Introduction to Gluten-Free and Eggless Baking In recent years, gluten-free and eggless baking has gained significant traction among various consumer demographics, catering to individuals with dietary restrictions, allergies, or those seeking healthier alternatives. Gluten, a protein found predominantly in wheat, barley, and rye, can cause adverse reactions in people diagnosed with celiac disease or gluten sensitivity. As awareness around gluten-related disorders continues to rise, the demand for gluten-free options in the baking sector has expanded, …