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Running a cafe means catering to a wide range of tastes and dietary needs.
As gluten-free diets become more popular, it’s important for cafes to offer delicious options for customers who need or choose to avoid gluten.
But baking gluten-free treats can be challenging, especially when trying to maintain the same texture and flavor as traditional baked goods.
That’s where gluten-free baking mixes come in!
In this blog post, we’ll be sharing 32+ gluten-free cafe baking mix recipes that are easy to prepare, full of flavor, and guaranteed to wow your customers.
From indulgent cakes and cookies to savory scones and muffins, these recipes are designed to make gluten-free baking accessible for your cafe.
Whether you’re looking to add a few new items to your menu or overhaul your current offerings, these recipes will help you create treats that are not only gluten-free but also irresistibly delicious.
32+ Mouth-Watering Gluten-Free Cafe Baking Mix Recipes for Your Menu
With these 32+ gluten-free cafe baking mix recipes, you can elevate your cafe’s menu and offer a wider variety of treats that everyone can enjoy—no matter their dietary preferences.
Gluten-free baking doesn’t have to be intimidating.
With the right mixes and techniques, you can create cakes, cookies, scones, and more that are just as satisfying as their gluten-filled counterparts.
By embracing gluten-free options, you’ll not only cater to those with dietary restrictions but also attract new customers who appreciate the effort you put into offering delicious, inclusive choices.
So, get ready to bake up a storm with these recipes and watch your cafe’s popularity soar!
Gluten-Free Blueberry Muffin Mix
These gluten-free blueberry muffins are soft, fluffy, and bursting with juicy berries in every bite.
A perfect grab-and-go treat, this mix makes cafe-style muffins that pair perfectly with a morning coffee or afternoon tea.
The blend is shelf-stable and easy to prepare, making it ideal for both personal use and small-batch bakery production.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
Add-In (when baking):
- 2 large eggs
- ½ cup unsweetened applesauce or plain yogurt
- ½ cup milk (dairy or non-dairy)
- ⅓ cup neutral oil (like canola or avocado)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together all dry mix ingredients.
- In a separate bowl, whisk together eggs, applesauce, milk, oil, and vanilla.
- Pour wet ingredients into dry mix and stir until just combined. Gently fold in blueberries.
- Spoon batter into muffin cups, filling ¾ full.
- Bake for 20–24 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before serving.
These muffins are moist, not too sweet, and loaded with berry flavor.
Perfect for cafes offering gluten-free options, this mix is reliable and easy to make in batches.
Plus, you can swap the blueberries for raspberries, chocolate chips, or nuts to create new flavor profiles.
Gluten-Free Chocolate Chip Cookie Mix
These chewy, golden-brown gluten-free cookies rival any traditional recipe with their gooey centers and crispy edges.
Designed to bring comfort and indulgence to your customers, this baking mix makes it easy to whip up fresh-baked cookies that are both gluten-free and crowd-pleasing.
Dry Mix Ingredients:
- 2 ¼ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 ½ cups gluten-free chocolate chips
Add-In (when baking):
- ¾ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the cookie mix until crumbly.
- Add eggs and vanilla, mixing until dough forms.
- Scoop tablespoon-sized portions onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until the edges are golden.
- Cool on the pan for 5 minutes, then transfer to wire racks.
This cookie mix delivers consistent texture and flavor every time.
It’s a must-have in cafes offering gluten-free desserts and a nostalgic treat that appeals to all.
Customize the mix with white chocolate chips, nuts, or dried cranberries for a seasonal twist.
Gluten-Free Banana Bread Mix
Warm, fragrant, and ultra-moist, this gluten-free banana bread mix is a hit with customers looking for a wholesome, comforting baked good.
Ideal for cafe displays or takeaway slices, it’s easy to bake in bulk and delivers consistent, flavorful results.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup coconut sugar or brown sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
Add-In (when baking):
- 2 large ripe bananas, mashed
- 2 large eggs
- ½ cup melted butter or coconut oil
- 1 tsp vanilla extract
- ¼ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- In a large bowl, whisk together the dry mix.
- In another bowl, combine mashed bananas, eggs, melted butter, vanilla, and milk.
- Add the wet mixture to the dry mix and stir just until combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before transferring to a wire rack.
Rich in banana flavor with a tender crumb, this banana bread is a cozy favorite for breakfast or snack time.
