The Globe and Mail: Canadians with celiac disease want Ottawa to help lower grocery prices

In the two decades Andy Carnovale has lived with celiac disease, gluten-free pastas, breads and baked goods have become less crumbly, less dry and more flavourful. But they haven’t become any cheaper.  Natalie Riediger, an associate professor at the University of Manitoba, researches food equity. She said gluten-free food is more expensive because of the type of flour used.

For the full interview, please visit The Globe and Mail.