Modernising gluten-free bread: functional fortification strategies and the pivotal role of sourdough in quality enhancement

Abstract The bread manufacturing sector has achieved notable advancements in the fortification of bread with diverse supplements that exhibit functional properties aimed at various enhancements. Notably, the improvement of gluten-free (GF) bread attributes, particularly regarding sensory characteristics, nutritional value, and health benefits, has been facilitated through the inclusion of supplements derived from food materials and food waste. The demand for GF bread has become an important necessity due to the rising incidence of celiac disease and an increasing consumer inclination towards health-oriented diets. Nevertheless, GF breads frequently experience challenges related to subpar nutritional profiles, textural deficiencies, and diminished sensory appeal when compared to their gluten-containing equivalents. This review highlights the latest (2019–2025) developments in GF bread production, mainly focused on fortification strategies utilising functional supplements such as hydrocolloids, plant proteins, bioactive compounds, as well sourdough applications. The feasibility of these outcomes in the development of a hopeful strategy regarding the production of GF breads will be highlighted taking into account realistic scenarios in terms of commercialisation as well as documented nutritional and sensorial upgrades.