It’s freezer-friendly, great toasted, and can be dressed up with walnuts or chocolate chips.
An easy way to offer a gluten-free baked good with homemade charm and professional quality.
Gluten-Free Lemon Poppy Seed Muffin Mix
These zesty lemon poppy seed muffins are a bright and refreshing treat with a delicate crumb.
Perfect for a morning pick-me-up or an afternoon snack, these gluten-free muffins are full of citrusy flavor and a subtle crunch from the poppy seeds.
The mix is easy to prepare, making it ideal for busy cafe kitchens or home bakers looking for a quick, flavorful muffin option.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ¼ cups granulated sugar
- 1 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 lemon
Add-In (when baking):
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
Instructions:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients, including lemon zest and poppy seeds.
- In a separate bowl, combine eggs, milk, melted butter, vanilla extract, and lemon juice.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fill each muffin cup about ¾ full with batter.
- Bake for 18–22 minutes, or until golden brown on top and a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack.
These muffins are tangy and moist with the perfect balance of sweet and sour from the lemon.
Ideal for cafes that want to offer a refreshing alternative to traditional muffins, these lemon poppy seed treats are easy to love.
They can also be served warm with a dusting of powdered sugar for added elegance.
Gluten-Free Cinnamon Swirl Coffee Cake Mix
This cinnamon swirl coffee cake is a decadent, moist treat that perfectly complements a cup of coffee or tea.
The swirls of cinnamon sugar add a rich, sweet flavor, while the cake itself is light and tender, making it a perfect addition to any cafe’s gluten-free menu.
With this mix, you can quickly create a show-stopping coffee cake with minimal effort.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon (for the swirl)
Add-In (when baking):
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ cup brown sugar (for cinnamon swirl)
- 1 tsp ground cinnamon (for cinnamon swirl)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
- In a medium bowl, mix together the dry ingredients for the cake (flour, sugar, baking powder, baking soda, and salt).
- In another bowl, combine eggs, milk, butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, combine brown sugar and cinnamon for the swirl.
- Pour half of the batter into the prepared pan, then sprinkle with half of the cinnamon-sugar mixture. Add the remaining batter, then sprinkle the rest of the cinnamon-sugar mixture on top.
- Use a knife or toothpick to swirl the cinnamon through the batter.
- Bake for 30–35 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool for 10 minutes before serving.
This coffee cake is perfect for serving in slices at cafes or as part of a brunch spread.
The cinnamon swirl gives it an indulgent, comforting flavor while maintaining a light, airy texture.
It’s easy to prepare, making it a great choice for gluten-free cafe menus.
Gluten-Free Pumpkin Spice Muffin Mix
These warm, autumn-inspired gluten-free pumpkin spice muffins are a comforting, flavorful treat that’s perfect for cooler weather or festive occasions.
With the rich flavors of cinnamon, nutmeg, and pumpkin, these muffins are ideal for cafes that want to offer seasonal gluten-free options year-round.
They’re a great breakfast option or an afternoon snack alongside a cup of spiced latte or hot chocolate.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup coconut sugar or brown sugar
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Add-In (when baking):
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients (flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt).
- In another bowl, combine the pumpkin puree, eggs, oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool for 5–10 minutes in the pan before transferring to a wire rack.
These pumpkin spice muffins are perfect for any cafe that wants to celebrate the flavors of fall with a gluten-free option. They’re spiced just right with a moist, tender texture.
This mix is a great way to add a seasonal favorite to your gluten-free offerings, and you can even add chocolate chips, nuts, or dried cranberries for a personalized twist.
Gluten-Free Apple Cinnamon Scones Mix
These gluten-free apple cinnamon scones are a delightful combination of tender, flaky pastry with bursts of sweet, juicy apple and the warmth of cinnamon.
They’re perfect for pairing with a hot drink in your cafe, offering a comforting, seasonal treat with a beautiful texture.
These scones are versatile, allowing you to adjust the sweetness and apple-to-cinnamon ratio to suit your customers’ preferences.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup dried apples (chopped into small pieces)
Add-In (when baking):
- ½ cup cold unsalted butter, cubed
- 2 large eggs
- ½ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients, including the chopped dried apples.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until the dough just comes together.
- Turn the dough onto a floured surface and gently knead it a few times to bring it together. Pat the dough into a round disc, about 1 inch thick.
