This conference will provide the food manufacturing sector with a comprehensive review of how the technological challenges associated with gluten-free baking have been addressed to deliver products acceptable to the coeliac sector and beyond. The conference will focus on understanding the issues surrounding the development of gluten-free baked goods, with four technical sessions divided into the following themes:– Setting the Scene  - The need for gluten free products, allergen control and legislation aspects – An ingredient-based approach to gluten-free. – How specific ingredients can be used to replace the functional properties provided by gluten – Current research in gluten-free technology – The gluten-free product manufacturing and supply chainA major feature will be the networking opportunities during refreshment breaks and lunches, but also during the conference dinner. This model has proved very successful in Campden BRI conferences for other food industry sectors such as bakery technology, thermal processing, microbiology and packaging.