Global functional flour market is expected to grow at 7.0% Compound Annual Growth Rate (CAGR) over 2021 to 2027. Functional flour is the hydro-thermally treated flours. They are also known as HT flours. The flours are made of various types of grains such as rice, wheat, maize which contain less gluten than the conventional wheat flours. These functional flours are treated to enhance the nutrient quality which plays a prominent role in adding benefits to health. Functional flours are used as active components in the production of high-quality food that is also healthier than regular meals. Consumers today are less interested in mid-market items. These customers are exhibiting a trend in which they are reducing their spending on basic goods and instead experimenting with new premium products on the functional flour market. This development in functional flour has been most noticeable in baking goods containing such flours. Women are the primary drivers of this surge in premium food purchases. Another factor for premium foods’ popularity is internet selling, which offers substantial discounts. For critical nutrients, consumers all across the world are attempting to incorporate a combination of grains, cereals, and lentils into their daily diets. Furthermore, rising gluten allergies are fueling demand for non-wheat flour. Functional flours, such as soy flour, rye flour, and oat flour, are in high demand as a result of this. Functional flours are modified wheat or non-traditional flours that promise to promote health and provide additional health advantages beyond those provided by flour’s nutrients. Flours supplemented with vitamins, herbs, and even nutraceuticals are examples of functional flour.