- Gluten free flour is derived from naturally gluten-free grains and plant sources such as corn, rice, coconut, and legumes, and is used in a wide range of food applications including bakery, snacks, sauces, and ready-to-eat meals. These flours provide alternatives for individuals with gluten sensitivity and those adopting gluten-free diets for lifestyle or health reasons
- The market is experiencing robust growth driven by increasing consumer preference for functional, nutrient-rich ingredients and the rising availability of gluten free products across mainstream retail and e-commerce platforms
- North America dominated the gluten free flour market with a share of 35.6% in 2024, due to rising health awareness, increasing prevalence of gluten intolerance, and the mainstreaming of gluten-free diets
- Asia-Pacific is expected to be the fastest growing region in the gluten free flour market with a share of during the forecast period due to rising disposable incomes, increased health consciousness, and growing western dietary influence
- Cereals segment dominated the market with a market share of 67.8% in 2024, due to the broad usage of cereal-based flours such as corn, rice, and maize in traditional and packaged gluten-free products. These flours offer favorable taste and texture profiles, making them ideal substitutes for wheat in bakery and processed food applications. Their consistent performance and cost-effectiveness have led to widespread industrial usage
