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The gluten-free biscuits market size was valued at USD 1.73 billion in 2024 and is projected to grow from USD 1.84 billion by 2025 to USD 3.16 billion in 2033, exhibiting a CAGR of 6.7% during the forecast period (2025-2033).
The gluten-free biscuits market is driven by rising awareness of celiac disease, increasing preference for allergen-free diets, and expanding demand for healthier snacking options. This growth is further fueled by the mainstreaming of gluten-free diets among individuals with gluten intolerance or celiac disease and health-conscious consumers seeking digestive comfort, cleaner ingredients, and lower-inflammation foods.
Additionally, factors like improved taste profiles, advances in grain-alternative flours (such as almond, sorghum, and millet), and enhanced packaging for shelf stability have made gluten-free biscuits more appealing than ever. Moreover, increasing investments by multinational bakery brands in reformulation and innovation and rising popularity across kids’ snacks, vegan diets, and fitness-friendly food formats continue to expand the category’s demographic reach.
The gluten-free biscuits market is experiencing an increasing consumer shift toward clean-label and allergen-free snack options. Shoppers gravitate toward products free from synthetic preservatives, emulsifiers, and artificial sweeteners, prioritising ingredient transparency and minimal processing. This movement is driven by health-conscious behaviours, including anti-inflammatory and plant-based dietary habits, especially among millennials, parents, and individuals with sensitivities.
Consumers increasingly view gluten-free products as "better-for-you" options rather than mere dietary replacements, and brands embracing natural, whole-food ingredients and allergen-sensitive innovation are successfully elevating their competitive positioning.
The global rise in diagnosed celiac disease and gluten sensitivity cases continues to drive demand for gluten-free biscuits. Increased medical testing accuracy, healthcare outreach, and growing public health literacy encourage more individuals to adopt gluten-free diets as a medical necessity and a proactive wellness strategy.
In response, manufacturers are diversifying their product offerings with fortified gluten-free biscuits enriched with calcium, fibre, and iron, appealing to those with gluten-related disorders and children, the elderly, and health-aware consumers.
A significant challenge in the gluten-free biscuits market is the elevated cost of production. Premium flours such as almond, coconut, quinoa, and rice are more expensive than wheat and require custom blending to replicate the structure and texture normally provided by gluten. Additionally, manufacturers must maintain separate production lines and adhere to strict safety protocols to ensure zero cross-contamination, increasing capital and operational costs.
Furthermore, taste optimisation is another critical constraint. Unless improved through advanced food technologies or moisture-binding agents, gluten-free biscuits often lack the desired softness or may exhibit dry or gritty textures. These issues pose barriers to price-sensitive markets and can deter repeat purchases. Without cost-effective solutions and flavour parity with conventional biscuits, manufacturers face scaling and market competitiveness limitations, particularly in developing economies with heightened price elasticity.
A major opportunity lies in the expanding gluten-free biscuits market across emerging economies, driven by rapid urbanisation, a growing health-conscious middle class, and increasing dietary diversification. As consumers in countries like India, Brazil, South Africa, and Vietnam adopt more wellness-oriented lifestyles, the demand for gluten-free snacks is moving beyond niche health stores into mainstream retail and e-commerce platforms. Governments and food safety bodies in these regions are playing a proactive role in shaping consumer behaviour.
This movement is paving the way for local startups and international brands to introduce affordable, fortified gluten-free biscuits tailored to regional tastes and nutritional needs. As awareness spreads and infrastructure improves, emerging markets are set to become high-growth zones for gluten-free biscuit innovation and consumption.
The gluten-free biscuits market is segmented based on product type, source, distribution channel, and end user.
Rolled gluten-free biscuits account for significant global consumption due to their versatile application, soft crumb texture, and compatibility with alternative flours like almond, oat, and rice. They are particularly favoured in Western countries, especially in North America and Europe, where they are consumed as part of breakfast meals or afternoon snacks. The structured dough allows better incorporation of inclusions such as seeds, raisins, or low-glycemic sweeteners. Additionally, brands leverage rolled formats to offer high-fibre, protein-rich variants for diabetic and weight-conscious consumers. Their familiarity and reformulation flexibility continue to support their strong performance in retail bakery aisles.
