Finalists announced for Free-from Bakery Product of the Year 2026

A low-carb loaf and a caterpillar cake made without wheat are among the finalists for this year’s Free-From Bakery Product of the Year.

The Baking Industry Awards category celebrates bakery items which deliver for consumers with dietary requirements and preferences, including those with coeliac disease and vegan lifestyles.

Judges assessed the entries and marked them on appearance, bake quality, aroma, mouthfeel, and taste as well as how they compared to standard versions, their value for money, and their effectiveness in the market.

Here are the quartet of free-from bakery items making the shortlist this year:

Keto-Crafted Gluten-Free Low Carb Lupin Loaf, Beefcake Café

Said to contain less than 10% of the carbs of standard bread, this new gluten-free and vegan sourdough loaf created by wee Glasgow business Beefcake Café has elevated levels of gut-healthy nutrients thanks to its formulation from the likes of lupin flour, almond meal, and sesame, sunflower and flax seeds. Naturally fermented for a distinctive tang, each 50g slice contains around 2g of carbs, 10g of protein, and 12g of unsaturated fats.

Judges loved the “very healthy look” of the seeded crust and found it to offer an even better taste with a lovely, soft and moist texture.

M&S Made Without Wheat Colin the Caterpillar, Park Cakes

One of M&S’ most requested innovations was launched earlier this year, exceeding retail expectations with 10,000 sold in the first five days of its rollout. Not only did the new Colin require an intensive reformulation process to develop his rollable gluten-free sponge, it also saw Oldham-based manufacturer Park Cakes invest £1.5m in a dedicated “factory within a factory”.

Judges noted the Made Without Wheat Colin had a “great soft sponge and lovely chocolate aroma”, whilst respecting the significant development that had gone into producing it at scale and quality.

Red Velvet Dubai Chocolate Cake, Cake Box

The egg-free cake specialist took its signature red velvet sponge and combined it with one the past year’s biggest flavour trends – Dubai-style chocolate – to create a new, indulgent celebration cake for sale at its stores nationwide and via its website. The sponge is layered with pistachio cream, Nutella, and fresh cream, and finished with suter pheni (syrup-soaked crispy vermicelli), cocoa sauce, strawberries, blueberries, raspberries, pistachios and chocolate decorations.

The cake showed a good quality bake, agreed the judges, who also appreciated its combinations of flavours and textures. “I’d happily enjoy that at a party,” said one.

Sausage Roll, Okja Bakery

A fully plant-based alternative to a traditional sausage roll, this pastry swirl utilises tofu, walnuts, and other natural binders to help hold its structure whilst balancing moisture. It is said to be one of London-based Okja Bakery’s strongest performing lines with regular customer feedback that they didn’t realise it wasn’t meat.

Judges praised the “really good execution” and found the texture to be nice, “especially the small pieces of walnut”, with a delightful sausage flavour.