- Slice the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 20–25 minutes, or until golden brown on top.
- Let cool for 5–10 minutes before serving.
These apple cinnamon scones are perfect for a cozy autumn morning or as part of a holiday offering.
The dried apples provide a chewy contrast to the buttery, flaky scone, making each bite a flavorful experience.
They are easy to prepare and bake, ideal for busy cafe kitchens.
Gluten-Free Double Chocolate Brownie Mix
These decadent gluten-free double chocolate brownies are rich, gooey, and indulgent with the perfect balance of fudgy and cakey texture.
Made with both cocoa powder and chocolate chips, they offer intense chocolate flavor in every bite.
This mix is ideal for creating an irresistible dessert that will please any chocolate lover, especially those with gluten sensitivities.
Dry Mix Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups semi-sweet or dark chocolate chips
Add-In (when baking):
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine the dry mix ingredients, including the chocolate chips.
- In a separate bowl, whisk together the eggs, melted butter, sugar, vanilla extract, and milk.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 22–25 minutes, or until the top is set and a toothpick comes out with just a few moist crumbs (not wet batter).
- Allow brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
These double chocolate brownies are a rich and satisfying dessert that will quickly become a customer favorite in your cafe.
They are simple to make, and their dense, fudgy texture ensures they’re incredibly indulgent without being overly sweet. Add nuts like walnuts or pecans for a crunchy contrast if desired.
Gluten-Free Coconut Macaroon Mix
These gluten-free coconut macaroons are chewy, sweet, and packed with coconut flavor.
Their light, airy texture is complemented by a slight golden-brown crisp on the outside, making them the perfect gluten-free treat to enjoy alongside a coffee or tea.
They are quick to make and offer a great dairy-free option for your cafe customers.
Dry Mix Ingredients:
- 3 cups shredded unsweetened coconut
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tbsp gluten-free all-purpose flour (optional, for a firmer texture)
Add-In (when baking):
- 2 large egg whites
- 2 tbsp honey or maple syrup
Instructions:
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together the dry ingredients.
- In a separate bowl, beat the egg whites until soft peaks form.
- Gently fold the egg whites into the dry ingredients, followed by the honey or maple syrup. Stir until well combined.
- Using a spoon, drop heaping tablespoons of the mixture onto the baking sheet, spacing them about 2 inches apart.
- Bake for 15–18 minutes, or until the edges are golden brown.
- Let the macaroons cool on the sheet for 5 minutes before transferring to a wire rack.
These coconut macaroons are light and chewy with a sweet, slightly toasted exterior.
They are simple to prepare and make a fantastic gluten-free, dairy-free option for cafes looking to cater to a variety of dietary needs.
Drizzle with a bit of chocolate or dip the bottoms in melted chocolate for an added touch of luxury.
Gluten-Free Strawberry Shortcake Mix
This gluten-free strawberry shortcake mix creates light, buttery biscuits that pair perfectly with fresh strawberries and whipped cream.
The biscuit base is tender and flaky, making it an ideal gluten-free dessert for any season.
Serve it as a classic dessert or offer it as a special in your cafe for customers craving something fresh and summery.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ tsp baking soda
- 2 tbsp cornstarch (for lightness)
Add-In (when baking):
- ½ cup unsalted butter, cold and cubed
- ¾ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together all dry mix ingredients.
- Cut the cold butter into the dry mix using a pastry cutter or your fingers until it resembles coarse crumbs.
- Pour in the milk and vanilla extract, stirring until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to form a dough. Pat it down into a 1-inch thick disc.
- Use a round biscuit cutter to cut the dough into circles and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until golden brown on top.
- Let cool slightly before serving with fresh strawberries and whipped cream.
This strawberry shortcake mix is perfect for spring and summer cafe menus, offering a gluten-free take on a beloved classic.
The biscuits are buttery and soft, and when paired with whipped cream and juicy strawberries, they’re a refreshing treat that customers will love.
Gluten-Free Vanilla Cupcake Mix
These gluten-free vanilla cupcakes are soft, moist, and filled with a rich vanilla flavor.
This recipe is perfect for cafes that want to offer a simple yet elegant dessert option.
The cupcakes are versatile and can be dressed up with frosting, sprinkles, or even fresh fruit for an extra touch.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla bean powder (optional for added depth of flavor)
Add-In (when baking):
- 2 large eggs
- ¾ cup milk (dairy or non-dairy)
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, combine the dry ingredients.
- In a separate bowl, whisk together eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until fully combined and smooth.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frost with your choice of frosting and decorate as desired.
These vanilla cupcakes are incredibly easy to make and offer a reliable, sweet, and moist gluten-free option for your cafe.
They’re perfect for birthdays, celebrations, or just a regular treat with a cup of coffee.
You can get creative with various frostings, fillings, or toppings to elevate the look and flavor.
Gluten-Free Oatmeal Raisin Cookie Mix
These gluten-free oatmeal raisin cookies are chewy, hearty, and full of sweet raisins and warm cinnamon.
They’re the perfect combination of comfort and flavor, ideal for a quick snack or dessert.
This mix makes it easy to bake these cookies in bulk, ensuring that they are a reliable gluten-free option for your cafe customers.
Dry Mix Ingredients:
- 2 cups gluten-free rolled oats
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup raisins or currants
Add-In (when baking):
- ½ cup unsalted butter, softened
- 1 large egg
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ¼ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients, including raisins.
- In a separate bowl, cream the softened butter, brown sugar, and vanilla extract until light and fluffy.
- Add the egg and mix until combined.
- Gradually add the dry ingredients to the wet mixture, stirring in the milk as needed to bring the dough together.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These oatmeal raisin cookies are a classic comfort food made gluten-free.
They have a chewy texture and a slight crunch from the oats, making them a great snack or dessert for those with dietary restrictions.
You can also add walnuts or other dried fruits to personalize the flavor.
Gluten-Free Peach Cobbler Mix
This gluten-free peach cobbler features sweet, juicy peaches topped with a buttery, biscuit-like crust.
It’s a comforting dessert that’s perfect for summer but can be enjoyed year-round.
The mix makes it easy to whip up a warm, crowd-pleasing treat, especially when served with a scoop of vanilla ice cream or whipped cream.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Add-In (when baking):
- 3 cups fresh or frozen peaches (sliced and thawed if frozen)
- ½ cup unsalted butter, cold and cubed
- ¾ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 tbsp brown sugar (for topping)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- In a large bowl, combine the dry ingredients.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the milk and vanilla extract, stirring until the dough just comes together.
- Spread the peaches evenly in the bottom of the prepared baking dish. Drop spoonfuls of the dough over the peaches, covering them with a biscuit-like topping.
- Sprinkle brown sugar over the top of the dough.
- Bake for 35–40 minutes, or until the topping is golden brown and the peach filling is bubbling.
- Serve warm, topped with vanilla ice cream or whipped cream for an extra indulgence.
This peach cobbler is the perfect gluten-free dessert for those who crave a fruity, warm treat.
Its sweet, buttery crust contrasts beautifully with the tender, spiced peaches, making it a hit in cafes, especially during peach season.
Gluten-Free Carrot Cake Mix
This moist and flavorful gluten-free carrot cake is made with freshly grated carrots and warm spices like cinnamon and nutmeg.
Topped with a creamy, tangy cream cheese frosting, it’s a decadent yet light treat that’s perfect for any occasion.
This mix makes it easy to bake a cake that will wow your customers.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup finely grated carrots
- ½ cup chopped walnuts or pecans (optional)
Add-In (when baking):
- 3 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a large bowl, whisk together the dry mix ingredients.
- In another bowl, beat the eggs, oil, vanilla extract, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the grated carrots and walnuts or pecans (if using).
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for 30–35 minutes (for 9×13-inch pan) or 25–30 minutes (for round pans), or until a toothpick comes out clean.
- Let the cake cool completely before frosting with cream cheese frosting.
This gluten-free carrot cake is a rich, flavorful dessert that feels both indulgent and wholesome.
The soft, spiced cake with a creamy frosting is perfect for spring celebrations or as an elegant dessert option for cafes.
Gluten-Free Raspberry Almond Crumble Bars Mix
These gluten-free raspberry almond crumble bars are a delightful combination of tart raspberries and a buttery almond crumble.
