Trends influence, guide, and reflect social behaviours in every sector, from fashion and music to workouts and lifestyles. Food follows no exception. Free-from, gluten-free and low sugar bakery products are increasingly in demand, which means bakeries need to adapt.

Has the trendy sweet treat turned into a healthy baked good? Finsbury Food Group craft innovative, free-from baked goods that complement modern dietary trends and traditional taste buds.

 

The Rise of Free-From Baked Goods

The idea of “clean eating” has taken over in 2025. But what does that mean?

The influence of media and trends has elevated these health-conscious diets, marketing them as a transformative lifestyle chic.

  • More people follow gluten-free diets than are diagnosed with celiac disease, showing the trend of free-from foods stems from health, wellness and choice rather than allergy and necessity.

  • Low-sugar diets are more popular for weight loss than for blood sugar regulation, showing that what was once formulated for medical purposes is now used for modern lifestyles.

  • Similarly with plant-based diets, an increasing number of people follow a vegetarian or vegan diet due to environmental concerns, animal welfare or personal health reasons instead of allergies or medical advice.

In short, all gluten-free baked goods are free from gluten, but not all free-from baked goods are gluten-free — they may avoid other allergens or ingredients.

Younger generations are now more interested in nutritional eating, and each person has their own ideal diet that works for them. Free-from can mean anything, from cutting out animal products by preference or removing gluten to accommodate celiac disease. Supermarket shelves have to be wildly diverse to cater to everyone, which means purposeful baking and inventive solutions.

As a result of the free-from trend, bakeries produce gluten-free breads, vegan cupcakes and low-sugar pastries, dedicated to the free-from aisles. While trends are normally on a rapid cycle, free-from and gluten-free baked goods are here to stay. As recipes and industry knowledge develop, we will see them go from niche, unavailable, second-choice options to mainstream, top-selling products.

 

Bakeries Role in Modern Diets

Traditionally, bakeries produce high-sugar cakes, glutenous loaves and pastries filled with dairy. However, with modern dietary needs forming around the idea of what a product ‘does not’ include, bakeries need to adapt their offerings to remain on the shelves and in customers’ baskets.

New products require innovative thinking. Simply swapping out ingredients won’t satisfy the modern-day foodie.

At Finsbury Food Group, our family of sites unite to make a dynamic group of bakeries that bring unique craftsmanship, innovation, and expertise to our group. Innovation comes in the form of new recipes, cutting-edge technologies, speciality bakes and insightful industry contributions. Our tried and tested New Product Development (NPD) process allows us to analyse trends and continuously launch exciting bakery products.

You’ll see our known and loved products in the free-from aisle, not because we’ve been forced to stay on trend, but because our bakeries know and understand the customers’ tastes. Vegan, gluten-free, low-sugar; our free-from baked goods cater to everyone.

 

Gluten Free/Free From Baked Goods FAQ’s

What kind of baked goods are Free From?

You’ll commonly find free-from versions of:

  • Artisan breads (rustic loaves, boule)

  • Baguettes

  • Focaccia

  • Ciabatta

  • Sourdough rounds

  • Free-form pizza (hand-stretched)

  • Soda bread (round or oval loaves)

  • Rustic rye or multigrain loaves

  • Flatbreads (naan, pita variants baked free-form)

  • Fougasse (leaf-shaped French bread)

  • Quick breads (banana bread, zucchini bread, shaped in a loaf pan but sometimes free-formed)

  • Drop biscuits or scones (hand-shaped, not pressed into molds)

  • Pretzels (hand-twisted, not molded)

 

What’s the difference between gluten-free and Free From Baked Goods?

The difference between gluten-free and free-from baked goods comes down to scope:

  • Gluten-free specifically means the product does not contain gluten, which comes from wheat, barley, rye, and their derivatives. A gluten-free cake or bread focuses solely on avoiding gluten but may still contain other allergens like dairy, eggs, or nuts.

  • Free-from is a broader term used on packaging to indicate a product avoids one or more common allergens or ingredients, such as gluten, dairy, eggs, nuts, or soy. For example, a “free-from” bakery range could include items that are dairy-free, nut-free, or sugar-free, as well as gluten-free.

In short, all gluten-free baked goods are free from gluten, but not all free-from baked goods are gluten-free — they may avoid other allergens or ingredients.

 

A bakery with gluten-free options and free-from baked goods is a bakery ready to adapt. Contact us to learn more about responsible bakeries or browse our family of bakeries that bring innovation to the bakery industry.