Tag: Specialty baking

According to Coeliac UK, most cakes are not gluten-free because they are made with wheat flour, which contains gluten. Gluten is the protein that provides structure and texture to baked goods, so a standard cake is not suitable for those with celiac disease or gluten intolerance.

The gluten-free baked goods market is projected to grow to over $7 billion by 2026, signaling a major increase in accessible options. This guide explores what baked products are gluten-free and how to identify safe, delicious options for any dietary need.

Low-protein diets are crucial for managing certain genetic disorders, such as Phenylketonuria (PKU), and managing chronic kidney disease. This raises the important question: **is there a low protein bread** designed for these specific medical and nutritional needs?