With a slightly sweet, nutty flavor and a vibrant berry filling, these bars make for an excellent grab-and-go dessert option. They are simple to prepare and perfect for serving in slices at cafes.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup rolled oats
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup almond meal (or finely ground almonds)
- 1 cup raspberry jam or fresh raspberries
Add-In (when baking):
- ½ cup unsalted butter, cold and cubed
- 1 large egg
- 1 tsp vanilla extract
- ½ cup slivered almonds (for topping)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine the dry mix ingredients (flour, oats, sugar, baking powder, cinnamon, salt, and almond meal).
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract, stirring until the dough comes together into a crumbly mixture.
- Press about two-thirds of the dough into the bottom of the prepared pan to form the base layer.
- Spread a layer of raspberry jam or fresh raspberries over the base, then sprinkle the remaining dough mixture on top.
- Sprinkle slivered almonds on top for an extra crunch.
- Bake for 25–30 minutes, or until the top is golden and the filling is bubbly.
- Let cool completely before cutting into bars.
These raspberry almond crumble bars are a delightful balance of tart and sweet flavors with a satisfying crunch.
They’re easy to make and a great gluten-free dessert for cafes, offering customers a beautiful, portable option.
You can even substitute other berries like blueberries or strawberries if desired.
Gluten-Free Lemon Poppy Seed Muffin Mix
These gluten-free lemon poppy seed muffins are light, fragrant, and bursting with fresh lemon flavor.
The addition of poppy seeds provides a subtle crunch, and the muffins are perfectly balanced with a tangy sweetness.
They’re ideal for breakfast or a mid-day snack, offering a refreshing gluten-free treat that your customers will adore.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp poppy seeds
- 1 cup granulated sugar
- 1 tbsp lemon zest
Add-In (when baking):
- 2 large eggs
- ½ cup unsalted butter, melted
- ¾ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (for extra flavor)
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the dry ingredients, including the poppy seeds and lemon zest.
- In a separate bowl, whisk the eggs, melted butter, milk, vanilla extract, lemon juice, and additional lemon zest until well combined.
- Add the wet ingredients to the dry mix and stir until just combined.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5–10 minutes before transferring to a wire rack.
These lemon poppy seed muffins are bursting with bright citrus flavor and a satisfying texture.
Perfect for a gluten-free breakfast option or to complement a warm beverage in your cafe, they will quickly become a customer favorite.
Gluten-Free Chocolate Chip Cookie Mix
This gluten-free chocolate chip cookie mix makes the perfect chewy, slightly crispy chocolate chip cookies.
With rich pockets of melty chocolate in every bite, these cookies are sure to satisfy any sweet tooth.
This mix offers a quick and easy way to make irresistible gluten-free cookies that will keep your cafe customers coming back for more.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet or dark chocolate chips
- ¾ cup brown sugar
- ¾ cup granulated sugar
Add-In (when baking):
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients and chocolate chips.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs and vanilla extract to the butter mixture, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until fully incorporated.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These classic gluten-free chocolate chip cookies are a must-have for any cafe, providing the perfect balance of chewy and crunchy with the irresistible flavor of melted chocolate.
They’re easy to prepare and always a crowd-pleaser.
Gluten-Free Chai Spiced Tea Cake Mix
This gluten-free chai spiced tea cake is a moist, aromatic cake that’s infused with the warm spices of chai tea, including cinnamon, ginger, and cardamom.
It’s the perfect accompaniment to a cup of coffee or tea in your cafe.
The cake has a subtle sweetness and a comforting spice blend, making it ideal for autumn or any time of year.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp baking soda
- 1 cup granulated sugar
Add-In (when baking):
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tbsp strong brewed chai tea (cooled)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line a loaf pan or an 8×8-inch square pan with parchment paper.
- In a large bowl, whisk together the dry mix ingredients.
- In another bowl, beat the eggs, softened butter, milk, vanilla extract, and chai tea until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This chai spiced tea cake offers a fragrant and flavorful gluten-free option that pairs beautifully with a hot beverage.
The warm spices and delicate sweetness will create a cozy and inviting atmosphere in your cafe, making it the perfect treat for fall or any time of the year.
Gluten-Free Apple Cinnamon Scones Mix
These gluten-free apple cinnamon scones are warm, flaky, and packed with the comforting flavors of sweet apples and spicy cinnamon.
