One of the frustrating things with Celiac Disease is how expensive ‘gluten-free’ versions of mainstream products are. $5 for a box of Italian gluten-free pasta, $7 for a bag of gluten-free bagels, $8 for a loaf of decent tasting gluten-free bread. It can quickly become quite a burden to a family or even an individual to live on a diet with gluten-free replacements. Well there is some good news at tax time, you may be eligible to deduct some of that extra expense on your taxes.

Suzanne on the NYC Celiac Meetup message board and Celiac.com were great sources in helping me to pull together this guide to tax deductions and the gluten-free diet.

If you refer to IRS ruling 02-19 & IRS medical pamphlet 502 & COMPLY with their REQUISITES you can include your gluten-free food, toiletries, cosmetics, even envelopes with gluten-free glue as part of a medical deduction.

A few things you need first:

• This will be part of your medical expenses deduction so you must have sufficient medical expenses (as a % of your earnings) to itemize your deductions.
• A doctor’s letter to substantiate your condition as DIAGNOSED Celiac Disease.
• Receipts.

What you can deduct:

• You can claim mileage expenses, and postage/shipping fees for special needs shopping.
• The price difference between regular and gluten-free products. If you were buying wheat pasta for .99 and now buy gluten free pasta for $5.00, you have to deduct the difference and that amount is used for the deduction. If you eat cereal, for example & regular corn flakes are $3.50 but gluten-free corn flakes are $5.49 for a box half the size, you have to figure the cost per ounce then calculate the difference.
• The full cost of some replacement items such as gluten-free flour and xanthan gum. Some items are not interchangeable i.e. rice flour is not a one-to-one replacement for wheat flour the way pasta or cereal is so the entire cost is deductible.
• Restaurant surcharges – any extra fees that restaurants charge for gluten-free bread or pasta can be completely deducted.

According to Celiac.com:

“After you file, your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US Refer them to the following Citations:

Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366″

I am not an account or a tax attorney so please read all of the pamphlets carefully to check for updates and be sure that you are following their guidelines correctly.  While it’s not super-convenient or easy, it has the potential to provide substantial savings each year.  And if you are already tracking your spending with one of the many tools now available for free online it may not even be that inconvenient.

While I’ve employed the “Non’tree” technique featured in this SFGate article and Saturday Night Live, I don’t want to leave a restaurant with hunger pangs just because appetizers weren’t enough to satiate my rather considerable appetite.

There are many affordable restaurants in NYC, but not so many with a variety of gluten-free options. So recently I was absolutely delighted to make the discovery of Knife + Fork in New York’s East Village. This cozy restaurant on East Fourth Street is heavy on ambiance and offers food on a level equal to the top fine dining establishments at a fraction of the price. They offer a “theater special” – $35 for three courses before 7pm or $45 for a SIX COURSE Chef’s tasting menu at any time. While the individual dishes are still pretty pricey – $17-18 for appetizers and $27-28 for a main course, the tasting menus are practically a steal.

I kept my natural gluttonous inclination in check and ordered the three courses rather than partaking in the full six-course menu.  I plan on making it back for the six courses soon.

The chef was able to adapt almost everything on the menu to be gluten-free if it wasn’t naturally.

The amuse bouche made with crème fraiche and butternut squash was the perfect way to start the meal.

The next dish to arrive at the table, scallops with crispy pancetta, white beans and an olive tapenade combined texture and rich flavors in an appetizer that wasn’t too heavy.

Our main was substantial and thoroughly satisfying – braised shortribs with greens, sweet potatoes, cauliflower puree and eggplant. My photo doesn’t do justice to the presentation.

You would think I would have a difficult time eating dessert after all of those dishes, but I did somehow manage to clean my plate of the warm chocolate fondant with ice cream. The sacrifices I make!

It’s difficult to pick my favorite course because each individual dish would have been a standout on its own – all in one meal — and it becomes almost an embarrassment of riches. The menu changes frequently, but you will surely find something to please your palate.

The Chef, Damien Brassel, is also hosting cooking classes on Sunday’s, according to a posting on Facebook “Private, hands-on Irish brunch cooking classes on Sundays at Knife + Fork for parties of 12-14 people. The restaurant will be reserved for the group, allowing guests to get in the kitchen and then sit-down to enjoy their creations. Recipes will be provided. Fee is $75 per person. For reservations, call 212.228.4885″ I emailed to find out if they could accommodate gluten-free cooking classes and the answer was ‘absolutely yes.’ Since I love cooking classes and the classes at ICE cost upwards of $95, this is yet another great alternative for me.

I feel so lucky to live in NYC sometimes and am particularly proud of my country today.  Happy Inauguration Day!

 Knife + Fork

Address: 108 East 4th Street, NY, NY

Phone: 212-228-4885