Gluten-Free Bakery Market Information- by ingredients{(Main Ingredients- Rice, Corn, Buckwheat, Quinoa, Others) (Others- Hydrocolloid, Protein source, Flavor), Product Type (Bread, rolls & buns, cakes & cheesecakes, muffins & cupcakes, cookies & biscuit, doughnuts, sandwiches & wraps, dough & butter and others), Distribution Channel (store-based & non store based) and Region - Forecast to 2030

Gluten-Free Bakery Market Overview

Gluten-Free Bakery Market Size is projected to reach USD 1,819.4 million, growing at a CAGR of 8.2% from 2022 to 2030. This happens due to the rising awareness of the usage of gluten-free products that are increasing among consumers. The majority of the basic products like grain, wheat, and barley are composed of the rich content of gluten. Avoiding these products daily can control the gluten level in your body.

The Gluten-Free Bakery is majorly driven by the need of the consumer to use gluten-free products. This is due to the rising health problems related to celiac diseases, and therefore a majority of the population is shifting towards a healthier diet that’s free of gluten. However, certain drawbacks come with the production of all gluten-free products. The manufacturing companies are mostly focusing on the gluten-free products. The pandemic had a devastating effect on the manufacturing plants that were caused due to the problems caused by the export and the import of the product. But later in the year a healthy growth was expected for the market during the predicted forecast period.

Covid-19 Analysis

Due to the coronavirus outbreak, businesses across the world were majorly affected. The pandemic affected the global economy; as a result, the businesses suffered highly. Furthermore, the imposition of lockdown and social distancing guidelines affected the production of products. As a result, it has a moderate and mixed impact on the global gluten free bakery market.  Due to the restricted supply chain as a result of lockdown, the manufacturers were not able to procure raw materials needed to produce gluten free bakery products. And it affected the demand of the market. Additionally, the government around the world ordered to obey social distancing so the plants couldn't produce much with a limited workforce. Global companies are facing challenges in exporting and importing products due to limited trading activities. All these factors have impacted the supply chain, and therefore it impacted the market Demand. However, post covid-19 situation, the gluten free bakery market is expected to witness a growth trend. This is due to the health awareness of Consumers and the rising demand for gluten free products to adopt a healthy lifestyle with healthy eating habits.

Market Dynamics

Many factors contribute to increasing the demand of the gluten free bakery market, and those factors are called market drivers. Like that, there are some other factors that can hamper the growth of the market, and those factors are called market restraints.

Market Drivers

Gluten intolerance is a disease that can damage the small intestine lining and prevent the absorption of nutrients from the consumed foods. And if this disease is left untreated, then it can cause immunity problems, thyroid, cancer, and osteoporosis. The study called the global prevalence of celiac disease: a systematic review and metal analysis, which was published in 2020, found that 1.4% of the global population is suffering from celiac disease. The effect of celiac disease is found more in the western region. According to a study the Celiac disease was observed to be highest at 1.8% in Asia and the lowest at 1.1% in Africa. Before the 2000s majority of people didn't know about Celiac disease, and they were misdiagnosed for other digestion problems. But now the people know about the problem, and that is why they are switching to gluten free products, and as a result, it is driving the gluten free bakery market size. The only way to treat Celiac disease is to eat gluten free products, and therefore the demand for gluten free products is rising. Apart from that, other individuals who want to live a healthy lifestyle and health-conscious people are consuming gluten free products. The increasing health problems and health awareness of people will drive the gluten free bakery market size in the forecast period.

Market Opportunities

Gluten free products don't have a long shelf life in comparison to gluten-containing foods.  Gluten can retain the moisture that can offer shelf life. But with the advancement of technology, gluten free products can also achieve long shelf life. Microencapsulation is such a technology that can help gluten free products to increase the shelf life and texture of their range. The same technology is used for cold pizza, rising crust pizza, and frozen dough, frozen biscuit dough, and other biscuits. This can help improve the shelf life and offer all-natural taste and texture. Due to this, it is generating new opportunities for the gluten free bakery market.

Market Restraints

Gluten free food necessarily has to be a healthier option. Gluten free flours used to make gluten free products such as pizza, pasta, and other bakery goods can be highly refined and low in fiber. And sometimes, to improve the texture and taste of gluten free products, fats and sugar are additionally added. It can lead to many health issues. Gluten free foods are made from low fiber, and fiber plays a huge role in our digestive system. So, gluten free products are not good for people suffering from digestion problems as they can lead to constipation and diarrhea. And it has become a major restraint in the gluten free bakery market.

Cumulative Growth Analysis

According to the gluten free bakery market analysis, the market was valued at $ 5.6 billion in the year 2020. The increasing demand for gluten free products due to various health problems will drive the demand for the gluten free bakery market in the forecast period.

Market Segmentation

The gluten free bakery market is segmented on the basis of sources, product type, and distribution channel.

• By sources- By the source, the gluten free bakery market is divided into main ingredients and other ingredients. The main ingredient further includes rice, corn buckwheat, and quinoa. Other ingredients include protein sources, flavor, and hydrocolloids.


• By type- The type segment of the gluten free bakery market is divided into bread, rolls & buns, cakes, muffins, cupcakes, cookies and biscuits z sandwiches, doughnuts, sandwiches & wraps. The bread segment has the highest demand.


• By distribution channel- The market is segmented into store-based and non-store-based.

Regional Analysis

The major regions of the gluten free bakery market are North America, Europe, Asia Pacific, and the rest of the world. Among these regions, North America was responsible for the highest share in the gluten free dairy free bakery market. High awareness of gluten free products, and an increasing number of celiac patients, is boosting the North America gluten free bakery mixes market. Three million Americans have celiac diseases, and 40 million suffer from gluten intolerance, so the gluten free bakery Austin market will rise more in the forecast period. The European region is growing at a faster rate due to the increasing demand for gluten free foods in this region. Also, the increasing number of manufacturers will boost the demand for the gluten free bakery market in this region. The Asia Pacific will also see positive growth of demand due to increasing population and rising health awareness of people for gluten free bakery products.

Competitive Landscape

The major key players in the Gluten Free Bakery Market are:

• Kraft Heinz Company (US),


• Hain Celestial Group Inc (US),


• General Mills (US),


• Kellogg's Company (US),


• ConAgra Brands Inc (US),


• Hero AG (Switzerland),


• Barilla G.E.R Fratelli S.P.A (Italy),


• Quinoa Corporation (US),


• Raisio PLC (Finland),


• Dr Schär AG/SPA (Italy),


• Enjoy Life Foods (US),


• Farmo S.P.A. (Italy),


• Freedom Foods Group Limited (Australia),


• Koninklijke Wessanen N.V (Netherlands),


• Big OZ (UK),


• Alara Wholefoods Ltd (UK)

Recent Developments

In 2020, It was seen that the European market of AG/SPA, had a strong hold on the international boundaries and it easily held its hand on the territories of Turkey along with Argentina. This was found in 2 parts. The development of gluten-free products was thus given a chance for.

Also, in 2020, Barilla G.E.R Fratelli S.P.A had a new launch into the market regarding the legume pasta that is highly considered to be a gluten-free product. The company's development is profitable to not only the wider scopes of the global market but also the local consumers.