The Big Slice Tag
Gluten is what makes bread look good, taste good, and hold its shape. But in my world removing gluten from bread leaves me with a case of "less is more," where my wallet ends up taking the hit.
As a binding protein, gluten’s absence in bread requires substitutes like tapioca, maize starch, and various thickeners to hold everything together. The real challenge isn’t the bread itself, but what glues it. Because these substitutes are harder to source, their scarcity drives up costs for both producers and consumers.
Trust me, I’m reminded of this every time I see the dreaded “+ $2” charge for a gluten-free turkey sandwich.
At first, I thought it would be manageable, especially since I’m used to adding extras to my sandwich anyway. But a $9.50 sandwich can quickly soar to $15, which isn’t exactly liveable on a twenty-something budget.
After all, sandwiches are practically a food group. They’re convenient, versatile, and a go-to meal option for many of us. So it feels unfair to compromise on something so essential. But I get it: premium ingredients come with premium prices, and allergies are expensive. My lifestyle often means paying twice as much for half the size because I stray from the norm.
My real struggle initially wasn’t just with the cost… It was realizing the root cause of my bread woes.
Here’s a secret that likely won’t surprise you: most wheat in the U.S. is conventionally produced, which means it can contain funky herbicides like glyphosate that disrupt our gut microbiome(U.S Right to Know, 2016).
Gut microbiome health is wealth. It helps us break down food and plays a crucial role in digestion, immune function, and reducing disease risk.
When the gut microbiome is out of balance, it can lead to inflammation and an overactive immune response, setting the stage for autoimmune issues. And thanks to the unfortunate pairing of a disrupted gut and a bad case of bronchitis, celiac disease settled in like the uninvited guest who never leaves.
So believe me when I say that it was harder to swallow the cost of my first GF sandwich than the actual bite.
Sometimes, I share my sob story at the deli counter, and occasionally it works. When it doesn’t, I get it— it’s enough of a win just to find a place that offers gluten-free bread.
But let’s be honest: the options are pretty subpar. As someone who values quality, it’s disappointing to find one gluten-free bread option— or sometimes, none at all. I can’t believe there was a time when I could pick between sourdough and ciabatta, or choose between an everything bagel and cinnamon raisin. I never thought that “you get what you get and you don’t get upset” would apply to my life beyond second grade.
But instead of focusing on the lack of options, I’ve started appreciating the positives. Chief among them? Homemade gluten-free bread.
When I was studying abroad in Florence— yes, I know what you’re thinking: “Why in the world would someone with celiac disease voluntarily live in Italy?”— being gluten-free was easier for me than hailing a taxi. That’s because the food was mostly homemade.
The food scene beyond the U.S. is unparalleled; there is not as much jumping through hoops for effective food production. It’s clean and made with TLC. Back in the U.S., where I was paying double for half, in Florence I was living a celiac’s dream- enjoying bread without spending all my dough.
It makes me wonder: if today’s digital age lets kids learn to contour before they can write in cursive, surely we can learn to make bread that respects allergies.
TikTok, in particular, has become a hub for education and innovation. I’m constantly discovering creators sharing the best flours for making gluten-free bread, places to get the most bang for my buck, and whether the $15 GF BLT is worth it.
So, while I’ve had more than my fair share of sandwiches eaten with a fork and knife because they ended up as salad with broken bread chunks, I know the effort to find satisfying options pays off.
With a little persistence, I’m able to enjoy bread without sacrificing too much. It’s all about prioritizing my health and taste buds— and one day, I’m hopeful you and I will share a baguette that’s big, delicious, and, of course, gluten-free.