Gluten Free Biscuits Market Size, Share, Trends, Growth & Forecast 2034

Gluten Free Biscuits Industry Perspective:

The global gluten free biscuits market size was worth approximately USD 484.6 million in 2024 and is projected to grow to around USD 1,016.60 million by 2034, with a compound annual growth rate (CAGR) of roughly 8.58% between 2025 and 2034.

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Key Insights:

• As per the analysis shared by our research analyst, the global gluten free biscuits market is estimated to grow annually at a CAGR of around 8.58% over the forecast period (2025-2034).
• In terms of revenue, the global gluten free biscuits market size was valued at approximately USD 484.6 million in 2024 and is projected to reach USD 1,016.60 million by 2034.
• The gluten free biscuits market is projected to grow significantly due to the increasing prevalence of celiac disease and rising consumer awareness about gluten-related health conditions.
• Based on product type, the sweet biscuits segment is expected to lead the gluten free biscuits market, while the cookies segment is anticipated to experience significant growth.
• Based on technology, the rice flour based segment is expected to lead the gluten free biscuits market, while the almond flour-based segment is anticipated to witness notable growth.
• Based on application, the retail sales segment is the dominating segment, while the food service segment is projected to witness sizeable revenue over the forecast period.
• Based on end-user, the health-conscious consumers segment is expected to lead the market compared to the children segment.
• Based on region, North America is projected to dominate the global gluten free biscuits market during the estimated period, followed by Europe.

Gluten Free Biscuits Market: Overview

Gluten-free biscuits are specially crafted baked products made without wheat, barley, or rye, using safe alternative flours to provide a suitable option for individuals with gluten intolerance, sensitivity, or celiac disease. They offer the same enjoyable taste, aroma, and satisfying crunch as traditional biscuits while ensuring safety and comfort for those following a gluten-free lifestyle. These biscuits are often made with rice flour, almond flour, tapioca starch, and xanthan gum to match the texture of traditional ones. Companies are improving recipes and ensuring proper labeling and certification for trust and quality. They make it possible for people with dietary limits to enjoy snacks just like anyone else. Gluten-free biscuits are common in regular stores, showing how popular and inclusive they have become. Their growing demand highlights a shift toward healthier and more mindful eating habits.

The increasing diagnosis rates of celiac disease and growing health consciousness among consumers are expected to drive growth in the gluten free biscuits market throughout the forecast period.

Gluten Free Biscuits Market Dynamics

Growth Drivers

Rising prevalence of celiac disease and gluten sensitivity conditions

The gluten free biscuits market is growing steadily as more people around the world are being diagnosed with celiac disease, gluten sensitivity, and wheat allergies. Improved testing methods and better awareness among doctors are helping uncover many hidden cases in both children and adults. People living with these conditions must completely avoid gluten to prevent digestive discomfort, nutrient loss, and long-term intestinal damage. As understanding of autoimmune disorders increases, more individuals are choosing to get tested when they notice unexplained symptoms.

Modern genetic and blood tests have made identifying these conditions much quicker and more accurate than before. Doctors are also screening people with higher risk factors, allowing early diagnosis and timely dietary changes. Support groups and health organizations play an important role in helping newly diagnosed individuals make safe food choices and adjust to a gluten-free lifestyle.

How are changing consumer preferences and health trends driving the gluten free biscuits market growth?

The global gluten free biscuits market is expanding as more health-conscious consumers willingly adopt gluten-free diets, believing they bring overall wellness benefits beyond managing celiac disease. Many people associate gluten-free eating with better weight control, smoother digestion, and higher energy levels, even without a medical reason. Fitness enthusiasts and athletes often try gluten-free diets, hoping to boost performance and reduce inflammation. Parents are increasingly choosing gluten-free snacks for their children, believing they help improve focus and support better behavior.

Social media influencers and wellness bloggers continue to popularize gluten-free living, turning it into a desirable lifestyle choice. The clean eating movement, which values natural ingredients and minimal processing, aligns closely with gluten-free food products. Nutrition experts and popular diet books that promote anti-inflammatory lifestyles often recommend limiting or removing gluten from daily meals. Celebrity stories and public endorsements further strengthen interest and acceptance among mainstream consumers.

Restraints

How are taste and texture challenges creating restraints for the gluten free biscuits market?

