This Sunday, May 19th, 2019, Elizabeth Fradin will be coming to Warren, Rhode Island to co-host at Hope & Main! Fradin is the owner of Beth Bakes, which creates artisanal crackers that are gluten, soy and nut-free, vegan AND non-GMO. For those of you who are already loyal customers, this is your chance to Meet Your Maker! Otherwise a chance to try something new and witness a cooking recipe demo! Hope & Main is a non-profit organization that provides up and coming food entrepreneurs a chance to grow. “This is a place where food producers, farmers, fishermen and other industry members can connect directly with consumers, engage the community and collaborate with peers” –Hope & Main. This weekend, individuals will get a chance to meet Fradin and try some of her scrumptious creations! Don’t miss out! Stop by for a taste!
Click here for information.
Celiac disease is an immune disease where the consumption of gluten causes damage to the small intestines. Because gluten is a protein found in wheat, barley and rye- core ingredients for a majority of foods, it if often difficult for those with Celiac disease to find convenient and acceptable foods. Elizabeth Fradin ran into this issue when her six-year-old daughter was diagnosed with Celiac disease. It was this event that caused Fradin to begin gluten-free cooking. Today, she owns and operates her own company Beth Bakes. Within her business she creates artisanal crackers that are hand crafted, gluten-free, vegan, nut-free, soy-free, non-GMO and made with nutritious whole grains! There a variety of flavors as well including, Crispy Classic, Pumpkin Seed Cumin and Currant Fennel.
Celiac Awareness Month is celebrated each May. It is supported by the National Foundation for Celiac Awareness and raises awareness while taking a moment to acknowledge those affected. Support the cause while enjoying a naturally healthy and scrumptious snack!
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Check out the link below for a video with Beth Bakes on
and her recipe for Gluten-Free Currant Fennel Crackers!
In The Kitchen with Beth Bakes
“Going Crackers for Beth Bakes”
I was introduced to the gluten-free diet when my daughter was diagnosed with Celiac Disease. Not as many store bought options back then and since I was an avid at-home baker I dove into gluten-free baking to provide her with the staples of a six year old’s social life. I’ve spent the last seventeen years experimenting with gluten-free baking (using friends and family as guinea pigs!) and developing recipes that are equal to, maybe better, than their gluten versions. I’ve also studied nutrition, whole grains, lower sugar content and have incorporated these things in to my own diet and baking.
Uncommon crackers that make everything taste better.