Gluten-free bakeries in Melbourne
Finding good gluten-free bread and cakes outside the big cities is still hard, which is why a national list is useful. The places below either bake entirely gluten-free or advertise a gluten-free range alongside their regular products. In Melbourne, our map shows 3 matches.

3 places in Melbourne
Our guide
Finding good gluten-free bread and cakes outside the big cities is still hard, which is why a national list is useful. The places below either bake entirely gluten-free or advertise a gluten-free range alongside their regular products.
For people with coeliac disease the difference matters: only a dedicated gluten-free kitchen removes the risk of cross-contamination from airborne flour. Always ask how products are prepared. The list is built from each shop’s name and the details recorded in open map data. If a specific requirement matters (allergies, certification), call the shop before you go.
From the early-morning bakery to the late-night gelato bar, 3 businesses are listed in Melbourne. The mix: 1 bakery, 1 cake shop and 1 ice cream shop.
We have trading hours for 2 of these businesses. 50% list Sunday hours, which makes 1 options for a weekend breakfast run. On average they are open 51 hours a week.
Specialities on record in Melbourne: gluten free (3), vegan (2).
Frequently asked questions
How many bakeries are there in Melbourne?
We list 3 businesses: 1 bakery, 1 cake shop and 1 ice cream shop, 2 of them with known opening hours.
Which bakeries are open on Sunday in Melbourne?
1 list Sunday hours, for example Malwa Cake Shop (11 am – 8 pm).
Which bakery opens earliest in Melbourne?
Today it is Malwa Cake Shop, 2/3 Campanella Avenue, opening at 11 am.
Can a regular bakery make safe gluten-free bread?
It is difficult – wheat flour stays airborne in a bakehouse for hours. People with coeliac disease are safest with a dedicated gluten-free bakery.
What flours replace wheat?
Rice, sorghum, buckwheat, tapioca, potato and maize, usually with psyllium or xanthan gum for structure.
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