Gluten-Free Tax Deduction Guide for Celiac and other Special Diets (2024)

FAQs

Gluten-Free Tax Deduction Guide for Celiac and other Special Diets? ›

List the prices of gluten-free foods compared to those of regular foods. The difference between those prices is tax-deductible. For example, if a pound of wheat flour costs $0.89 and a pound of rice flour costs $3.25, then you may deduct $2.36 for each pound of rice flour purchased.

If you or one of your dependents has celiac disease and you itemize your deductions, the extra costs due to gluten-free dietary restrictions may be taken as a medical expense. In addition, you can deduct the cost of attending medical education conferences.

You can only deduct the difference in cost between allergen-free foods and regular foods. If you have a dairy allergy, you can count the cost of buying soy milk versus cow's milk, but not the cost of buying juice instead of milk. You must keep detailed records.

You can claim relief for certain food products if you have a medical condition associated with specific dietary requirements. You must provide Revenue with a letter from your doctor stating the medical condition and specific dietary requirements.

Why a gluten free prescription? Once you have a medical diagnosis of coeliac disease, you are entitled to a range of gluten free foods on prescription including bread, rolls and flour mixes. The amount of products you are entitled to is based on units and will vary accordingly to your age and gender.

Avoid einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat, and hydrolyzed wheat protein. Stay away from emulsifiers, dextrin, mono- and di-glycerides, seasonings, and caramel colors because they can contain gluten.

If you were prescribed Ozempic for your diabetes, you can claim your expenses for the drug on your taxes as part of your medical expenses on your tax return if you itemize your deductions.

The label "gluten-free" is meant to protect people who have celiac disease. A "gluten-free" claim is considered neither a health claim or a nutrient content claim.

Can celiacs eat low gluten? ›

Patients with celiac disease should limit their daily gluten intake to no more than 10–50 mg. Most health authorities define gluten-free products as containing less than 20 parts per million gluten.

FDA set a gluten limit of less than 20 parts per million (ppm) for foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten.” This level is the lowest that can be reliably detected in foods using scientifically validated analytical methods.

Celiac disease can be serious. The disease can cause long-lasting digestive problems and keep your body from getting all the nutrients it needs. Celiac disease can also affect the body outside the small intestine. Celiac disease is different from gluten sensitivity link or wheat intolerance.

Only foods that contain 20 parts per million (ppm) or less can be labelled as 'gluten free'.

Celiac disease is hereditary, meaning that it runs in families. People with a first-degree relative with celiac disease (parent, child, sibling) have a 1 in 10 risk of developing celiac disease. Celiac disease can develop at any age after people start consuming gluten.

Individuals with celiac disease have different needs at different times in their life. Because of these special needs, celiac disease is considered a disability under the Americans with Disabilities Act.

Answer. No, foods do not have to be certified gluten free (GF) or made in a dedicated GF facility to be safe for people with celiac disease. We recommend that grains/starches/flours/cereals and oats are labeled GF as they have high risk for cross-contact with gluten-containing grains.

People with celiac disease who don't maintain a gluten-free diet also have a greater risk of developing several forms of cancer, including intestinal lymphoma and small bowel cancer. Eating a diet without gluten may seem daunting at first, but you don't have to manage it alone.