If you’ve suffered the sticker shock of paying $8 for a loaf of gluten-free bread, let “Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap” (Da Capo, $19) show you how to cut your grocery bill while still eating delicious, gluten-free foods.

The author, food blogger Nicole Hunn, points out that gluten-free foods can cost up to 250 percent more than conventional foods. In her book, she gives loads of practical tips on using coupons, stretching foods and “piggybacking” meals so you always have extra ingredients from one dish to use in another recipe later in the week.

Particularly helpful is a list of websites for companies that make gluten-free products and offer coupons.

The book also contains 125 gluten-free recipes that follow the “eat-on-the-cheap” advice that Hunn doles out in other chapters.

Each recipe comes with a note on how much “Shoestring Savings” you’ll rack up if you make Hunn’s recipe rather than buying the food in the store. Her banana-blueberry muffins, for example, cost just 33 cents a muffin to make at home, but similar muffins bought in a grocery store go for $2 per muffin.