EP55: Gluten Free Pt. 1 Why it Matters

BAKED in Science

The interest in gluten free products (https://bakerpedia.com/processes/gluten-free/) is not slowing down and has established itself as a lasting trend. Usually, when discussed in the baking industry, the conversation focuses on replacing gluten in formulas and R&D solutions. However, sometimes it’s helpful to take a step back and hear stories from the customers buying gluten-free products. At the peak of the trend in 2015, 8% of people followed the gluten-free diet and 64% of US consumers indicated they considered it to be very healthy. Motives for purchasing gluten free products can run from trying something new, to dietary restrictions, to serious health issues. In this episode, BAKED in Science host Mark Floerke is joined by Coral Bajas, who knows the importance of having quality and delicious gluten-free products available. Seven years ago, Coral’s young daughter began experiencing serious health issues, leading doctors to believe she had cancer. However, the diagnosis came back as celiac disease, an autoimmune disease triggered by eating anything with even the smallest traces of gluten. Living a Gluten-free Life As Coral started navigating the gluten free world, and was later diagnosed with celiac disease herself, she began to gather resources and knowledge. Now, she offers helpful resources and courses to the gluten free community through her website: http://glutenfreewithcoral.com/ Coral and Mark discuss the many different angles to this trend, such as: - The impact of celiac’s disease - Understanding gluten free certification - Navigating the gluten free market as a consumer - Gluten’s role in baking - Food that makes people happy Make sure to catch part two of our Gluten Free series, where Mark dives into the R&D side of product development of gluten free baked goods. Coming soon!