The perfect balance of tender scone and sweet fruit, these scones make a great addition to your cafe’s morning menu. Serve them with clotted cream or a drizzle of honey for an extra indulgent touch.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp brown sugar
- 1 cup dried apples, chopped (or fresh apples, finely diced)
Add-In (when baking):
- ½ cup unsalted butter, cold and cubed
- 1 large egg
- ¾ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for topping)
Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients, including the cinnamon, nutmeg, and chopped apples.
- Using a pastry cutter or your fingers, cut the cold butter into the dry mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the egg, milk, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until the dough just comes together.
- Turn the dough out onto a floured surface and gently knead it until it forms a cohesive ball. Pat the dough into a circle about 1-inch thick.
- Use a sharp knife to cut the dough into 8 wedges and arrange them on the baking sheet.
- Sprinkle the tops with granulated sugar and bake for 18–20 minutes or until golden brown.
- Let cool slightly before serving with jam, butter, or clotted cream.
These apple cinnamon scones offer a cozy, comforting flavor that’s perfect for any time of the day.
Their crumbly texture and sweet apple bites make them a hit with customers, especially paired with a warm drink.
Gluten-Free Banana Bread Mix
This gluten-free banana bread is rich, moist, and full of natural sweetness from ripe bananas.
The mix allows you to quickly whip up this classic comfort food, which makes an excellent addition to your cafe’s menu.
Serve it as a snack or dessert, and for an extra touch, you can add chocolate chips or nuts to the batter.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup brown sugar
- ½ cup walnuts or chocolate chips (optional)
Add-In (when baking):
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- In another bowl, mash the bananas until smooth and stir in the eggs, melted butter, vanilla extract, and milk.
- Pour the wet ingredients into the dry mix and stir until just combined. Fold in walnuts or chocolate chips if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This banana bread is a great gluten-free option that delivers both richness and moisture, thanks to the ripe bananas.
It’s an easy and popular treat for cafes, especially when paired with coffee or tea.
Gluten-Free Coconut Macaroons Mix
These gluten-free coconut macaroons are chewy, sweet, and full of coconut flavor.
With a slight crisp on the outside and a soft, moist interior, they are the perfect gluten-free cookie for customers who want something simple yet indulgent.
They can be enjoyed on their own or dipped in chocolate for extra richness.
Dry Mix Ingredients:
- 2 ½ cups shredded unsweetened coconut
- ¼ cup gluten-free all-purpose flour (with xanthan gum)
- 1 cup granulated sugar
- ½ tsp salt
- ½ tsp vanilla extract
- ¼ tsp almond extract (optional)
Add-In (when baking):
- 2 large egg whites
- 1 tsp vanilla extract
- 1 tbsp honey (optional for sweetness)
Instructions:
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the dry mix ingredients, including the shredded coconut, flour, sugar, and salt.
- In a separate bowl, whisk the egg whites, vanilla extract, and almond extract (if using) until frothy.
- Fold the egg white mixture into the dry ingredients, stirring gently to combine. If you prefer a sweeter macaroon, add honey to the mixture.
- Use a spoon to scoop the mixture into small mounds and place them onto the prepared baking sheet.
- Bake for 18–20 minutes, or until golden brown on the edges and slightly firm to the touch.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
These coconut macaroons are a great gluten-free dessert option that’s quick and easy to prepare.
Their coconut-rich flavor and chewy texture make them a delightful treat, whether enjoyed on their own or dipped in chocolate for an added indulgence.
Gluten-Free Mocha Brownies Mix
These decadent gluten-free mocha brownies have the perfect balance of rich chocolate and a hint of coffee flavor.
The addition of espresso powder in the batter enhances the chocolatey taste, creating a rich, flavorful treat.
These brownies are sure to satisfy chocolate lovers and coffee enthusiasts alike.
Dry Mix Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp instant espresso powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup chocolate chips
Add-In (when baking):
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¼ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper.
- In a large bowl, whisk together the dry mix ingredients, including the cocoa powder, espresso powder, and chocolate chips.
- In a separate bowl, whisk the eggs, melted butter, vanilla extract, and milk until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
These mocha brownies are perfect for pairing with coffee or as an indulgent dessert.
The rich chocolate and subtle coffee flavor make them a standout treat that will quickly become a cafe favorite.
Gluten-Free Orange Cranberry Muffin Mix
These gluten-free orange cranberry muffins are bursting with fresh, zesty citrus and tangy cranberries.
The combination of sweet and tart flavors makes these muffins a delicious, seasonal treat that’s perfect for breakfast or as an afternoon snack.
