Gluten-Free Baking Without the Guesswork.
Choose what you’re baking and how much you need. GFFL calculates the formula (recipe) for your bake, then guides you through making it.
Get Early Access
How GFFL Works
Choose Your Bake
Start with Kitchen Tested formulas for Bread, Rolls, and Focaccia Rolls.
Choose Your Size
Choose a pan, tray, yield, or flour amount and GFFL calculates the formula for your bake.
Start Baking
Follow practical step-by-step guidance for proofing, baking, timing, steam, and cooling.
More Than a Recipe
A recipe tells you what worked for one bake. GFFL calculates for your bake, then helps guide you through proofing, timing, baking and cooling.
Why do we call it a formula?
In professional baking, ingredients can be calculated in relation to the flour instead of being locked into one fixed recipe size. GFFL takes that idea and handles the math behind the scenes, so you can focus on the bake.
You bake. The Lab handles the math.
A Preview of the Experience
- Choose Bread
- Choose how much you want to bake
- Get Your Calculated FormulaCalculated for your bake
- Start Baking
Tested in the kitchen. Calculated for your bake.
GFFL formulas and baking guidance come from real kitchen testing rather than automatically generated recipes.
Chef Frank Kraemer
GFFL is being developed by Chef Frank Kraemer, a professionally trained chef with decades of culinary experience who has spent extensive time testing and developing practical gluten-free baking methods.
Want to Be One of the First Bakers Inside the Lab?
Join the GFFL Early Access list and we'll let you know when testing opens.