For gluten-free food, look to other cultures around the world | Letters

Kathryn Monk says nutritious, naturally gluten-free food is widespread in cuisines of Africa, Asia, the Middle East and South America

Your article on the rising cost of gluten-free foods highlights a genuine problem (Gluten-free basics ‘now a luxury’ as price of a small branded loaf nears £4, 30 May). However, I was struck by how narrowly the discussion was framed.

Much of the article focuses on the affordability and availability of gluten-free versions of bread, biscuits, breakfast cereals and other wheat-based products. Yet for much of the world’s population, diets have traditionally been based on rice, maize, millet, cassava, pulses and other naturally gluten-free staples.