Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Kathleen La Point
    Kathleen La Point

    Low Availability and Increased Cost of Gluten-Free Foods

    Reviewed and edited by a celiac disease expert.

    Celiac.com 12/06/2007 - Celiac is an autoimmune disease triggered by consumption of gluten in genetically predisposed people. The only treatment for celiac disease is a diet free of gluten, a group of proteins found in some grass-related grains such as wheat, rye, and barley. A healthy gluten-free diet is typically rich in unprocessed foods like fruits, vegetables, and meats; previous studies have established the high relative cost of such a diet. Researchers from the Celiac Disease Center at Columbia University sought to further understand the economic burden of a gluten-free diet by focusing on the gluten-free substitutes for naturally gluten-containing foods.

    Using data from the United States Department of Agriculture (USDA) about typical household food consumption, researchers assembled “market baskets” of regular and gluten-free foods. The availability and the difference in price between the 11 regular and gluten-free items in the market basket were compared according the type of store and the region in which the items were purchased.  Researchers surveyed local grocery stores, upscale grocery stores or regional chains, health food stores, and 4 online sites. Regions of the country were represented by New York City and Westchester County, Portland OR, Atlanta GA, Rapid City SD, and Chicago IL.

    The researchers found that health food stores and online sites had the largest selection of gluten-free foods, carrying 94% and 100% of the market basket items respectively, compared to availability of 41% in upscale markets and 36% in local grocery stores. Although local grocery stores generally carried the smallest selection of gluten-free foods, Portland’s stores were unique with a relatively high availability of 82%. However, when considering availability in all types of stores, gluten-free foods were most available in the New York area (i.e., 73%).

    In general, the price of the gluten-free foods was about 79% greater than their normal counterparts. gluten-free cereals were the exception with a small and statistically insignificant increase in cost compared to the non-gluten-free cereals. The internet appears to be the most expensive place to buy gluten-free foods, followed by health food stores and upscale markets. However, these differences were not statistically significant due to the small number of stores and internet sites surveyed. Interestingly, even though availability of gluten-free foods varied widely among the geographic locations, cost did not.

    The economic burden of a gluten-free diet has important implications for people with celiac disease. Compliance with a gluten-free diet is made more difficult by the low availability and relatively high cost of packaged gluten-free foods. Noncompliance with a gluten-free diet is associated with an increased mortality rate and worse quality of life.


    Lee, A., Ng, D., Zivin, J., and Green, H. (2007) Economic burden of a gluten-free diet. J. Hum. Nutr. Diet. 20, 423-430.


    User Feedback

    Recommended Comments

    Hey Patricia, I know where you are coming from--we too have a time buying the 'EXPENSIVE ' flours to make anything we use to like. I have posted a easy corn dog recipe and it goes a long way and isn't too expensive. Not sure what you would substitute for the buttermilk though (I hope you can find a substitute). They freeze well and last a long time in the freezer and we serve them with gluten free ketchup and mustard. I have an easy cheap recipe for gluten-free pizza crust if anyone would like...my son loves it.


    Good Luck to all and yes there will in time be an answer for cheaper ways to eat healthy and gluten-free.

    Share this comment

    Link to comment
    Share on other sites

    It doesn't matter if you cook fresh food everyday...the basic ingredients are still too expensive. I'm talking about flour, pasta, pancake mix, etc. The point is that we have no financial help at all and it's not easy to tell your child that he can't have pancakes for breakfast. I cook 3 meals every day! In other countries like Italy people with celiac disease have great support from the government--they get a set amount of money every month to buy basic food like bread, flour, pasta, cereal and some desserts. Hopefully soon something will be done!

    Share this comment

    Link to comment
    Share on other sites

    I've been on a gluten-free diet for over three years and agree with others about the higher cost of ingredients and the extra time needed to maintain a normal lifestyle.

    I make bread almost every week and tend to rely too much on quick gluten-free frozen entrees for dinner. I'd like to bake more and would sure like to have Belinda's (#13) recipe for gluten-free pizza crust.

    Share this comment

    Link to comment
    Share on other sites

    We have to get everyone in power (insurance, gov't) to consider our food as medicine, not just food. When we stay on our diets and are healthy, it saves money in the long run. It is like exercise, you have to do your best to find the time to grow vegetables, or bake, or price shop. We bought all of the on sale rice flour from our local store. It might help to form associations regionally to buy ingredients in bulk from the companies.

    Share this comment

    Link to comment
    Share on other sites

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Kathleen LaPoint is a biomedical writer with a B.S. in Molecular Biology and an M.S. in Bacteriology from the University of Wisconsin - Madison.

  • Create New...