Gluten-Free Bakery Market Set for Strong Growth to USD 4.57 Billion by 2032, Led by North America's Dominant Market Share | DataM Intelligence

The Global Gluten-Free Bakery Market reached USD 1.94 billion in 2024 and is projected to reach USD 4.57 billion by 2032, growing at a strong CAGR of 11.32% during 2025-2032.

Market growth is driven by rising cases of celiac disease and gluten intolerance, increasing consumer shift toward clean-label and allergen-free foods, and the expanding availability of gluten-free bakery products across retail channels. Additionally, advancements in gluten-free formulations and growing health-conscious consumer behavior are further accelerating market demand.

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United States: Key Industry Developments
✅ October 2025: General Mills expanded its gluten-free bakery portfolio with new organic bread and snack lines, targeting rising demand for allergen-free options amid health-conscious consumer trends.​

✅ May 2025: CSIR-CFTRI, in collaboration with U.S. partners, introduced innovative gluten-free flours and mixes to enhance taste and texture in bakery products.​

✅ January 2025: Sales of gluten-free snacks and rice crisps surged significantly, driven by peaking search volumes and improved product formulations for better consumer appeal.​

Asia Pacific / Japan: Key Industry Developments
✅ November 2025: The IFIA/HFE exhibition in Japan showcased cutting-edge gluten-free bakery innovations, including specialized madeleines, highlighting manufacturer focus on regional tastes.​

✅ May 2025: CSIR-CFTRI launched three new gluten-free bakery products, boosting the market's shift toward indulgent, allergen-free innovations across Asia Pacific.​

✅ January 2025: Trend reports identified gluten-free bakery as a major growth area in Asia Pacific, with government support for low-sodium, health-oriented formulations in South Korea.

Key Merges and Acquisitions(2025):
✅ General Mills acquires BellRing Brands, Inc. (Indirect Impact): In July 2025, General Mills announced the acquisition of BellRing Brands, Inc. (makers of Premier Protein and PowerBar) for approximately $4.5 billion. This move highlights major food corporations' strategic shift towards acquiring health-and-wellness-focused brands, including gluten-free options, to meet evolving consumer demand for specialized dietary products.

✅ Unilever acquires Dr. Squatch; PepsiCo acquires Poppi (Indirect Impact): Unilever and PepsiCo's 2025 acquisitions of health-conscious brands for $1.5 billion and $1.95 billion respectively showcase a broader market pivot towards functional foods and beverages. This trend strongly influences the gluten-free bakery market by increasing consumer awareness and demand for healthy, allergen-friendly baked goods.

✅ Tyson Foods invests in alternative protein technologies (Indirect Impact): While not a bakery company, Tyson Foods' significant investment in developing and acquiring alternative protein technologies throughout 2025 demonstrates a general food industry trend towards functional, specialized ingredients. This focus extends to the gluten-free bakery market, where manufacturers are increasingly using alternative flours and novel ingredients to improve product texture and nutritional value.

Market Segmentation Analysis:
-By Product Type: Bread Leads with Dominant Share
Bread holds the largest share at 40% as of 2025, serving as the foundational staple for gluten-free consumers seeking daily essentials like sandwiches and toast.​
Cookies & biscuits follow at 25%, popular for snacks due to their convenience and indulgent flavors mimicking traditional versions.​
Cakes & muffins claim 20%, driven by demand for celebratory and dessert options with improved texture from innovative formulations, while others (e.g., brownies, rolls) account for 15% through niche variety.​

-By Source: Rice Flour Powers Accessibility
Rice flour dominates with 35% share, valued for its neutral taste, affordability, and versatility in replicating wheat-based textures across breads and pastries.​
Corn flour secures 30%, prized for its binding properties and cost-effectiveness in mass-produced items like cookies.​
Other sources like millet and sorghum split the remaining 35%, gaining traction for nutrient-rich profiles appealing to health-focused buyers in premium segments.​

-By Distribution Channel: Supermarkets Drive Volume
Supermarkets/hypermarkets lead with 45% share, offering wide accessibility and mainstream visibility that boosts impulse buys for everyday gluten-free needs.​
Online channels hold 25%, surging via e-commerce convenience for specialty shoppers avoiding in-store shortages.​
Specialist stores take 15% for expert curation, convenience stores 10% for on-the-go grabs, and others 5% through varied retail.​

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Growth Drivers:
-Rising prevalence of celiac disease, gluten intolerance, and related health issues drives demand for specialized bakery alternatives.​

-Increasing consumer health consciousness and preference for nutritious, clean-label foods boosts adoption beyond medical needs.​

-Product innovations in taste, texture, and formulations make gluten-free options more appealing and competitive with traditional baked goods.​

-Expanded distribution through e-commerce, mainstream retail, and online platforms improves accessibility and market penetration.​

-Wellness trends emphasizing allergen-free, low-sugar, and fortified products attract a broader demographic of health-focused buyers.

Regional Insights:
-North America leads the gluten-free bakery market with the dominant share, driven by high consumer awareness of celiac disease, widespread availability in retail channels, and strong demand for health-focused products. This region benefits from advanced infrastructure and a mature market for specialty baked goods, positioning it ahead of others in current revenue contributions.​

-Europe follows as the second-largest market, supported by regulatory emphasis on food labeling and rising gluten intolerance cases, with Italy notably contributing significantly to regional growth. The market here reflects steady expansion through innovation in traditional bakery items adapted to gluten-free formulations.​

-Asia Pacific ranks third in market share but exhibits the fastest growth potential at a 12.19% CAGR through 2030, fueled by urbanization, increasing disposable incomes, and health consciousness in countries like India, China, Japan, and South Korea. Enhanced retail and e-commerce infrastructure further accelerates adoption in this emerging region.​

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Key Players:
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. | Udi's Gluten Free Foods, LLC

Key Highlights (Top 5 Key Players) for Gluten-Free Bakery Market:
-General Mills, Inc. reported approximately USD 18.4 billion in total sales in its latest fiscal year, with significant investments in expanding its gluten-free bakery product range including breads and mixes.​

-Dr. Schär AG / SPA leads as a prominent player in gluten-free bakery products like breads and pastries, focusing on high-quality formulations amid the market's growth to USD 1.94 billion in 2024.​

-The Hain Celestial Group, Inc. leverages its diverse portfolio for gluten-free bakery options under natural and organic brands, contributing to the sector's expansion driven by health-conscious demand.​

-Boulder Brands, Inc. (now part of Udi's Gluten Free Foods, LLC) specializes in gluten-free baked goods such as muffins and bagels, supporting market growth projected at 11.32% CAGR through 2032.​

-Katz Gluten Free, Inc. offers premium gluten-free bakery items like cakes and cookies, aligning with rising consumer awareness of gluten intolerance in a market valued at USD 1.64 billion in 2021.​

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