Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products

•Panorama of sensory and consumer research of gluten-free bakery and pasta products.•Consumer opinions from projective techniques, situational tasks, and social media.•Traditional and novel sensory methods are applied to gluten-free products.•Combined affective and analytical allow a better GF product characterization.•Up-to-date instrumental and sensory studies of commercial GF products are needed.