Impacts of Plant‐Derived Hydrocolloids on Technological Characteristics of Gluten‐Free Bakery Products: A Comprehensive Review

ABSTRACT The development of gluten‐free (GF) bakery items is a technological and nutritional challenge due to the absence of gluten, a significant structural protein in conventional bakery products. Plant‐derived hydrocolloids have appeared as functional additives capable of substituting for the role of gluten by enhancing dough rheology, water‐holding capacity, texture, and shelf life. This review comprehensively categorizes and evaluates major plant‐based hydrocolloids such as xanthan gum, guar gum, psyllium, flaxseed, chia, and locust bean gum. Their individual and collective effects on dough behavior, crumb texture, and sensory attributes are examined. Further, emerging patterns in hybrid hydrocolloid systems, clean‐label product development, and sustainable sources are discussed. Constraints such as cost, formulation complexity, and low consumer acceptance of certain gums are also taken into account. Comparative tables and case studies describe the functionality of each hydrocolloid, giving practical details on formulation strategies. Future research must be directed toward application‐specific optimization, safety regulations, and sensory acceptability to optimize the functionality of GF baked foods.