Price Your Gluten-Free Recipes in 60 Seconds — Without Spreadsheets or Guessing
Enter your almond flour, xanthan gum, and specialty flours once. BakeOnyx calculates your cost per portion and updates automatically when ingredient prices change.
Know your exact cost per loaf, cake, or cookie in 60 seconds — then price 3 orders before your first coffee gets cold.
You're running a gluten-free bakery. Your ingredient costs are higher than conventional bakeries — almond flour costs 3x more than wheat flour, xanthan gum fluctuates weekly, and you're juggling 15 different recipes across sourdough, cookies, cakes, and bread. Right now, you're pricing orders in your head, updating costs in a spreadsheet when suppliers raise prices, and wondering if you're actually making money on that $28 sourdough loaf or just covering your flour costs. Recipe costing software for gluten-free bakeries solves this: you enter your recipe once, and the system tells you exactly what that loaf costs to make — so you can price it to profit, not panic.
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Sound Familiar?
“You're pricing orders based on a rough guess, not actual costs”
A customer calls at 10 AM on Saturday asking for a gluten-free wedding cake for 75 people. You don't have your spreadsheet open. You estimate the cost of the almond flour, the xanthan gum, the specialty starch, the eggs, and you add a markup. But you're not sure if you're covering the $18 bag of Bob's Red Mill flour you bought last week or the $22 one you just ordered. You quote $450. Later you realize you should have quoted $520. You just lost $70 on that cake.
“Your ingredient prices change every week, but your recipes don't”
Your almond flour supplier raised prices 12% last month. You updated your spreadsheet, but you forgot to update the cost on your chocolate chip cookies recipe. You've been selling them at $3.50 each for the last 3 weeks when they should cost $3.89 to make. You sold 200 cookies. That's $78 left on the table. And you won't realize it until tax season.
“You can't tell which recipes are actually profitable”
You make 8 different types of gluten-free bread. One is a sourdough with a long fermentation and expensive starter maintenance. One is a quick yeast bread. You price them both at $8 a loaf because they're the same size. But the sourdough costs $4.20 to make and the yeast bread costs $2.10. You're making $3.80 on the yeast bread and $3.80 on the sourdough — but the sourdough takes twice as long and requires equipment maintenance. You have no idea which one is actually worth your time.
“You're buying ingredients in bulk but have no idea how to allocate costs fairly”
You buy a 5-pound bag of xanthan gum for $32. You use it in cookies, cakes, and bread over 6 weeks. How much of that $32 goes into each recipe? You're guessing. You might be overcharging customers on cookies and undercharging on cakes. Or the opposite. You won't know until you're already losing money.
“Tax season is a nightmare because you have no clear record of what you spent”
It's January 15th. Your accountant asks for a breakdown of ingredient costs by product. You have a notebook, three spreadsheets, and email receipts from four suppliers. You spend 8 hours reconstructing your costs. You miss deductions because you can't remember if that $45 specialty flour purchase was for a custom order or a batch you made for inventory. Your accountant charges you $600 to sort it out.
Know Your Exact Cost — Then Price Every Order with Confidence
Monday morning, a customer emails asking for a quote on 50 gluten-free brownies for a corporate event. You open BakeOnyx on your phone, click your brownie recipe, enter 50 portions, and see the cost: $24.50. You add your markup and quote $65. You're done in 90 seconds. The customer says yes. You add it to your production schedule. The system tells you exactly what ingredients to prep. No guessing. No spreadsheet panic. No lost margin.
- ✓Enter a recipe once — BakeOnyx calculates cost per gram of almond flour, xanthan gum, and every other ingredient
- ✓Scale any recipe from 1 portion to 500 — cost updates automatically, PDF job sheet prints with exact quantities
- ✓Change a supplier price once — every recipe using that ingredient updates instantly
- ✓See profit margin on every product — know which recipes are worth your time and which ones you should raise prices on
- ✓Track ingredient inventory — get alerts when you're running low on specialty flours before you run out mid-batch
How It Works
Enter your gluten-free recipe with actual ingredient costs
You open BakeOnyx and create a new recipe: Almond Flour Chocolate Cake. You enter each ingredient: 400g almond flour ($0.18/g), 200g tapioca starch ($0.08/g), 3 eggs ($0.50 each), 100g butter ($0.12/g), xanthan gum, baking powder, cocoa powder. You paste in your supplier invoice prices — not guesses. The system calculates total recipe cost: $18.40.
Scale the recipe to any batch size and see the cost instantly
A customer wants three 8-inch cakes. You enter '3' in the scale field. BakeOnyx recalculates: 1,200g almond flour, 600g tapioca starch, 9 eggs, 300g butter. Total cost: $55.20. You add 40% markup. Quote: $77.28 per cake, or $231.84 total. You send the quote in 2 minutes.
Update ingredient prices once — all linked recipes recalculate automatically
Your almond flour supplier raises prices from $0.18/g to $0.22/g. You update the price in BakeOnyx once. Every recipe using almond flour — cakes, cookies, bread, brownies — recalculates instantly. Your chocolate cake now costs $20.80 instead of $18.40. You can adjust customer pricing before the next order comes in.
See which products are actually profitable
You run a report showing all 12 of your gluten-free products ranked by profit margin. Your almond flour sourdough shows 45% margin. Your tapioca starch cookies show 62% margin. Your specialty blend bread shows 38% margin. You realize you should be pushing the cookies and raising the price on the bread.
