The ultimate guide to low carb, gluten free baking (without the guesswork!)

Going gluten-free isn’t always easy—especially if you also need to keep things low-carb, high-protein, and sugar-free. Many gluten-free products rely on high-carb starches and sugar, making them unsuitable for those managing blood sugar, weight loss, or metabolic health. And when it comes to baking, the challenge gets even harder.

Baking without gluten already requires adjustments—but take away the sugar and high-carb flours, and suddenly, your favourite recipes don’t turn out quite as expected. If you’ve ever had crumbly, dry, or dense results when trying to bake low-carb and gluten-free, you’re not alone! Standard gluten-free recipes depend on rice flour, potato starch, and sugar for texture and structure—so when you cut those out, you need to rethink your ingredients and techniques.

That’s where we come in! Whether you’re managing coeliac disease, blood sugar levels, or simply want better-for-you gluten-free options, we’ve got the tips and products to help you bake low-carb, gluten-free, and sugar-free—without the frustration.

We’ve put together this foolproof guide to gluten-free, low-carb baking so you can enjoy perfectly soft, fluffy, and delicious baked goods—without gluten, sugar, or unnecessary carbs.

1. Use the Right Gluten-Free, Low-Carb Flours

The first mistake many people make when switching to gluten-free, low-carb baking is using standard gluten-free flour blends. These often contain high-carb starches like rice flour, potato starch, and tapioca, which can cause blood sugar spikes and cravings.

Instead, opt for low-carb, high-protein flours that provide better nutrition and keep you full for longer:

Almond Flour – A versatile, nutty, low-carb alternative to wheat flour
Lupin Flour – High in protein and fibre, great for adding structure
Golden Flaxseed Meal – Adds moisture and a mild nutty flavour
Coconut Flour – Very absorbent, works well for soft textures

Each of these flours absorbs moisture differently, so always follow a low-carb baking recipe to get the right balance!

2. Don’t Skip the Binders

Gluten is what gives traditional baked goods their elasticity and chewiness. Without it, your bread, muffins, or cookies might fall apart or crumble—but that’s where binders come in!

To keep your gluten-free, low-carb baking from crumbling, use:

Xanthan Gum – Helps doughs hold together and improves texture
Guar Gum – Works similarly to xanthan gum but is plant-derived
Psyllium Husk – Adds structure and acts as a fiber boost

3. Adjust for Sweetness in Sugar-Free Baking

Most gluten-free recipes rely on sugar—not just for sweetness, but also for texture and moisture. When switching to sugar-free baking, you need to use the right low-carb sweeteners.

For a 1:1 sugar replacement, try:

Erythritol – Sugar-free with a clean taste, perfect for baking
Monk Fruit Sweetener – A natural, zero-calorie option with no aftertaste
Xylitol – Has a sweetness profile similar to sugar and adds moisture, but keep in mind it’s toxic to dogs, so store carefully if you have pets!

Since sugar holds onto moisture, you may also need to add an extra egg or a little more butter/coconut oil when using sugar-free sweeteners.

4. Let Your Batter Rest for Better Texture

One simple trick to improve your low-carb, gluten-free baking is to let your batter or dough rest before baking.

For best results:

Let batters sit for 5–10 minutes before baking
For breads, allow extra rising time with yeast-based recipes
Chill cookie dough before baking to prevent spreading

5. Get the Right Balance of Fat & Moisture

Many low-carb gluten-free flours (like almond or coconut flour) don’t hold moisture the same way as wheat flour. If your baking turns out too dry or dense, try:

Adding an extra egg for better structure
Increasing healthy fats like butter, coconut oil, or cream
Using yogurt or nut milk to improve softness

Make Low-Carb, Gluten-Free Baking Easy!

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Our low-carb baking mixes, protein-enriched baking mixes, and pantry essentials take out the guesswork and make it easy to create delicious, gluten-free, high-protein treats without worrying about texture or taste.

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Switching to low-carb, gluten-free baking might feel challenging at first, but with the right flours, binders, sweeteners, and techniques, you can create amazing baked goods that fit your lifestyle.

If you’re ready to enjoy fluffy, satisfying, and delicious gluten-free treats—without the carbs and sugar—check out our range of low-carb baking essentials today!