Gluten-free bakes — Aussie favourites made simple
Recipes, flour swaps, and baking tips for beginners and busy kitchens across Australia. From lamington-inspired cupcakes to savoury scones — all gluten-free and flavour-forward.
Ella Nguyen — Recipe editor
Gluten-free baker & Aussie kitchen enthusiast
Banana bread with almond flour
Moist, quick, and pantry-friendly — a perfect weekend bake.
Why choose gluten-free bakes?
Whether you're baking for coeliacs, reducing gluten for health, or experimenting with alternative flours, these recipes prioritise texture, taste, and Australian ingredients.
- Reliable substitutions for wheat flour
- Tips to avoid crumbliness and dry crumb
- Sourcing local flours: rice, sorghum, buckwheat, and tapioca
Top gluten-free bakes to try
Savoury Scones
Cheddar & chive — quick to make
Lamington-style Cupcakes
Coconut coating adapted with rice flour
Almond Banana Bread
Low-carb and naturally sweet
Baking tips — Accordion
Use xanthan gum or psyllium husk to add elasticity. Start with 1/2 tsp per cup of gluten-free flour and adjust by recipe texture.
Combine wetter flours (like almond) with lighter ones (rice, tapioca) and add applesauce or yoghurt to prevent dryness.
Gluten-free bakes often need slightly lower temps and longer times. Test with a skewer and rest before slicing to set crumb.
Quick checklist
- Measure flours by weight
- Use fresh baking powder
- Let batters rest 10–15 minutes
- Cool fully for best texture
Flour comparison table
| Flour | Texture | Best for | Notes |
|---|---|---|---|
| Rice flour | Light, fine | Cakes, biscuits | Combine with binder for structure |
| Almond flour | Moist, dense | Breads, cakes | Adds richness; reduce oil |
| Tapioca starch | Chewy, elastic | Crusts, cookies | Use in blend for chewiness |
| Sorghum | Wholegrains-like | Brown breads | Earthy flavour; mix with lighter flours |
Community-tested recipes
Recipes below have been test-baked by our readers in Melbourne, Brisbane, and Perth. Notes include climate adjustments for humid vs dry regions.
- Cheesy gluten-free scones: Add cold butter and chill dough before baking.
- Caramel slice (GF): Use crisp almond base and set in fridge overnight.
- Berry oat tray bake: Use certified gluten-free oats for safety.
Further resources
Guides, supplier lists, and labelling advice for Australia. For legal and labelling compliance consult legal notes and Food Standards Australia New Zealand (FSANZ).
Test kitchen gallery
