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, a