The gluten‑free products market has evolved dramatically over the past decade, shifting from niche specialty stores into mainstream grocery aisles and online shops. Once driven primarily by medical necessity—celiac disease and non‑celiac gluten sensitivity—the demand is now also fueled by health‑aware consumers who believe gluten‑free diets may support digestion, reduce inflammation, or simply align with a “clean eating” philosophy. This broader adoption is pushing manufacturers to innovate, improving texture, flavour and variety of gluten‑free baked goods, snacks, pasta, dairy alternatives, and other product types.

According to recent projections, the global Gluten Free Products Market is expected to grow substantially in coming years. Reports estimate that in 2024 the market was valued around USD 7.7‑8.0 billion, with forecasts pointing toward USD 11‑14 billion by 2029‑2030. It’s growing at a compound annual growth rate (CAGR) of roughly 8‑10% depending on region and product type. Key growth drivers include rising diagnoses of gluten‑related disorders, increasing consumer awareness of dietary impacts on health, and greater availability of gluten‑free options via supermarkets, hypermarkets and e‑commerce platforms. Clean‑label ingredients, improved gluten‑free flours (for example from pseudo‑cereals like quinoa, buckwheat, or rice), and flavour/texture enhancements are helping overcome past consumer complaints around taste and