Definitely. You might not even have to consider baking time or temperature to get a good enough number to cover the calorie difference from lost carbohydrates and produced ethanol to meet the level of accuracy required for food labels.

I only brought it up in the first place because whenever a simple solution to a complicated problem is put forward, it will inevitably turn out that it's either not general enough or special cases need to be handled to keep it simple. There's nothing wrong with needing special cases, but it's always nicer to figure out what the special cases will be before someone does a bunch of architectural work that hasn't considered them.