In 2023, the global gluten-free bakery market size was valued at approximately USD 5.6 billion, with projections indicating a significant rise to around USD 10.8 billion by 2032, reflecting a Compound Annual Growth Rate (CAGR) of 7.5%, according to the reports by DataIntelo. The market’s growth can be attributed to the increasing prevalence of celiac disease and gluten intolerance, as well as the rising awareness regarding the health benefits of gluten-free diets.
The gluten-free bakery market has gained significant traction in recent years, driven by rising health consciousness, increasing prevalence of gluten intolerance and celiac disease, and a broader consumer shift toward clean-label and specialty diets. Once considered a niche category, gluten-free bakery products have now moved into mainstream retail channels and are witnessing a surge in innovation and global demand.
Gluten-Free Bakery Market: Key Drivers
- Health Awareness and Dietary Shifts
A major driver of the gluten-free bakery market is the growing public awareness of health and wellness. Consumers are increasingly adopting gluten-free diets, not only due to medical conditions like celiac disease or gluten sensitivity but also as a lifestyle choice for improved digestion and wellness. This has created a robust demand for gluten-free alternatives to traditional bakery products.
- Rising Incidence of Celiac Disease
According to the Celiac Disease Foundation, around 1 in 100 people globally are affected by celiac disease. The growing diagnosis rates and awareness about the condition have pushed manufacturers to offer gluten-free versions of everyday baked goods such as bread, cookies, muffins, and cakes.
- Product Innovation and Ingredient Advancements
Modern formulations using almond flour, coconut flour, rice flour, and chickpea flour have significantly improved the taste and texture of gluten-free bakery items. Food technologists are developing products that closely mimic their gluten-containing counterparts, which has widened consumer acceptance.
Challenges
Despite its growth, the gluten-free bakery sector faces challenges such as higher production costs, limited shelf life, and the complexity of replicating the texture and flavor of gluten-containing products. Moreover, the risk of cross-contamination during manufacturing remains a concern for sensitive consumers.
Future Outlook
The gluten-free bakery market is expected to grow at a strong CAGR in the coming years, driven by innovation, wider availability, and greater acceptance. The fusion of gluten-free baking with other health trends like veganism, organic ingredients, and reduced sugar is set to expand the market’s appeal to a broader health-conscious audience.
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Joseph Clarke
Editor, International Bakery
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