Hi all,
I spend most of my time baking cakes (both normal and gluten-free), and recently I’ve been experimenting with something new. I put together a small tool that tries to take a regular recipe and turn it into a gluten-free version, using ideas like hydration and moisture balance from baking science.
Cakes are more my comfort zone, so I thought it’d be great to hear from bread bakers here. If you have a recipe you’d like to test, I’d love for you to give it a try and let me know how it goes. Any feedback, tips, or even problems you run into would be super helpful — I’d really like to improve this with input from people who know bread well.
How it works:
You just enter the ingredients and their weights, and the calculator will generate a gluten-free version. It’s free to use. Of course, the recipe still needs to be tested in the oven — the whole point is to get as close as possible to the original bake.
A couple of notes:
- The ingredient database is based on UK/EU data, so if you’re somewhere else, a few ingredients might not match or may be missing.
- Choosing the right recipe type (cake, bread, pastries, or biscuits) makes a big difference to accuracy, since the tool adjusts depending on the category.
- It’s still very much a work in progress, so the more people test it, the more accurate I can make it.
Down the line, I’d love to add other modes (like diabetic-friendly or vegan) so it can cover more needs.
🌐 Try it here (free): https://gluten-free-coral.vercel.app/
📝 If you’d like, you can also drop feedback here: https://tally.so/r/3x8dZE
Thanks a lot — I’m really curious to see what happens when bread folks put this to the test!