A major challenge for the gluten free biscuits industry lies in matching the taste, texture, and overall feel of traditional wheat-based biscuits that consumers are familiar with. Gluten provides structure, elasticity, and chewiness to baked goods, making it challenging to replicate these qualities using alternative flours and binding agents. Many people still find gluten-free biscuits too crumbly, dry, or less enjoyable compared to regular ones.

Some alternative flours also bring a slightly bitter or gritty taste, which can affect product appeal and reduce repeat purchases. Getting the right color, crispness, and visual appeal without wheat flour requires careful formulation and skilled baking methods. Maintaining freshness is another difficulty, as gluten-free biscuits tend to lose softness and become stale faster. Balancing good nutrition while keeping an appealing flavor and texture demands thoughtful ingredient selection and technical expertise. Negative experiences with early gluten-free products have left lasting doubts in some buyers’ minds.

Opportunities

How are expanding retail distribution and mainstream acceptance creating new opportunities for the gluten free biscuits market?

The gluten free biscuits industry is growing fast as major retailers place these products in regular snack aisles instead of special health sections. This makes them easier to find for all shoppers, not just those following gluten-free diets. Supermarkets are giving more shelf space to gluten-free options as demand rises. Online stores and direct delivery services help people access these products even in places without local stores.

Restaurants, cafes, and hotels are adding gluten-free biscuits to cater to diverse dietary needs. Airlines and catering companies are stocking gluten-free snacks to provide safe options for passengers with food allergies or restrictions. Schools and colleges are offering gluten-free biscuits in cafeterias to support students who must follow strict diets. Offices and vending services are including gluten-free snacks as part of employee wellness programs. Gift basket makers and specialty retailers are curating gluten-free selections for festive seasons and celebrations.

Challenges

Higher production costs and price premium barriers

The gluten free biscuits industry faces considerable challenges related to expensive specialty ingredients, dedicated production facilities, and certification requirements that increase manufacturing costs significantly. Alternative flours, including almond, coconut, and specialty rice varieties, cost substantially more than conventional wheat flour. Binding agents and texture improvers needed for proper biscuit structure add formulation expenses.

Manufacturers must maintain separate production lines or thoroughly clean equipment between gluten and gluten-free production runs to prevent cross-contamination. Third-party certification programs charge fees for testing and verification that products meet gluten-free standards. Smaller production volumes compared to mainstream biscuits result in less favorable economies of scale. Specialized packaging with clear allergen labeling and gluten-free claims increases material costs. Quality control testing for gluten content adds expenses throughout the production process.

Gluten Free Biscuits Market : Report Scope

Gluten Free Biscuits Market: Segmentation

The global gluten free biscuits market is segmented based on product type, technology, application, end-user, and region.

Based on product type, the global gluten free biscuits industry is classified into sweet biscuits, savory biscuits, cookies, crackers, digestive biscuits, and others. Sweet biscuits lead the market due to their widespread consumer appeal, versatility for different eating occasions, and successful flavor innovations that closely replicate traditional favorites.

Based on technology, the industry is segregated into rice flour-based, almond flour-based, coconut flour-based, oat flour-based, multi-grain blends, and others. Rice flour-based products lead the market due to their neutral flavor profile, reliable texture performance, and cost-effectiveness compared to more expensive alternative flours.

Based on application, the global gluten free biscuits market is divided into direct consumption, bakery products, food service, retail sales, gift packaging, and institutional catering. Retail sales are expected to lead the market during the forecast period, driven by widespread grocery distribution, consumer preference for home consumption, and the introduction of new products across multiple brands.

Based on end user, the global market is segmented into celiac disease patients, health-conscious consumers, fitness enthusiasts, diabetic individuals, children, and the general population. Health-conscious consumers hold the largest market share due to their voluntary adoption of gluten-free diets, willingness to pay premium prices, and frequent product trial behavior.

Gluten Free Biscuits Market: Regional Analysis

What factors are contributing to North America's dominance in the global gluten free biscuits market?

Europe is seeing steady growth in the gluten free biscuits market as countries implement clear labeling standards and healthcare systems improve diagnosis and management of celiac disease. Nations across the European Union are harmonizing regulations for gluten-free claims, creating consistent consumer protection and market access for manufacturers. The region's strong tradition of biscuit consumption creates natural demand for gluten-free alternatives that maintain cultural eating patterns.

