The North America Gluten-Free Bread Market is expected to witness market growth of 4.9% CAGR during the forecast period (2025-2032).
The US market dominated the North America Gluten-Free Bread Market by country in 2024, and is expected to continue to be a dominant market till 2032; thereby, achieving a market value of $267.6 million by 2032. The Canada market is expected to witness a CAGR of 6% during 2025-2032. Additionally, the Mexico market would register a CAGR of 5.9% during 2025-2032.
The gluten-free bread market has witnessed a significant rise in demand over the past decade, driven by an increasing number of individuals diagnosed with celiac disease, gluten sensitivities, and those choosing a gluten-free lifestyle for health or dietary reasons. Gluten, a protein found in wheat, barley, and rye, is a common ingredient in traditional bread, making the rise of gluten-free bread products essential for individuals with gluten intolerance. However, the market’s growth is not solely confined to health-related needs; consumer awareness around the benefits of gluten-free diets, along with innovations in food science, has accelerated its adoption across diverse demographics.
Gluten-free bread has applications across various sectors, including health and wellness, retail, foodservice, and e-commerce. Traditionally, the primary application of gluten-free bread catered to individuals with celiac disease and those suffering from non-celiac gluten sensitivity (NCGS). However, as consumer preferences shift toward healthier diets and lifestyle choices, gluten-free bread is consumed by those without specific medical conditions.
Mexico’s food processing industry is emerging as a strong driver of innovation and growth in the market. According to the United States Department of Agriculture, the sector contributed $39.4 billion to Mexico’s GDP in 2020 and recorded an average annual growth rate of 4.3%, making it one of the most dynamic industries in the country. This rapid growth has led to a diversification of processed food offerings, with an increasing number of companies venturing into functional and specialized product lines, including gluten-free bread. As urbanization and dietary awareness grow, Mexican consumers are becoming more health-conscious, driving demand for bread that aligns with gluten- and allergen-free lifestyles. Additionally, the rise of modern retail and e-commerce in Mexico supports the broader distribution of these niche products. Thus, Canada’s strong food exports, the U.S.’s rising celiac cases, and Mexico’s growing food processing sector are driving the market's growth.
The US market dominated the North America Gluten-Free Bread Market by country in 2024, and is expected to continue to be a dominant market till 2032; thereby, achieving a market value of $267.6 million by 2032. The Canada market is expected to witness a CAGR of 6% during 2025-2032. Additionally, the Mexico market would register a CAGR of 5.9% during 2025-2032.
The gluten-free bread market has witnessed a significant rise in demand over the past decade, driven by an increasing number of individuals diagnosed with celiac disease, gluten sensitivities, and those choosing a gluten-free lifestyle for health or dietary reasons. Gluten, a protein found in wheat, barley, and rye, is a common ingredient in traditional bread, making the rise of gluten-free bread products essential for individuals with gluten intolerance. However, the market’s growth is not solely confined to health-related needs; consumer awareness around the benefits of gluten-free diets, along with innovations in food science, has accelerated its adoption across diverse demographics.
Gluten-free bread has applications across various sectors, including health and wellness, retail, foodservice, and e-commerce. Traditionally, the primary application of gluten-free bread catered to individuals with celiac disease and those suffering from non-celiac gluten sensitivity (NCGS). However, as consumer preferences shift toward healthier diets and lifestyle choices, gluten-free bread is consumed by those without specific medical conditions.
Mexico’s food processing industry is emerging as a strong driver of innovation and growth in the market. According to the United States Department of Agriculture, the sector contributed $39.4 billion to Mexico’s GDP in 2020 and recorded an average annual growth rate of 4.3%, making it one of the most dynamic industries in the country. This rapid growth has led to a diversification of processed food offerings, with an increasing number of companies venturing into functional and specialized product lines, including gluten-free bread. As urbanization and dietary awareness grow, Mexican consumers are becoming more health-conscious, driving demand for bread that aligns with gluten- and allergen-free lifestyles. Additionally, the rise of modern retail and e-commerce in Mexico supports the broader distribution of these niche products. Thus, Canada’s strong food exports, the U.S.’s rising celiac cases, and Mexico’s growing food processing sector are driving the market's growth.
List of Key Companies Profiled
- Bob's Red Mill Natural Foods, Inc.
- The Hain Celestial Group, Inc.
- General Mills Inc.
- Kellogg Company
- Shipton Mill Ltd.
- Valeo SA
- The Kraft Heinz Company
- Europastry S.A.
- Schär AG / SPA
- Dawn Food Products, Inc.
Market Report Segmentation
By Distribution Channel
- Hypermarkets & Supermarkets
- Convenience stores
- Speciality stores
- Online
- Other Distribution Channel
By Country
- US
- Canada
- Mexico
- Rest of North America
Table of Contents
Chapter 1. Market Scope & Methodology
Chapter 2. Market at a Glance
Chapter 3. Market Overview
Chapter 4. North America Gluten-Free Bread Market by Distribution Channel
Chapter 5. North America Gluten-Free Bread Market by Country
Chapter 6. Company Profiles
Companies Mentioned
- Bob's Red Mill Natural Foods, Inc.
- The Hain Celestial Group, Inc.
- General Mills Inc.
- Kellogg Company
- Shipton Mill Ltd.
- Valeo SA
- The Kraft Heinz Company
- Europastry S.A.
- Dr. Schär AG / SPA
- Dawn Food Products, Inc.
Methodology
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