The gluten-free baking industry has matured significantly in 2026. Lab-grown wheat proteins that are safe for celiacs are now in clinical trials. AI-assisted recipe optimization has reduced development time by 60%. New fermentation techniques using sourdough cultures are making naturally gluten-free breads more accessible. Meanwhile, the market for gluten-free products has grown 18% year-over-year, driven by both medical necessity and lifestyle choice. We examine the most impactful trends and what they mean for home bakers.
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