Mary’s Gone Crackers – Everything

This flavorful Super Seed cracker brings the garlic, the onion, the poppy seed, the quinoa, the pumpkin seed, the sunflower seed, the flax seed… seed what we mean? It’s loaded, yet light. When nothing else will do, try Everything.

• Manufactured in our own dedicated gluten-free, dairy-free, nut-free (except coconuts) facility. Made in the USA.
• Organic
• Gluten-free
• Non-GMO
• Vegan
• Whole Grain
• Kosher
• Made With Love
• Wheat-free
• Dairy-free
• Peanut/Nut-free

When Mary Waldner was 43, her chiropractor figured out that she had celiac disease. So she immediately cut out all gluten and soon found herself blessed with a whole new outlook on life. She was happier, healthier, more energetic, and inspired to combine her lifelong passion for baking with her need for good, gluten-free foods.

Mary experimented with pretzels, pancakes and many other recipes for gluten-free alternatives, way before “gluten-free” was a pop trend. But her favorite was a crunchy, salty, whole grain cracker that she concocted from brown rice, quinoa, flax and sesame seeds.

“I love the crisp texture of these crackers – the snap – and all the flavors of the seeds, the notes of nuts, and the earthy flavors of grains,” she said. “I took them everywhere with me, and pretty soon, people started getting curious. When they tried a bite, they didn’t care that they were gluten-free, they just loved the taste and the crunch. So on New Year’s Day 1999, I told my husband that we have to start manufacturing them.”

It took them five years to get their business off the ground, but today, Mary’s Gone Crackers can be found in major grocery chains all across the country and is the No. 1 selling brand of gluten-free crackers. The company uses local suppliers whenever possible, such as rice that is grown on an organic family farm just 50 miles from their manufacturing facility. The company also takes an assertive stand against GMOs.

“I’m very glad to see so many people going gluten-free,” Mary said. “But my real hope is that this increased awareness will take us on a deeper exploration to discover the real problems and real dangers in our food – factory farming, GMOs, highly refined and processed ingredients, pesticides, synthetic fertilizers and all the other poisons in our food and water. Saying goodbye to gluten is just the first step in a deeper awakening and remember how we’re supposed to be eating.”