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Best Gluten-Free Bakeries in Sydney

Updated 4 months ago

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For a long time, Sydneysiders with gluten intolerances or coeliac disease had to settle for crumbly, dry, and – let's be honest – subpar imitations of beloved baked goods. Gluten is the general name for proteins commonly found in wheat, rye and barley, which act as the glue that helps shape a loaf of bread or makes a croissant light and airy. It’s an integral part of traditional baking, which means it’s hard to replicate the same results without it.

These days, the initials GF are familiar and frequently found on cafe and restaurant menus all over town. But we’ve also seen the rise of dedicated bakeries reimagining the croissant, the doughnut and more for those with a gluten intolerance. And some of their creations are so convincing, you’d hardly know the difference. This guide will help you track down the best of them.

  • Wholegreen Bakery

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    Founded by a qualified nutritionist, Wholegreen has amassed a cult following in Sydney and overseas for its coeliac-friendly bread, pastries and pies. If you’re looking for the gold standard in gluten-free baking, look no further.

  • Sebastien Sans Gluten

    Cafe

    A Parisian-born, French-trained baker is behind this petite cafe and bakery. He’s applying his skills to the world of gluten-free pastry, with meat pies, chocolate eclairs, baguettes and Paris-Brest, plus a croissant refined over six months.

  • Hudson’s

    Cafe

    What was originally a market stall has transformed into a fully fledged baking operation devoted to gut-friendly baked goods. Pop by for GF loaves, sweet and savoury muffins, and takeaway meals such as lasagne and pies to cook at home.

  • Messy Spoon

    Cafe

    A tiny vegan wholefood kitchen and bakery by a former Jamie's Italian chef. Rock up to the takeaway window for baked goods free from gluten and refined sugar – including avo toast on slices of sprouted quinoa loaf, bliss balls, banana bread and more.

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Nonie’s Food, Botany

Sydney chefs have been Nonie Dwyer’s gluten-free breads for years, and you may have seen them on the menus at The Grounds of Alexandria, Cornersmith, Opera Bar and more. They’re made without preservatives or gums, and because gluten-free flours deteriorate quickly after being baked, these loaves are frozen immediately after leaving the oven to ensure the highest quality possible. Since starting in 2014, the Nonie’s brand has grown to include breads, pita, muesli and buckwheat crackers, all of which you can collect from the bakery’s warehouse HQ in Botany every Friday from 10am–1pm. You can also catch Nonie and the team at Northside Produce Markets (first and third Saturday) and Carriageworks Farmer’s Markets (second and fourth Saturday) every weekend.