Rice flour is the most widely used base ingredient in gluten-free biscuit manufacturing, owing to its affordability, global availability, and neutral taste profile. It enables a consistent, mild flavour and adaptable texture, making it suitable for sweet and savoury applications. Rice flour also offers favourable binding and baking characteristics compared to other non-gluten flours, reducing the need for complex starch blends. Its hypoallergenic nature supports its use in child-safe and elderly-friendly biscuit products. As a result, rice flour-based biscuits dominate in price-sensitive markets and form the backbone of mainstream gluten-free offerings across the U.S., India, and Southeast Asia.
Supermarkets and hypermarkets remain the dominant distribution channel for gluten-free biscuits due to their expansive shelf space, growing free-from sections, and ability to host in-store promotions or samplings. These retail formats appeal to label-conscious and convenience-seeking consumers who prefer immediate product comparison. Major chains like Walmart, Tesco, and Carrefour have broadened their gluten-free bakery range, often carrying international and local brands. With rising foot traffic and demand for healthy snacking, these stores are increasing visibility for allergen-free foods. Their scale also enables competitive pricing, essential for attracting middle-income shoppers to developed and emerging markets.
Fitness-focused consumers represent a fast-growing end-user segment in the gluten-free biscuits market. This group includes athletes, gym-goers, and wellness enthusiasts who seek nutrient-dense, high-protein, and low-carb snack options. Gluten-free biscuits made with almond, chickpea, or quinoa flour often cater to these preferences, offering added fibre, plant protein, and lower glycemic loads. Additionally, demand is growing for keto-friendly and paleo-compliant biscuits that align with specialised dietary protocols. Marketing campaigns frequently target this demographic through fitness influencers and nutrition coaches, reinforcing the perception of gluten-free biscuits as part of a balanced, clean-eating lifestyle.
| By Product Type | By Source | By Distribution Channel | By End-User |
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Asia-Pacific leads the global gluten-free biscuits market due to growing health awareness, rising disposable income, and increased diagnosis of gluten sensitivity. In countries like India, China, Japan, and Australia, demand is accelerating for gluten-free biscuit formats that cater to snacking, school lunches, and digestive wellness. In India, manufacturers are incorporating millet flour, rice flour, and tapioca starch to create gluten-free biscuits aligned with Ayurvedic and digestive preferences. Japan and South Korea are seeing a shift toward portion-controlled, individually wrapped biscuits, popular among aging consumers. The region benefits from growing e-commerce platforms such as BigBasket, Lazada, and Rakuten, helping brands reach gluten-intolerant and health-conscious consumers beyond metro areas.
North America is among the fastest-growing markets for gluten-free biscuits, led by the U.S. and Canada. In the U.S., over 30% of gluten-free packaged snack sales in 2024 were attributed to biscuits and cookies. Consumer demand for crispy, grain-free, and nutrient-fortified biscuits is surging. Popular ingredients include almond flour, cassava, and chia seeds. Retailers like Whole Foods, Walmart, and Target dedicate aisle space to brands like Simple Mills, Glutino, and Partake, which offer options for children, diabetics, and athletes. Innovation in taste and texture has been a major focus, with brands investing in R&D to improve product quality without additives. Online retail, particularly via Amazon and brand D2C websites, supports recurring purchases of family-size gluten-free biscuit packs.
Europe remains a mature but steadily growing market for gluten-free biscuits, driven by strong regulatory oversight and consumer preference for clean-label baked snacks. Countries like Germany, Italy, France, and the UK have long-established gluten-free labelling norms under EFSA, allowing consistent consumer trust in biscuit offerings. Italian brands such as Schar dominate the EU biscuit category with widely distributed products tailored for celiacs. Gluten-free biscuit demand in Europe is supported by hospital recommendations, school snack reform policies, and senior health initiatives. Products using buckwheat, maize, and chestnut flour are growing in popularity. Regional consumers also favour eco-packaging and non-GMO certification, particularly in Nordic countries and Germany.
| North America | Europe | APAC | Middle East and Africa | LATAM |
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The gluten‑free biscuits market features dynamic competition among traditional food brands expanding portfolios and nimble startups innovating rapidly. Major players emphasise R&D in taste and texture, while emerging brands differentiate with allergen-free, clean-label formulations and direct‑to‑consumer strategies like subscription services and tailored offerings.
Dr. Schär AG: Dr. Schär is a global leader in gluten‑free bakery, expanding through capacity investments and product variety, notably in biscuits and snacks.
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