It's a tough time to be gluten-free.

While we watch the mortgage crisis unfold, gas prices climb and others bellyache over high grocery costs, we have to stomach another financial blow. Gluten-free food is often two or three times the cost of the wheat variety. Preparing gf meals requires more effort, more planning and often more traveling.

I suddenly felt this financial pinch last year. I have been working hard ever since to find ways to cut corners, yet still feed my picky eaters nutritious and delicious meals. Here is what I discovered:

1. Be aware of deals: Find the sales and use coupons. There's a clearance shelf at the back of most Kroger health sections. Other stores usually have clearance items for gluten-free items if you look. Check here for deals and coupons.

2. Keep it simple: Meat, potatoes and vegetables are gluten-free and cheap. Fresh fruit, Jell-O, raisins and tortilla chips are economical and simple snacks that are gluten-free.

3. Get used to cooking: You're going to have to spend lots of time in your kitchen to stay afloat in troubling economic times. Pick one day a week to bake and prepare a few standards. Baking from scratch can save tons. Pre-made baked goods can make quite a dent in your wallet.

4. Limit convenience items: We have a few convenience items I will spring for, such as Glutino breakfast bars and Ian's Fish Sticks. But, I have to suppress the urge to buy pre-made chicken nuggets and pizza. Pick a few that you can't live without, and go without the rest. There's nothing convenient about being broke.

5. Find a good store with all your favorites: Try to limit the number of trips you take by finding a store that has all your favorites. I go to a chain grocery store once a week, and to my favorite health food store once every two weeks. The less trips you take, the less gas you use.

6. Buy "regular" brands when you can: General Mills Rice Chex (make sure it's marked "gluten-free") cereal, Kroger french fries and Ballpark Franks are gluten free. Find out what you can buy in the "regular" aisles of the grocery store, and wait for sales to stock up.

7. Double up: Make a double recipe and freeze half. I freeze the second half in small plastic containers for one-serving standbys and convenient lunches.

8. Get some help: If you can get some financial relief, take it! Click here to find out more about flexible spending accounts for gluten-free food.

9. Don't be wasteful: Use the chicken remains to make broth, use the pretzel crumbs to coat your fish and don't let non-gluten-free glutens stick their hands into the gluten-free cookie jar!

10. Plan ahead: Buy in bulk when you can and plan meals ahead of time so nothing gets spoiled and wasted.

It's too bad the gluten-free eaters of America aren't being bailed out during these tough times, and grocery stores are not yet stocking shelves with affordable and easy-to-fix meals. In the meantime, stay on top of it and pat yourself on the back. Your efforts are making someone feel like a million bucks.