Mary’s Gone Crackers ready for a close up: all filled with whole grain brown rice, seeds, quinoa and sea salt. They are indeed Baked Whole Grains & Seeds.
Four of the 15 flavors of the snappy, nutritious, delicious Mary’s Gone Crackers
In a stone ground product, nothing is added to the organically grown kernel of ground wheat when it made into shore wheat flour. Here nothing is added, not even wheat to the ground seeds. But here Mary’s Gone Crackers start with a base of whole grain brown rice and quinoa, pumpkin seeds, sunflower seeds, poppy seeds, sea salt and brown flax seeds. For the classic SUPER SEED, for example, poppy seeds, seaweed, black pepper and herbs are added. They pair perfectly with any sharp cheesed cheese because they complement the texture and flavor.
Mary’s Gone Crackers ready for a close up: all filled with whole grain brown rice, seeds, quinoa and sea salt. They complement any kind of hard or medium cheese.
Mary’s Gone Crackers Lemon Dill adds dill weed, a hint of garlic, lemon oil and herbs. It pairs beautifully with vegetable soups, here asparagus (below)
Mary’s own story: I was a practicing psychotherapist, helping others to manifest their truest selves so they could live full, happy lives. But it took a chiropractor to help me realize mine. When I was 43, my chiropractor figured out I had celiac disease. It causes an inflammatory response when ingesting gluten, a protein found in wheat (and all its cousins), barley, rye and most oats. No wonder I had felt so bad for so long! Armed with this knowledge, I set to reclaiming my vitality and my life.
Added to the classic base, Mary’s Gone Crackers Super Seed Rosemary includes rosemary, garlic powder and herbs. The crackers add just the right touch to salads, here one of red oak lettuce, dried Cherries, gorgonzola and hazelnuts from Melissa’s Produce
“After cutting out all gluten, I was happier and more energetic than I had ever felt. To make my dietary transition easier, I began baking gluten-free goodies so I’d never feel deprived. (I’d always loved baking!) They had to be organic and gluten free. But if they didn’t taste indulgent, that was a deal-breaker. So I hit the kitchen and began baking crackers for myself – at first. Neighbors liked them. Friends did, too. Then many others who weren’t gluten intolerant (count this writer in!). Along the way, I realized my crackers also fed people’s hunger for something authentic and truthful in this processed and fortified world. I decided it was important to share what I had to offer and founded Mary’s Gone Crackers. We are happy she did. Ideas can be found on the boxes and on the website:
Mary’s Gone Cracker boxes provide a wealth of information and ideas
Mary’s Gone Crackers star on any fruit and cheese board, such as Shelia Doloukani’s Cheese to Board here.
Mary’s Gone Crackers star on any fruit and cheese board, such as Shelia Doloukani’s Cheese to Board here.
Flavor development changed with as the company evolved. Mary developed the Original, Herb, Black Pepper from the Legacy line flavors, tending “to lean into her Jewish heritage in flavor development.” The newer Super Seed flavors and RTC lines came from Alex and Diane, R&D directors.
Mary’s Gone Crackers boxes are packed with information about the founder and the ingredients
Mary’s Gone Crackers are”Conscious Eating” movements advocates, and support various organizations that ensure the safety of both food and water, federal regulations for healthy school lunches, organic farming practices, and more. The company’s “Taking Action” is on the website.
Mary’s Gone Crackers REAL THIN CRACKERS in Onion flavor for those who like most of a subtle bread-like cracker
Mary’s Stone Ground Crackers boxes have ideas for serving, and they can star on any fruit and cheese board, such as Shelia Doloukani’s Cheese to Board here.
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 