Gluten-Free Baking Mix Recipes

We developed our line of gluten free flour and baking mixes to help you face challenges when finding products to meet dietary restrictions, and also taste delicious! Our mission is to make premium products that are scratch-made using natural ingredients.

Our gluten-free baking mixes begin with our proprietary gluten-free flour, providing bakers with a superior alternative to similar products that can bake up gummy or flavorless. They directions are easy to follow and the mix is super versatile, too. Just add in a few kitchen staples like eggs, butter and dairy plus a few extra mix-ins to create your own custom creations.

Even if you’re a baking newbie our mix will have you feeling like a top-tier pastry chef…just add a few simple ingredients, and voila! You’ve got yourself a batch of mouth-watering baked goods!

Perfect for 🎁 Gifting OR 🥣 Gluten-Free Pantry Staples

No allergens in the mix, natural & preservative-free

Handcrafted in small batches

Made with our own signature gluten-free flour blend

Easy to make, plus recipes on our website.

Recipes

Gluten-Free Cupcake Baking Mix

Basic Recipe

GF Cupcake Baking Mix
1/4 c. oil
1/4 c. unsalted butter
2 eggs
2/3 c. buttermilk or milk
2 tsp. vanilla

Basic Directions

Step 1: Make batter
Beat together butter and egg. Add cupcake mix into mixer or bowl.
Step 2: Add Wet Ingredients
Add in wet ingredients and mix together until combined.
Step 3: Let batter rest
Let batter rest in bowl for 15 minutes and mix again to fully hydrate the gf flour.
Step 4: Bake
Pour mix into cupcake liners 2/3 full and bake at 350° for 15-18 minutes.
Step 5: Storage
Store in sealed container 2-3 days. To freeze, layer cupcakes in container separated by parchment paper, freeze up to 6 months. Let cookies come to room temperature before opening container.

Chocolate Cupcakes

Add: 1/3 c. cocoa powder, 1/3 c. sugar, 2 Tbsp. hot coffee.

Pumpkin Bars

Add 1 Tbsp. pumpkin pie spice, 1 c. pumpkin puree (not pumpkin pie filling) and top with Cream Cheese Frosting.

Gluten-Free Muffin Mix

Basic Recipe

Baking Mix
6 Tbsp. oil or melted butter (or combination of both)
1 egg
2/3 c. buttermilk or milk
1 1/2 tsp. vanilla

Basic Directions

PREP
Preheat oven to 350°. Line muffin pan with liners.
Step 1: Make batter
Add baking mix into mixer or bowl.
Step 2: Add wet ingredients
Add wet ingredients and mix together until just combined.
Step 3: Add mix-ins
Add 1 c. blueberries (fresh or frozen) or 3/4 c. chocolate chips
Step 4: Let batter rest
Let batter rest in bowl for 15 minutes and mix again to fully hydrate the gf flour.
Step 5: Bake
Pour into liners and fill 3/4 full. Bake for 20 – 23 minutes.
Step 6: Storage
Store in sealed container 2-3 days. To freeze, layer in container separated by parchment paper, freeze up to 6 months. Let them come to room temperature before opening container.

Banana Muffins

Add: 2 Tbsp. brown sugar, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. clove, 1 c. mashed bananas, reduce buttermilk to 1/3 c.

Basic Recipe

Baking Mix
2/3 c. butter
1 egg
1 Tbsp. milk or sour cream
1 Tbsp. vanilla

Basic Directions

Step 1: Prep
Place butter and eggs in mixer and cream together until light and fluffy.
Step 2: Add Cookie Mix
Add in the cookie mix and mix together until combined.
Step 3: Roll out, Chill and Cut Out Shapes
Roll out dough between two sheets of parchment paper to 1/4″ or desired thickness. Place onto half-sheet pan and put in refrigerator for 30 minutes to overnight.
Step 4: Bake & Decorate
Bake cookies at 350° for 10-12 minutes (oven times may vary). Once cookies have cooled decorate with royal icing. Let cookies dry 6-8 hours.

Basic Recipe

Baking Mix
2/3 c. butter
1 egg + 1 yolk
1 Tbsp. vanilla

Basic Directions

Step 1: Make cookie batter
Beat together butter and egg. Add baking mix and additional ingredients.
Step 2: Add mix-ins
Add any additional mix-ins like nuts or toffee bits.
Step 3: Add mix-ins
Let batter rest 15 minutes then mix again.
Step 4: Chill cookie dough
Scoop into cookie pucks. Chill batter 30 minutes up to overnight.
Step 5: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Gluten-Free Scone Mix

Basic Recipe

Scone Baking Mix
6 Tbsp. unsalted butter (cold)
1 egg
1/2 c. buttermilk or sour cream
1 1/2 tsp. vanilla

Basic Directions

Step 1: Make scone batter
Pour Scone Baking Mix into mixer or food processor. Add additional ingredients.
Step 2: Chill batter
Shape into a round disk about 1-2″ thick.. Chill 30 minutes up to overnight.
Step 3: Bake
Pre-heat oven to 350° and bake for 13 – 15 minutes.

Cranberry Orange Scones

Add: 1/4 c. sugar, 2 Tbsp. orange zest, 2 Tbsp. orange juice, 1 1/2 c. fresh or dried cranberries, 1/2 tsp. cardamom or nutmeg. Top with a simple glaze: 1/2 c. confectioners sugar, 1 Tbsp. orange zest, 1 T. orange juice, 1 1/2 tsp. vanilla.

Gluten-Free Brownie Mix

Basic Recipe

GF Brownie Baking Mix
2/3 c. unsalted butter (melted)
1 c. semi-sweet chocolate chips (melted)
2 eggs
1 1/2 tsp. vanilla
1/2 c. chopped nuts (optional)

Basic Directions

PREP
Pre-heat oven to 350°. Grease 8 x 8 brownie pan.
Step 1: Melt butter & chocolate chips
Melt together butter and chocolate chips in microwave safe bowl for 1 minute and then in 30 second increments.
Step 2: Make brownie batter
Pour baking mix into mixer or bowl. Add baking mix and additional ingredients and mix until combined.
Step 3: Add mix-ins
Stir in nuts or other mix-ins like peanut butter or caramel swirl.
Step 4: Let batter rest
Rest in bowl for 15 minutes. Mix-again and pour into brownie pan.
Step 5: Bake
Pre-heat oven to 350° and bake for 25 – 30 minutes. Dust with confectioner sugar.

ABOUT US...Vintage Baked Modern is a specialty baking company located in Valparaiso, Indiana selling grab-n-go and baking products for 12+ years in grocery stores, cafes, micro-markets throughout the Midwest. All products are natural, handcrafted and made fresh to order in a commercial kitchen. Gluten-free products are made in a dedicated gluten-free kitchen.

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As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

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