Serve them warm, and they’ll be an instant hit with your customers.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 1 ½ cups dried cranberries
- 1 tbsp orange zest
Add-In (when baking):
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ¾ cup fresh orange juice
- ½ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the dry ingredients, including the cranberries and orange zest.
- In another bowl, whisk the eggs, melted butter, vanilla extract, orange juice, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 5–10 minutes before transferring to a wire rack.
These orange cranberry muffins offer a refreshing citrusy twist on a classic muffin.
Their bright flavors are perfect for mornings, and they’ll provide your customers with a delicious gluten-free option for a busy day.
Gluten-Free Raspberry Almond Cake Mix
This gluten-free raspberry almond cake is moist, flavorful, and loaded with fresh raspberries and a hint of almond extract.
The cake’s tender crumb, combined with the tart berries and nutty flavor, makes it an elegant yet easy-to-make dessert. It’s a perfect option for your cafe’s dessert menu.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups granulated sugar
- ½ tsp almond extract
- 1 cup almond meal or ground almonds
- 1 ½ cups fresh raspberries (or frozen raspberries, thawed and drained)
Add-In (when baking):
- 3 large eggs
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan or a round cake pan.
- In a large bowl, combine the dry ingredients, including the almond meal and almond extract.
- In another bowl, beat the eggs, softened butter, vanilla extract, and milk until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Gently fold in the raspberries to avoid breaking them up.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This raspberry almond cake is a light and fragrant gluten-free dessert that’s perfect for a café with a sophisticated clientele.
The almond flavor complements the raspberries beautifully, creating a harmonious, refreshing treat.
Gluten-Free Carrot Cake Mix
This gluten-free carrot cake is moist, flavorful, and packed with finely grated carrots and warm spices.
The cake is rich and satisfying, and with a cream cheese frosting, it makes for the perfect treat.
It’s a great option for those looking for a comforting, gluten-free dessert that feels like home.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cups granulated sugar
- 1 cup finely grated carrots
Add-In (when baking):
- 3 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
- 1 tbsp apple cider vinegar (to activate baking soda)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan or an 8-inch round cake pan.
- In a large bowl, whisk together the dry ingredients, including the grated carrots.
- In another bowl, whisk the eggs, melted butter, vanilla extract, milk, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, top with cream cheese frosting or enjoy as-is.
This carrot cake is rich and flavorful, with the perfect balance of sweetness and spice. It’s a great gluten-free option for customers who love a moist, comforting cake.
Gluten-Free Peanut Butter Chocolate Chip Cookies Mix
These gluten-free peanut butter chocolate chip cookies are a decadent combination of rich peanut butter and melty chocolate chips.
They’re soft and chewy with a slight crunch on the outside.
This recipe offers the perfect mix of sweet and savory flavors, making them an irresistible treat for any cafe.
Dry Mix Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup peanut butter powder (or peanut butter if preferred)
- 1 cup semi-sweet chocolate chips
- ¾ cup brown sugar
- ¾ cup granulated sugar
Add-In (when baking):
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients, including the peanut butter powder and chocolate chips.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until combined.
- Gradually add the dry mix into the wet ingredients, and stir until the dough comes together. Add milk if the dough is too thick.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
- Bake for 10–12 minutes or until the edges are golden.
- Allow the cookies to cool for 5 minutes before transferring to a wire rack.
These cookies are perfect for peanut butter and chocolate lovers alike, offering a chewy, nutty, and chocolatey bite that will keep your customers coming back for more.
Gluten-Free Zucchini Bread Mix
This gluten-free zucchini bread is moist, sweet, and loaded with zucchini.
The mild, savory flavor of the zucchini blends beautifully with the sweetness of the batter, creating a deliciously moist bread that’s perfect for breakfast or as a snack.
It’s a great option for customers looking for a gluten-free treat with a twist.
Dry Mix Ingredients:
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 cup brown sugar
- 1 cup shredded zucchini (squeeze out excess moisture)
Add-In (when baking):
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together the dry ingredients, including the shredded zucchini.
- In a separate bowl, whisk the eggs, melted butter, vanilla extract, and milk.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This zucchini bread is a great gluten-free option with a light texture and rich flavor.
The zucchini adds moisture and a subtle earthy flavor, making it a perfect breakfast or snack option.
