The North America gluten free bakery mixes market is likely to register lucrative growth owing to the increasing health consciousness and rising awareness of celiac disease. Gluten is known to be a family of proteins which is usually found in grains, such as barley, rye, wheat, and spelt. The product generally is helpful in foods for maintaining their shape.

The two key proteins found in gluten are gliadin and glutenin. Among these, gliadin is primarily responsible for most of the harmful health effects of gluten. When gluten-free flour mixes with water, the gluten proteins create a sticky network of bonds having a glue-like consistency. This further makes the dough elastic, giving bread its ability to rise at the time of baking. The product also provides a chewy texture to the food, often satisfying the taste buds.

Demand for gluten-free bakery products is increasing substantially owing to the rising prevalence of gluten-intolerance and celiac disease. The presence of gluten causes inflammation in small intestines with people suffering from celiac disease. A gluten-free diet is needed for the treatment of celiac disease for helping in controlling the signs and symptoms as well as for preventing any complications from celiac disease.

Gluten free flours that are commercially available are usually made with several mixtures and these mixtures might differ broadly from brand to brand. They may comprise of tapioca flour, potato starch, buckwheat flour or garbanzo flour, sorghum flour, sorghum flour, teff flour, rice flour among many others. Additionally, xanthan gum which is known to be a binder is often added to gluten flour mixes for giving elasticity, thereby making it easy and convenient to use. It is further noted that as the base ingredients for gluten free flour may differ, numerous brands may produce various diverse results in baked goods, further giving the recipe a whole new taste and texture.

Today, various gluten free bakery mixes are available in the market and online channels. Citing an instance, on 10th March 2020, Purely Elizabeth, the pioneer of ancient grains, reportedly launched three new pancake mixes comprising of paleo and grain-free version along with one featuring a grass-fed collagen. All the products are in fact gluten-free mixes and vegan making it a preferred choice among consumers.

North America gluten free bakery mixes market is bifurcated in terms of product, application, distribution channel, and regional landscape.

In terms of distribution channel, the overall North America gluten free bakery mixes market is classified into online retail, hypermarkets/supermarkets, convenience stores, and grocery stores. Grocery stores segment is expected to grow owing to close proximity to households and customer friendly nature of local grocery owners.