Traditional laminated doughs, especially croissants, rely on gluten to provide structure for the light and flaky texture.  When oven-spring occurs, the gluten forms a web, which allows for the expansion of steam between the layers, providing flakiness.  When baking without gluten, the lack of gluten restricts the dough from expanding and creating a dense baked good.  A joint team from Drexel University’s Food Lab and Flakely (gluten-free bakery) created the first gluten-free laminated dough that has the flakiness of a traditional croissant, while accounting for its gluten-free properties.  This novel invention will change the way consumers perceive gluten-free baked goods and provide an inclusive dining experience for people with gluten allergies.