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  • Jefferson Adams

    Global Market for Gluten Free Flours Set to Take Off by 2027

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.

    The global market for gluten-free flours is set to soar by 2027. Photo: CC--InSapphoWeTrust
    Caption: The global market for gluten-free flours is set to soar by 2027. Photo: CC--InSapphoWeTrust

    Celiac.com 05/13/2017 - Currently, a gluten-free diet is the only treatment recommended for people with celiac disease, or other medical sensitivities to gluten, especially those who show symptoms of gluten intolerance, such as vomiting and chronic diarrhea.

    Those folks may be in for a pleasant surprise, as the global market for various types of gluten-free flours looks set to takeoff over the next few years, driven in part by gluten-free flours made from amaranth, corn, maize, coconut and/or beans, among others. Gluten-free flours offer a number of benefits, including very high protein, good texture, and, in many cases, higher nutritional value and fiber content, compared with other grains. Many gluten-free flours make an excellent thickener for soups and sauces, and a good addition to all purpose of baking flour.



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    Overall, the rapid growth of the global market for gluten-free flours is due, at least in part, to increasing popularity within the processed food industry, growing urbanization and an increase in demand by an aging population. Another major factor is a growing concern with health-related issues, such as obesity, diabetes, and weight management, among others.

    These, along with perceived generic health benefits are expected to drive a rapidly increasing demand for gluten-free flours in the coming years. However, lack of awareness in developing countries regarding the need and benefits of gluten free flours, along with the high cost of gluten free flours, as compared to wheat flours, may serve to dampen expected growth in the gluten-free flours market in near future.

    Driven partly by ready availability, demand for gluten-free flours will come mainly from the fast growing bakery sector, especially as products like gluten-free biscuits become more popular, spurring the use of gluten free flours ingredients such as bean flour, chia seeds, and nut flours along with binders such as guar gum, xanthan, and baking powder.

    Lastly, market analysts expect the commercial availability of pre-mixed gluten-free flour mixes to increase both supply and demand for gluten-free baked goods.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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