This conference will provide the food manufacturing sector with a comprehensive review of how the technological challenges associated with gluten-free and allergen-free baking have been addressed to deliver products acceptable to the coeliac sector and beyond. The conference will focus on understanding the issues around developing allergen-free and gluten-free baked goods, with four technical sessions divided into the following themes:– The need for allergen-free and gluten-free products, allergen control and testing. – How specific ingredients can be used to replace the functional properties provided by gluten and common allergens such as soy, dairy and egg. – Current 'free-from' bakery research and innovation – Consumer demand and product supply