Gluten-Free Bakery Market Size
Gluten-Free Bakery Market Size reached US$ 1.94 billion in 2024 and is expected to reach US$ 4.57 billion by 2032, growing with a CAGR of 11.32% during the forecast period 2025-2032.
The global gluten-free bakery market is experiencing robust growth, primarily driven by rising health awareness, medical diagnoses, and evolving dietary preferences. According to the US National Institutes of Health (NIH), celiac disease affects nearly 2 million Americans, with many more adopting gluten-free diets due to non-celiac gluten sensitivity.
In response, manufacturers are expanding product lines that comply with FDA's gluten-free labeling regulations, which mandate less than 20 parts per million of gluten per product. Meanwhile, the European Commission supports gluten-free labeling harmonization under Regulation (EU) No 828/2014, contributing to a surge in certified product launches across the EU.
Gluten-Free Bakery Market Trend
A unique trend shaping this market is the increasing demand for clean-label, nutrient-dense gluten-free bakery goods that go beyond simple wheat replacements. Government-supported programs, such as Canada's Gluten-Free Certification Program (GFCP), ensure product integrity and foster consumer trust. Simultaneously, school nutrition policies and healthcare procurement guidelines in several regions are promoting gluten-free options, normalizing their availability in mainstream channels.
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Market Scope
| Metrics | Details |
| By Product Type | Bread, Cakes & Pastries, Cookies & Biscuits, Muffins, Rolls & Buns, Doughnuts, Others |
| By Source | Rice, Corn, Millet, Sorghum, Others |
| By Distribution Channel | Supermarkets/Hypermarkets, Specialty Stores, Online Channel, and Others |
| By Region | North America, South America, Europe, Asia-Pacific and Middle East and Africa |
| Report Insights Covered | Competitive Landscape Analysis, Company Profile Analysis, Market Size, Share, Growth |
Gluten-Free Bakery Market Dynamics
Rising Diagnosis Rates of Celiac Disease and Gluten Sensitivity Globally
The global rise in diagnosed cases of celiac disease and gluten sensitivity is significantly driving demand for gluten-free bakery products. According to the NIH, approximately 1% of the global population is affected by celiac disease, with rising awareness leading to increased diagnosis rates. In Europe, the European Food Safety Authority (EFSA) reports a steady annual increase in gluten-related health concerns. This growing medical need has propelled both consumer demand and product innovation in the gluten-free bakery sector.
High Cost of Gluten-Free Ingredients Impacting Product Affordability
The high cost of gluten-free ingredients, such as almond flour and xanthan gum, is a significant restraint on the gluten-free bakery market. According to data from the USDA, alternative flours can cost up to four times more than conventional wheat flour, impacting affordability and pricing strategies. The US Bureau of Labor Statistics also reports higher average retail prices for gluten-free baked goods compared to their gluten-containing counterparts. This cost disparity limits accessibility for price-sensitive consumers and poses challenges for mass-market adoption.
Gluten-Free Bakery Market Segment Analysis
The global gluten-free bakery market is segmented based on product type, source, distribution channel and region.
Bread Segment Driving Gluten-Free Bakery Market
The bread segment is a key driver in the gluten-free bakery market, supported by growing consumer demand for allergen-free staples. According to the US Department of Agriculture (USDA), bread remains one of the most consumed bakery items in North America, making it a primary target for gluten-free innovation. The Canadian Celiac Association has noted increased availability of gluten-free bread options in mainstream grocery chains, signaling strong market integration. Additionally, FDA-regulated gluten-free labeling has enabled greater transparency and boosted consumer trust in gluten-free bread offerings.
Gluten-Free Bakery Market Geographical Share
Demand for Gluten-Free Bakery Demand in North America
Demand for gluten-free bakery products in North America is being driven by a rise in diagnosed celiac disease and gluten sensitivity cases. According to the US National Institutes of Health (NIH), around 1% of the US population has celiac disease, while up to 6% may experience non-celiac gluten sensitivity.
The US Food and Drug Administration (FDA) mandates strict gluten-free labeling, which has helped increase consumer confidence and product uptake. Additionally, Health Canada reports that gluten-free product claims have grown significantly, reflecting strong domestic demand.
Sustainability Analysis
Sustainability in the gluten-free bakery market is increasingly supported by governmental policies and corporate initiatives promoting eco-conscious production. According to the US Department of Agriculture, demand for organically grown gluten-free grains like sorghum and millet has risen by over 20% from 2020 to 2023. Companies such as General Mills have adopted regenerative agriculture practices for gluten-free product lines, reducing soil erosion and carbon emissions. Additionally, Canada's Agri-Food Sustainability Initiative encourages clean-label baking, fostering traceable and environmentally sustainable gluten-free ingredient sourcing.
Gluten-Free Bakery Market Major Players
The major global players in the market include Dr. Schär AG / SPA, General Mills, Inc., Boulder Brands, Inc., Hain Celestial Group, Inc., Warburtons Limited, Freedom Foods Group Limited, Katz Gluten Free, Inc., Genius Foods Ltd, Kinnikinnick Foods Inc., and Udi’s Gluten Free Foods, LLC.
Key Developments
In August 2024, T. Marzetti Company, a wholly-owned subsidiary of Lancaster Colony Corporation introduced its first-ever gluten-free line of New York Bakery frozen bread. This new offering features gluten-free versions of the brand’s classic Garlic Texas Toast and Five Cheese Texas Toast. Both products will be available nationwide this Fall.
In April 2024, Franz Bakery expanded its portfolio of gluten-free bread in honor of celiac awareness month (May). The new selections include sourdough, brioche and rye flavored varieties. Franz also said these new bread offerings are vegan and contain no nuts, soy, dairy, egg or high-fructose corn syrup.
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Target Audience 2024
Manufacturers/ Buyers
Industry Investors/Investment Bankers
Research Professionals
Emerging Companies
