Alternative Flours Winning Big as Gluten-Free Market Grows

Everyone knows the gluten-free market is growing fast. According to Packaged Facts, sales are predicted to reach $5.5 billion by the year 2015.

But surprisingly enough, it isn't only those with gluten intolerance or dietary sensitivities that are opting for gluten-free foods. And because of the growing popularity attached to gluten-free flours, substitutes like rice flour, soy flour, chickpea flour, and almond flour are all smart upgrades for anyone's product line.

These gluten-free flours make it possible to cater to a new and growing demographic looking to avoid standard wheat products.

Of course, these less common flours tend to be more expensive. This will, of course, change the way that food-based businesses manage their bottom line. Fortunately, according to Packaged Facts the higher prices on gluten-free flours are commonly absorbed by the market, where consumers are used to paying more for specialty foods.

It's also important to remember that gluten-free flours don't react the same way that standard flours do, and require a reformulation of popular recipes. Additions like xanthan gum are sometimes required. In other cases a mix of flours, say potato flour and rice flour, produce better results.

Still, for businesses looking to capitalize on this growing market it is well worth the effort to design and manufacture tasty, gluten-free products. Those who need or want to go gluten-free are often searching for products that offer the taste and texture of their standard favorites, if not something similar.