Gluten-free bakeries in Sydney
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 Sydney, our map shows 7 matches.
7 places in Sydney
Before you go
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.
Looking for a bakery in Sydney? We have mapped 7 shops, made up of 3 bakeries, 2 dessert bars, 1 cake shop and 1 doughnut shop.
We have trading hours for 3 of these businesses. 2 trade on Sundays (67%), and 0 open their doors by 6:30 am on a Tuesday – good news for early starters. On average they are open 61 hours a week.
Specialities on record in Sydney: gluten free (7), french (1), vegan (1).
Frequently asked questions
How many bakeries are there in Sydney?
We list 7 businesses: 3 bakeries, 2 dessert bars, 1 cake shop and 1 doughnut shop, 3 of them with known opening hours.
Which bakeries are open on Sunday in Sydney?
2 list Sunday hours, for example Four Frogs Creperie (7:30 am – 8 pm); Wholegreen Bakery & Cafe Alexandria (8 am – 1:30 pm).
Which bakery opens earliest in Sydney?
Today it is Wholegreen Bakery & Cafe Alexandria, 25 McCauley Street, opening at 7 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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