A growing number of consumers are adopting a gluten-free diet across Asia Pacific. This rise is evident in the expanding spaces on supermarket shelves devoted to gluten-free foods, as well as the prevalence of such offerings on menus.


A key challenge for bakers is that gluten plays a major role in elasticity and extensibility in breadmaking. Gluten-free bread and baked goods need to be as attractive in taste and texture as their traditional counterparts. Fortunately, with years of experience, Lesaffre has designed solutions for gluten-free baked goods to produce close results.


Learn about our sensory analysis which helps customers improve their gluten-free recipes using novel texturisers, improvers and natural flavour enhancers, as well as mixers for special applications.

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