For those suffering from celiac disease and gluten-intolerance, living a life that doesn’t involve gluten can be tough. Adopting a gluten-free diet can be exhausting, inconvenient and expensive too. While healthy gluten-free options are becoming more easily available and quicker to find, they are often still more expensive than regular products. In a National Institutes of Health study, researchers found that gluten-free versions of many food items were a shocking 242 percent costlier.

More recently, however, financial experts have said that you can do more than just avoid bread: you could actually save some bread, by being smarter about your taxes. Principal federal tax analyst Mark Luscombe claims that some of the additional expense of going gluten-free may be a legitimate tax write-off. All you need, according to him, is to have been diagnosed with a disease that is managed by gluten-free foods, and a valid certificate from your doctor. You will also have to keep meticulous records of your exact expenditure on gluten-free foods, and the difference you’re paying compared to regular products.

If you shop online, the cost of shipping can be written off as well. Additionally, if you buy products containing xanthan gum and sorghum flour, they qualify for a full tax deduction, since they don’t have gluten alternatives. Make sure you save all your receipts, mark price differences, and ensure that your medical expenses exceed 10 percent of gross adjusted income, or 7.5 percent for folks who exceed the age of 65.

Of course, it should be noted that people who merely think they are gluten-sensitive cannot avail of this tax write-off.

Head to our Food section for healthy recipes and the latest food trends.
Here are some more recipes and tips for a Gluten-Free Diet.

Read More:
Exploding Common Gluten-Free Myths: Part 1
Fast Five: Hidden Sources Of Gluten To Be Wary Of

Simona is a journalist who has worked with several leading publications in India over the last 17 years, writing on lifestyle topics and the arts, besides interviewing celebrities. She made the switch to public relations and headed the division as PR Manager at ITC Hotels’ flagship property, the ITC Grand Chola, but has since returned to her first love, journalism. Now she writes on food, which she is sincerely passionate about and wellness, which she finds fascinating and full of surprises. When she isn’t writing, she is busy playing the role of co-founder and communications director of The Bicycle Project, a six-year-old charity initiative that empowers tribal children in rural areas, while addressing the issue of urban waste.