Why is Eating Gluten-Free So Expensive?

Gluten-free products can be extremely expensive. I would know and you probably do too. According to the National Library of Medicine, on average, gluten-free products are 242% more expensive than gluten-containing products. Why is this??? 

#1 Small market

Well, “normal” grain products that contain gluten are meant for a wider population, while the market for gluten-free products is small. Gluten-free foods are complex to make. They often take lots of time and require more ingredients which means a higher production cost. 

#2 Manufacturers 

Most manufacturers of gluten-free products have a separate preparation area which is more expensive for the company. Also, in order to meet the requirements for the FDA’s gluten-free labeling certification, they have to take extreme precautions to ensure their products are less than 20 ppm. Lastly, the cost of gaining the “certified gluten-free” label is costly, especially when using a third-party agency. 

#3 Shelf-life

 Gluten-free foods don’t have a long shelf life due to the lack of gluten protein, so they must be stored in freezers to preserve their freshness. Grocery stores upsell for the use of freezer space which makes it more expensive for GF manufacturers to sell their food. 

#4 Restaurant Upcharge

Have you ever noticed the “Gluten-free tax” when ordering out? Here’s an example to show you. 

Dennys: GF bun cost $2.00 more 

iHop: Buttermilk Pancakes: $8.95// GF Pancake: $10.25

According to Jenny Levine Finke, “​These upcharges come as a result of the higher costs associated with gluten-free specialty ingredients, training staff to handle food allergies, extra staff time required to make an item gluten-free safe, and the additional costs associated with purchasing and maintaining dedicated gluten-free equipment, such as a dedicated gluten-free pasta station, dedicated toaster oven, dedicated waffle iron, and a dedicated gluten-free fryer.” 

In other words, preparing gluten-free foods is complicated and expensive and requires full attention to ensure that it is not being cross-contaminated. Everything gluten-free needs to be entirely separate from the regular preparation area. Even a crumb (20 ppm) of gluten is enough to make someone very sick.

#5 They Can

People who are gluten-free have no choice but to follow a gluten-free diet. It is a necessity to buy gluten-free foods. Manufacturers know this and take advantage of it by setting high prices. Restaurants also know that most people who are gluten-free want to eat out so they can “fit in”. They also take advantage of people’s desperation to have a “normal” restaurant experience. Additionally, there is less competition so they can price their products more freely.