The origins of Beth Bakes began nearly two decades ago when Elizabeth Fradin began baking gluten-free for her daughter who, at the age of six, was diagnosed with Celiac Disease.

“As the gluten-free baked goods marketplace has exploded with sweet products … savory crackers seemed an important offering.”

The ingredients for these crackers include wholegrain flours, flax seed meal, and spices that give them loads of flavor and a distinctive crunch. The flours are sourced from Bob’s Red Mill in Oregon. With a dedicated gluten-free milling and packaging facility Bob’s is the gold standard for gluten-free flours .

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