European consumers demonstrate high-quality expectations, preferring products with clean ingredient lists and minimal additives. Diverse culinary traditions across countries require manufacturers to develop region-specific flavors and formats. Growing organic food movements intersect with gluten-free trends, creating premium market segments.

Government health initiatives promoting dietary diversity and allergen awareness are increasing mainstream familiarity with gluten-free options. Cooperative food retail structures and local bakeries are embracing gluten-free products to serve community needs. Research institutions are partnering with food technology companies to improve gluten-free formulations and baking techniques. The expansion of international food retailers is introducing successful products from other markets and raising consumer expectations. Strong emphasis on sustainable agriculture and local ingredient sourcing is influencing gluten-free product development. Emerging collaborations between celiac disease associations and food manufacturers are improving product quality and consumer education efforts.

Europe is experiencing steady growth.

Europe is experiencing consistent growth in the gluten free biscuits market as countries adopt clear labeling standards and healthcare systems improve in diagnosing and managing celiac disease. Member nations across the European Union are working together to harmonize regulations for gluten-free labeling, ensuring strong consumer protection and smoother market access for manufacturers. The region’s deep-rooted biscuit culture naturally drives demand for gluten-free alternatives that preserve familiar tastes and traditions.

European consumers are known for their high expectations, favoring products made with simple, natural ingredients and minimal additives. Because of the region’s culinary diversity, producers are developing unique, region-specific flavors and formats that appeal to local tastes. The rise of organic food trends overlaps with the gluten-free movement, creating premium product segments that attract health-conscious buyers.

Government programs promoting dietary awareness and allergen education are also helping more people understand gluten-free options. Cooperative retail systems and local bakeries are introducing gluten-free biscuits to better serve their communities. Research institutions and food technology companies are collaborating to refine gluten-free recipes, improve baking performance, and enhance texture and flavor. International retailers are also bringing in successful gluten-free products from abroad, raising both quality standards and consumer expectations. With an emphasis on sustainable agriculture and locally sourced ingredients, manufacturers are focusing on creating environmentally responsible gluten-free products.

Recent Market Developments:

• In March 2025, Schär expanded its gluten-free biscuit portfolio with a new line of protein-enriched cookies targeting fitness enthusiasts and health-conscious consumers.
• In February 2025, Australia’s Arnott's Group launched a new “Gluten Free Cookies & Cream” biscuit variety nationwide, targeting gluten-free consumers and signaling their ongoing commitment to the segment.
• In May 2025, UK free-from snack brand Crave unveiled a new vegan wafer biscuit described as the first gluten-free and vegan wafer in the UK, placing it into the sweet biscuit portfolio.

Gluten Free Biscuits Market: Competitive Analysis

The leading players in the global gluten free biscuits market are:

• Dr. Schär AG/SPA
• Enjoy Life Foods (Mondelez International)
• Kinnikinnick Foods Inc.
• Pamela's Products
• Glutino (Boulder Brands)
• Canyon Bakehouse
• Udi's Healthy Foods LLC
• Hain Celestial Group
• Bob's Red Mill Natural Foods
• Simple Mills
• King Arthur Baking Company
• Partake Foods
• Cybele's Free-to-Eat
• Glutabye
• Schar USA Inc.

The global gluten free biscuits market is segmented as follows:

By Product Type

• Sweet Biscuits
• Savory Biscuits
• Cookies
• Crackers
• Digestive Biscuits
• Others

By Technology

• Rice Flour Based
• Almond Flour-Based
• Coconut Flour-Based
• Oat Flour Based
• Multi-Grain Blends
• Others

By Application

• Direct Consumption
• Bakery Products
• Food Service
• Retail Sales
• Gift Packaging
• Institutional Catering

By End User

• Celiac Disease Patients
• Health-Conscious Consumers
• Fitness Enthusiasts
• Diabetic Individuals
• Children
• General Population

By Region

• North America
  • The U.S.
  • Canada
• Europe
  • France 
  • The UK
  • Spain
  • Germany
  • Italy
  • Rest of Europe
• Asia Pacific
  • China
  • Japan
  • India
  • South Korea
  • Southeast Asia
  • Rest of Asia Pacific
• Latin America
  • Brazil
  • Mexico
  • Rest of Latin America
• Middle East & Africa
  • GCC
  • South Africa
  • Rest of Middle East & Africa