good. You price them based on time spent and feel. You don't know which one is actually profitable. You spend 40% of your production time on sandwich bread because it's fast. You spend 20% on sourdough because it takes longer. One day you realize sandwich bread might be a margin killer and sourdough might be your best product — but you're not sure, so you don't change anything. You keep grinding out sandwich bread at low margins because you don't have the data to prove you should stop.
After
You run BakeOnyx's 'Product Profitability' report. It shows: GF sourdough ($1.80 margin per loaf), wedding cake ($18.50 margin per cake), chocolate chip cookies ($0.71 margin per cookie), focaccia ($0.95 margin per loaf), sandwich bread ($0.45 margin per loaf). You see it immediately: sandwich bread is your lowest-margin product. Sourdough and wedding cakes are your margin leaders. You raise sandwich bread price by $1.50 (to $6.50). You stop making focaccia (low margin, takes time). You push sourdough and wedding cakes in your marketing. Within a month, your average order value goes up 18% because you're producing what's actually profitable. You make $400 more per month by knowing which products to focus on.
Managing inventory so you don't overbuy or run out
Before
You use almond flour in 8 different recipes. You buy it when you remember to order it, or when you're running low. Last month you ordered 5 pounds on Monday and 5 pounds again on Thursday because you forgot you'd already ordered it. You have 3 pounds of psyllium husk left from an order you placed two months ago — you don't use it in anything, but you don't want to throw it away. You're tying up cash in ingredients you don't need. You're also running out of tapioca starch mid-week and paying rush shipping to a distributor. You're losing money on both ends: overbuying things you don't use and emergency-buying things you need.
After
BakeOnyx tracks your actual ingredient usage. You can see: 'You use 800g almond flour per week based on your actual orders.' You have 2.2 pounds left. It alerts you Wednesday: 'Reorder almond flour — Thursday's orders need 1,200g.' You order before you run out. You stop buying ingredients on impulse. You check inventory before ordering. You catch that psyllium husk you never use and decide to discontinue the recipe that calls for it. Over three months, you save $280 in wasted ingredient purchases and avoid two emergency rush orders. You're not tying up cash in dead inventory.
What Changes for You
Price every order in 60 seconds instead of 15 minutes of spreadsheet math
A customer calls with a custom order. You don't panic. You don't pull up a dusty spreadsheet. You open BakeOnyx, find your recipe, enter the quantity, and you have a price in under a minute. You quote with confidence because you're looking at today's costs, not last month's guesses. You handle 20 custom orders a month instead of 12 because you're not spending 3 hours on pricing math.
Stop leaving $8-$15 per order on the table by underpricing
You've been pricing your GF almond flour croissants at $4.50 based on a rough estimate. BakeOnyx shows your actual ingredient cost is $2.10. Your margin is $2.40 per croissant. You raise the price to $5.50. You sell 200 croissants a month. That's an extra $200/month in margin — $2,400 a year — just from knowing your actual costs. Over 12 months, that's a new mixer or a weekend trip.
Cut your Sunday-night recipe costing sessions from 3 hours to 10 minutes
You used to spend every Sunday night updating recipe costs in a spreadsheet. Now, when ingredient prices change, BakeOnyx updates automatically. You spend 10 minutes reviewing the week's ingredient costs instead of 3 hours recalculating. You get your Sunday evening back. You use that time to plan next week's production, reach out to wholesale accounts, or actually rest.
Know exactly which gluten-free products are profitable — and which ones are margin killers
You thought your GF sourdough was a loss leader. BakeOnyx shows you're actually making $1.80 per loaf — your highest-margin product. Your GF sandwich bread, which you thought was solid, is only $0.45 margin. You stop overproducing sandwich bread and focus on sourdough. You raise sandwich bread prices $1.50. Over a month, that's $60 in extra margin on a product you were about to discontinue.
Stop wasting cash on ingredients you forgot you bought
BakeOnyx tracks your actual inventory. You see exactly what you use in each recipe and how much you have in stock. You stop buying psyllium husk 'just in case.' You stop ordering almond flour twice in one week. You save $200-$400 a month in wasted ingredient purchases — money that stays in your business instead of sitting on a shelf.
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Stop pricing gluten-free orders by guesswork. Start with a free trial.
No credit card required. You'll know your exact ingredient costs in 15 minutes. Try it free for 14 days.
Free 14-day trial. No credit card required. Plans from $29/month.