Baking Gluten-Free: A Guide to Product Development
The gluten-free trend has shown no signs of slowing down in recent years. This bakery trend surged in popularity, driven by a combination of health awareness, dietary preferences, and the need to cater to individuals with celiac disease. The demand for gluten-free baked goods is no longer limited to those with gluten-related conditions.
Many of today’s consumers are hungry for gluten-free options because of their perceived health benefits or simply as a lifestyle choice. This has marked a huge shift in the baking industry, with gluten-free products now a significant market segment valued at $12.3 billion in 2023, projected to grow at a compound annual growth rate (CAGR) of 10.1% from 2024 to 2032.
Formulating Gluten-Free
Gluten-free baking often calls for innovative approaches to traditional baking methods. Gluten plays a crucial role in traditional baking, contributing to the texture, structure, and overall quality of baked goods. As a result, its absence in a formulation requires careful consideration and a deep understanding of alternative ingredients and their properties to replicate the desired characteristics of conventional wheat-based products.
A Guide to Baking Gluten-Free
Get the ultimate resource on gluten-free baking and download our free Pocket Guide! Topics in this eBook include:
- The gluten-free bakery trend
- Key ingredients and their functions
- Formulating gluten-free
- Gluten-free processing
- Troubleshooting tips
- Quality assurance factors
