Crackers are one thing I have no desire to make on my own, there are enough Wheat-Free and Gluten-Free items to cook and bake, and I honestly don’t see how anyone could do better. Below you’ll find the nutritional information and ingredient lists, in text and photo, as well as a link and a picture of the box.
Looking back over the last decade of my life, it’s obvious I have always had a problem with Wheat and Gluten. No one wants to live a life Wheat-Free or Gluten-Free if there is no benefit, but for many there is a huge health benefit to removing those items from your diet.
My mother was finally diagnosed with Celiac Disease in 1991, after years of testing and severe sickness. At the time there were very few foods available off-the-shelf and you couldn’t risk going out to eat a restaurant. As a result, I spent hours cooking and baking to make sure my mother had a delicious gluten-free version of whatever the rest of the family was having. We made everything from bagels to pizza, French bread to English muffins, pies, cookies, cakes… all gluten-free and if I didn’t admit it, no one would know.
I’m convinced I’ve always had a problem with Wheat and Gluten. Despite the fact I tested negative for Celiac Disease several times, I still have so many of the symptoms. The primary tests, anti-tissue transglutaminase antibodies (tTGA) or anti-endomysium antibodies (EMA), are not able to identify all the proteins in gluten.