HOW TO BE GLUTEN FREE AND FRUGAL

To many of us who live with medically imposed or chosen dietary restrictions daily, it can sometime seem that once the label vegetarian or gluten-free is on a food, the price is destined to be 50% higher than the "regular" version. We can decide to do nothing but try to live with those prices, and many times, for convenience, that's what we do. 

But i've found that with a bit of organization (every other Sunday a cook-and-freeze day, throwing soup-worthy salad vegetables into the freezer twice a week, making breadcrumbs of stale bread or bread mistakes) and a commitment to making as much from scratch as I comfortably can, there's real money to be saved. Here are some tips:
order baking supplies in bulk online (Amazon, Barry Farm, Vitacost, IHerb)
when mainstream gluten free items are on sale (Chex, Betty Crocker), stock upmake your own biscuitsmake your own Dashew? energy bars (for 1/3 cost of store brands)
make your own Cranshews? make your own Prashews? 
make your own ice cream sandwiches
make your own waffles and use them for more than breakfastbe sure to brown bag lunch with this amazing hero sandwich (so cheap) 

make gluten free vegetarian Original Beastless Burger? (1/4 cost of similar store brands)

make your own gluten free vegetarian Southwest Beastless Burger?make your own gluten free vegetarian Jakarta Beastless Burger?make your own gluten free vegetarian Bombay Beastless Burger?make your own gluten free Italian breadmake your own gluten free whole grain Italian breadmake your own gluten free oatmeal cookiesmake a gluten free vegetarian Italian festa at home, rather than eating out make a gluten free vegetarian steaky mushroom dinner for Meatless Mondaysmake your own gluten free vegetarian dips and spreadsmake your own high protein vegetarian Phoney Bolognese? pasta sauce