The demand for gluten free products has risen significantly over recent years, and one of the main drivers of that demand is gluten free bread. Coeliac disease has been underdiagnosed in the past, and indeed only 36% of people with the condition are thought to be diagnosed, but with improvements in the identification and diagnosis of the disease, we are seeing greater numbers of people diagnosed. This means that there is a larger number of people searching for gluten free foods, and one of the basic staple ingredients in most people’s lives is bread.
A rising market
There has already been a rise in the sales of gluten free bread in recent years and this looks set to continue over the coming decade. The market for gluten free bread looks like it will account for $733 million global sale value in 2024, and it is forecast to reach $1,74 billion by the end of 2034 based on current trends. The compound annual growth rate (CAGR) over the next ten years is set to be 9%. There are a few reasons why this is the case, from better diagnosis of coeliac disease, greater awareness of the effects of gluten intolerance, and a rise in independent bakeries and big brand names willing to try new things in the gluten free market.
Innovation in baking
There have been significant improvements in the quality of gluten free bread over the years. It was a challenge at first to maintain a high quality bread that had great texture, was full of flavour and had nutritional value. Although gluten free bread remains more expensive than the equivalent mainstream bread that contains gluten, you do now get more value for money than in the early days of mainstream gluten free bakeries and gluten free bread.
Blossoming of artisanal bakeries
Independent bakeries are flourishing in the UK too, and this has led to a greater number of places that are making fresh, innovative gluten free bread options. It is only natural that the greater the number of bakeries around, the higher the standard will be as competition demands innovation and consistency if quality. With a population that is more open to gluten free bread if the quality is as good as it has become in recent times, and greater numbers of people are looking for gluten free bread due to higher diagnosis rates, it makes sense that the quality on offer would improve.
Gluten free bread on prescription
Away from the bakeries, you may also qualify for a gluten free prescription, which would allow you access to gluten free fresh bread, bread rolls, and longer life bread, making it much easier to make a sandwich for lunch or as a snack without worrying about whether or not the loaf of bread in the house is gluten free.
The rise in the number of people being diagnosed with coeliac disease combined with an increase in independent, artisanal bakeries and a desire from big brand names to invest in gluten free foods in recent years in the UK, has meant that there has never been a better time for gluten free bread. Being ‘free from’ doesn’t mean that your bread should be free from flavour, just because you can’t eat anything with gluten in it.
