At O’Malley’s Oven, gluten-free baking is our passion — but so is caring for our community. When the little baker was diagnosed with Type 1 Diabetes, we quickly realized how important clear, predictable carb information is for families managing insulin.

Most gluten-free mixes don’t offer enough details for safe carb counting… so we decided to change that.

This page is still under construction, but here is what to expect:

On this page, you’ll find easy-to-use nutrition information for every mix we sell, including:

• Carbs per 100 g (dry mix)

• Carbs per bag

• Quick Carb Charts for fast insulin dosing

• Downloadable PDF charts for kitchen use (coming soon)

Our goal is simple:
Make your kitchen a stress-free place for delicious—and predictable—gluten-free baking.

Finished Product list:

we’ve calculated carbs, and impact is based on fat/protein/fiber

Soft Sandwich Bread – retail loaf
Carbs: ≈ .40 per Gram, so a 25g slice = roughly 10g Carbs
Impact: Fast spike (high starch, low fat/fiber)

Sourdough Bread – retail loaf
Carbs: ≈ .40 per Gram, so a 25g slice = roughly 10g Carbs
Impact: Medium rise (fermentation + fiber slow digestion)

Cream Puff (custard filled + ganache drizzle)
Carbs: ≈ 15 g each
Impact: Medium rise (fat + protein + some fiber)

Gougère (cheese puff)
Carbs: ≈ 5 g each
Impact: Slow / delayed rise (high fat + protein)

French Cruller
Carbs: ≈ 13 g each
Impact: Slow / delayed rise (fried, high fat/protein)

Buttermilk Roll
Carbs: ≈ 46 g each
Impact: Medium rise (fat + protein + dairy slow digestion)

Blueberry Lemon Torta
Carbs: ≈ 35 g each
Impact: Medium rise

Hand Pie (meat or egg options)
Carbs: ≈ 16 g each
Impact: Medium rise (protein slows the impact)