Get alerts when specialty ingredients are running low
Wednesday morning, BakeOnyx alerts you: 'You have 800g of xanthan gum left. Your scheduled orders for Thursday and Friday need 1,200g. Reorder now to avoid delays.' You order before your supplier's cutoff time. You never run out mid-batch again.
Stop Guessing on Gluten-Free Recipe Costs
Start your free trial today. No credit card required. Price your first recipe in 2 minutes.
Before & After BakeOnyx
Pricing a custom gluten-free wedding cake order for 80 people
Before
Customer calls Friday afternoon. You say 'I'll email you a quote by Monday.' You hang up and open your spreadsheet. You look up the cost of almond flour (is it the $18 bag or the $22 bag?), xanthan gum, specialty starch, butter, eggs. You multiply by 80 portions. You add a markup you think is reasonable. You email a quote Monday morning: $520. The customer says it's too expensive and orders from someone else. You never know if you underpriced or overpriced.
After
Customer calls Friday afternoon. You pull up BakeOnyx on your phone. You click your 8-inch wedding cake recipe. You scale it to 80 portions. The system shows: ingredient cost $285, 40% markup, customer price $399. You quote $399 on the call. The customer says yes. You confirm the order, and the system generates a production sheet with exact ingredient quantities. You're done in 3 minutes.
Updating costs when your almond flour supplier raises prices mid-month
Before
Your supplier emails: almond flour is now $0.22/g instead of $0.18/g. You open your spreadsheet. You update the price in the cell for almond flour. But you have 8 recipes using almond flour. You manually recalculate the cost for each one. You update the prices on your website. You send emails to customers with pending orders telling them the new price. One customer got the old price quote because you forgot to update their email. You spend 90 minutes on this task.
After
Your supplier emails the new price. You open BakeOnyx and update the almond flour price in your ingredient list: $0.22/g. You save. Every recipe using almond flour recalculates automatically. Your website prices auto-update. Your pending order quotes show the new price. You're done in 30 seconds.
Figuring out which of your 6 gluten-free products is actually profitable
Before
You make almond flour cakes, tapioca cookies, sourdough bread, yeast bread, brownies, and macarons. You price them all based on what other bakeries charge, not what they cost you. You assume they're all profitable because you're busy. At tax time, your accountant tells you that your sourdough bread has a 15% margin and your macarons have a 58% margin. You wish you'd known this 6 months ago. You would have stopped making bread and focused on macarons.
After
You run a profit margin report in BakeOnyx. It shows: almond flour cakes (48% margin), tapioca cookies (62% margin), sourdough bread (18% margin), yeast bread (55% margin), brownies (44% margin), macarons (58% margin). You immediately see that sourdough is barely worth your time. You raise the price 25% or stop offering it. You double down on cookies and macarons. Within 3 months, your revenue is the same but your profit is $400 higher per month.
Preparing ingredients for next week's production schedule
Before
It's Sunday night. You look at the orders you've received: 10 almond flour cakes, 25 tapioca cookies, 8 sourdough loaves. You try to calculate how much of each ingredient you need. You think: 'Each cake uses about 400g of almond flour, so 10 cakes is 4,000g.' But you're tired and you might be off. You buy what you think you need. Wednesday afternoon, you realize you're 500g short of almond flour. You can't make the last 2 cakes. You call the customers and reschedule. You lose the orders.
After
You open BakeOnyx on Sunday night. You click 'Production Schedule.' The system shows your confirmed orders and calculates exactly what you need: 4,000g almond flour, 1,500g tapioca starch, 2,400g bread flour, 8 eggs, 1,200g butter. You buy exactly that. Monday morning, your ingredients are ready. You prep what the system tells you to prep. You never run out. You never overbuy. Wednesday, all orders ship on time.
What Changes for You
Price 30 orders in the time it used to take to price 3
A customer calls with a custom order. Instead of saying 'Let me call you back' while you hunt for your spreadsheet, you quote in 90 seconds. You handle 10 phone orders on a busy Saturday morning without falling behind. That's 5 potential sales you would have lost because you couldn't price fast enough.
Stop leaving $200+ per week on the table from underpriced recipes
You discover your gluten-free brownies cost $3.20 to make but you've been charging $5. You thought you were making $1.80 per brownie. You were actually making $0.30 because you forgot to account for the $12 bag of premium cocoa powder. You raise the price to $6.50. You sell 50 brownies a week. That's $60 more per week, or $3,120 per year — just from fixing one recipe.
Cut your tax prep time from 8 hours to 15 minutes
Tax season arrives. Your accountant asks for ingredient costs by product. You click 'Export Report' in BakeOnyx. A spreadsheet downloads with every ingredient purchase, cost per recipe, and total spend by product category. You send it to your accountant in 2 minutes. Your accountant sends the bill 4 hours earlier because they're not reconstructing your costs.
Know exactly what to buy each week — no waste, no shortages
You look at your confirmed orders for next week: 15 almond flour cakes, 30 tapioca starch cookies, 20 sourdough loaves. BakeOnyx calculates you need 2,400g almond flour, 1,800g tapioca starch, and 4,200g specialty bread flour. You buy exactly that amount. No $45 bag of almond flour sitting unused in your pantry. No Friday afternoon panic when you realize you're 500g short.
Make better pricing decisions based on actual profit, not intuition
You stop pricing by 'what the market will bear' and start pricing by 'what keeps me profitable.' You see that your gluten-free macarons cost $0.85 each but your competitor sells them for $1.50. You raise your price to $1.45 and sell out every batch. You gain $0.60 per macaron on 200 macarons a week: $120 extra per week, or $6,240 per year.
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Stop Guessing on Gluten-Free Recipe Costs
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