The market for gluten-free foods continues to grow faster than expected. Packaged Facts reports that by 2017, the size of the gluten-free market will reach close to $7 billion. As the market for these products increases, the overall quality of the products is also improving. Consumers are demanding products with taste, texture, nutrition and product quality equivalent to or better than their wheat-containing alternatives. Formulating gluten-free brings a number of challenges to manufacturers. Common issues in gluten-free bakery product development are reduced volume, lack of an even cell structure, and a dry, crumbly, grainy texture. Native flours/starches, modified cook-up and pre-gelatinized starches, and gums are some of the ingredients used in gluten-free bakery formulations. This webinar will focus on the approach to formulating gluten-free using specialty flours, clean label and modified starches. The webinar will also focus on methodical approaches to increase the speed of new product development.