Why have gluten-free flours become popular?

Gluten-free flours have gained significant popularity in the 21st century primarily due to an increased awareness of digestive disorders and food allergies among consumers and the restaurant industry.1

Gluten—a mixture of water-insoluble proteins found in wheat and other cereal grains—is essential for traditional baking because it forms an elastic network that traps gas, allowing dough to rise. However, for individuals with conditions such as celiac disease, the consumption of gluten triggers adverse health reactions. As a result, the demand for alternative, gluten-free flours has grown as a necessary and health-conscious response to these sensitivities.21