Can someone please explain to me why and why the gluten-free flour at Migros is so much more expensive than the flour at Coop (Schär) or Landi, for example? You can even get the flour cheaper in health food stores! There may be a small price difference due to other raw materials (corn, potatoes, rice), but over six francs for a kilo of flour? Can someone please explain this to me? I would be very grateful!