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.<\/p>\n
“As the gluten-free baked goods marketplace has exploded with sweet products … savory crackers seemed an important offering.”<\/p><\/blockquote>\n
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\u2019s Red Mill in Oregon. With a dedicated gluten-free milling and packaging facility Bob\u2019s is the gold standard for gluten-free flours .<\/p>\n