I recently conducted an online survey, asking gluten-free consumers whether breads, rolls, sweet goods and other baked products on the market today meet their expectations for taste, texture and nutritional quality. Respondents also provided feedback about the type of products they wished were on the market. It was amazing to see how many people answered the survey in such a short time, often providing very in-depth answers to the open-ended questions.
Positive and negative comments about specific companies and products were included. Although many survey participants indicated that the overall quality of gluten-free breads and baked products have improved dramatically over the years, most feel there is still lots of room for improvement. Here are some common themes: