Since the days when rice flour and tapioca were the go-to gluten-free substitutes for wheat flour and other gluten-containing grains, gluten-free formulations have come a long way. However, consumers' expectations for gluten-free product development are becoming increasingly complex. This means that gluten-free product formulators and marketers must recognise that consumers care about more than just gluten; they care about nutrition, flavour, and the assurance that the product is gluten-free.
