Report Details:
15 Companies Covered
128 Pages
Gluten-Free Bakery Market Overview
The gluten-free bakery market was valued at USD 1.47 billion in 2024 and is projected to reach USD 2.49 billion by 2035, reflecting a CAGR of 4.90% from 2025 to 2035. This growth is driven by increasing consumer awareness about gluten sensitivity, celiac disease, and the overall health benefits associated with gluten-free diets.
With consumers becoming more conscious of digestive health, improved cholesterol levels, and reduced inflammation, gluten-free bakery items are gaining steady popularity across retail shelves and online platforms.
The rising preference for convenient snacking options and the expansion of product offerings, particularly in cookies and biscuits, are further contributing to the market’s momentum.
Additionally, the rapid growth of online retailing and e-commerce is allowing consumers wider access to gluten-free bakery products, enabling brands to reach new customer segments beyond traditional retail.
Segment Insights
Based on product type, the market includes bread rolls and buns, cakes and cheese, muffins and cupcakes, cookies and biscuits, doughnuts, sandwiches and wraps, dough and butter, and others.
Among these, cookies and biscuits dominated the market. Changing dietary patterns and rising demand for quick and convenient snacking options have boosted the preference for gluten-free cookies and biscuits.
Growing awareness toward health and wellness, along with hectic lifestyles, is expected to continue supporting this dominance over the coming years.
Based on ingredients, the market includes main ingredients and others. The main ingredients category generated the most income, with rice, corn, buckwheat, and quinoa being the primary sources.
Increasing adoption of healthier eating habits in developing nations is driving this segment, supported by consumer demand for nutritious ingredient profiles without compromising taste or texture.
Based on the distribution channel, the market includes store-based and non-store-based. The store-based category generated the highest revenue.
Supermarkets and hypermarkets, supported by strong offline retail infrastructure in the United States, China, India, and other markets, are driving this segment. The wider product selection and ability for consumers to examine products in person contribute significantly to store-based dominance.
Regional Insights
The market is studied across North America, Europe, Asia-Pacific, and the Rest of the World. Europe held the largest regional market share in 2023, driven by rising consumer demand for “free-from food” products, including gluten-free alternatives to everyday staples such as pasta and bread.
The growing popularity of ancient grains, wheat substitutes, and grain-free formulations is contributing to the strong adoption rate.
North America accounted for the second-largest market share due to increasing preference for allergen-free and clean-label bakery products. The region’s expanding millennial consumer base, coupled with the rising incidence of celiac disease and gluten sensitivities, continues to drive market demand for gluten-free bakery items.
Asia-Pacific is expected to register the fastest CAGR through 2035, driven by increasing awareness about gluten-free food options and growing adoption of processed bakery goods such as bread, biscuits, and pizza.
The introduction of regionally flavored gluten-free bakery items and cost-effective offerings is helping brands appeal to wider consumer groups across countries such as China and India.
Key Players
Major companies operating in the gluten-free bakery market include Kraft Heinz Company, Hain Celestial Group Inc., General Mills, Kellogg's Company, ConAgra Brands Inc., Hero AG, Barilla G.E.R Fratelli S.P.A, Quinoa Corporation, Raisio PLC, Dr Schär AG/SPA, Enjoy Life Foods, Farmo S.P.A., Freedom Foods Group Limited, Koninklijke Wessanen N.V, Big OZ, and Alara Wholefoods Ltd.
These companies are expanding product portfolios, introducing new gluten-free bakery offerings, and strengthening their global presence through partnerships and retail expansion.
Industry Developments
- In January 2022, MYBREAD Gluten Free Bakery introduced original flatbread pitas across select Walmart locations in the United States.
- In June 2021, Dawn Foods launched injected muffins and chocolate brownies made using gluten-free mixes and fillings.
Key Findings
- The gluten-free bakery market is projected to grow from USD 1.47 billion in 2024 to USD 2.49 billion by 2035, driven by rising health awareness and increased demand for gluten-free diets. This reflects a steady shift toward more conscious eating habits across global markets.
- Cookies and biscuits emerged as the dominant product segment due to changing snacking preferences and increasing demand for convenient, on-the-go gluten-free options. The trend toward healthier indulgence continues to support strong demand for this product category.
- Europe held the largest regional market share in 2023, supported by the region’s growing adoption of “free-from” foods and higher demand for ancient grain-based and grain-free bakery formulations.
- Store-based distribution channels generated the highest revenue, driven by strong supermarket and hypermarket penetration and extensive offline retail networks in key economies.
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