According to the Canadian Celiac Association Celiac Disease or Gluten sensitivity is a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten that can prevent the body from absorbing important nutrients, such as protein, fat, carbohydrates, vitamins and minerals.

On an average, the disease affects one in 133 people in Canada.

For those who get diagnosed with Celiac Disease are supposed to get off a long list of food items as a majority of them contain gluten, which is a protein found in wheat and other grains.

After a lot of experimentation, gluten-free baking has gained a good pace over the years.

Although all the pre-packed food items are found to be gluten-free, yet they come at a reasonably high cost. To save the costs, naturally gluten-free options like fresh fruits and vegetables, brown rice, quinoa, millet, beans, nuts and seeds, fish, poultry and eggs, come as the best alternative.

Going directly to the farm and getting the milk is another good option. Homemade sauces, dips, cookies, cakes and bread are all budget friendly, if one gets the raw material himself.