Gluten free bakes — simple Kiwi recipes

A collection of reliable gluten free bakes inspired by New Zealand ingredients: easy breads, scones, muffins and family dinners that work in an NZ kitchen. Tips for substitutions, textures and flavour balance included.

  • Focus: local flours, minimal refined sugar, dairy variants
  • Skill level: beginner to intermediate
  • Serves: adaptable for families
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Gluten free loaf on boardWarm gluten free scones

Key NZ ingredients & pantry swaps

Flour blends

Rice flour, tapioca, potato starch and buckwheat — or a premixed NZ gluten-free flour. Aim for 1:1 blends for easiest swap.

Binders

Use xanthan gum or psyllium husk for structure; flax eggs for vegan bakes.

Local favourites

Kāmoa honey (local honeys), kūmara purée for moist cakes, and NZ butter or coconut oil for depth.

Featured gluten free bakes

Buckwheat banana loaf

Buckwheat banana loaf

Moist, naturally sweet, works with ripe bananas and a touch of kūmara purée for extra moistness.

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Savory corn and herb muffins

Savory corn & herb muffins

Quick savory bake using cornmeal and fresh herbs — great with NZ cheddar or dairy-free cheese.

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Buttery gluten-free scones

Buttery scones (GF)

Traditional Kiwi scones reworked: light crumb and quick to make with a gentle thumbs-up method.

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Baking variations & troubleshooting

Increase liquid slightly, fold gently, and check leavening freshness. Consider adding 1–2 tbsp of yoghurt or kūmara purée for moisture.

Use psyllium husk or xanthan gum; add 1 tsp per cup of GF flour blend, or include an egg for non-vegan bakes.

Replace butter with coconut oil, or use cultured coconut yoghurt for tang. Adjust sweetness if using plant milks with added sugar.

Substitution table

IngredientGluten-free alternativeNotes
Plain wheat flour1:1 GF flour blendAdd 1 tsp xanthan gum per 250g if not included
Self-raising flourGF plain flour + baking powder1 cup GF flour + 1½ tsp baking powder
ButtermilkMilk + lemon or dairy-free yoghurtStir 1 tbsp lemon into 1 cup milk

About the author

Author portrait

Kiri Te Rangi

Recipe developer and home baker based in Auckland. I test gluten-free recipes with local families and adapt them for simple weeknight baking across Aotearoa.

More from Kiri

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Try one of the featured recipes and tag us on Instagram with #LunqerivaBakes. We showcase Kiwi bakers each month.

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Seasonal picks
Kūmara • Manuka honey • NZ citrus