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High Fiber gluten-free Crackers?


Haleigh

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Haleigh Rookie

Hello:

Can anyone suggest a high fiber gluten-free cracker. Most that I have seen, seem to be of no nutritional value, and only empty calories.

Thank you in advance,

Haleigh


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RiceGuy Collaborator

I'd think the ones by Mary's Gone Crackers should be fairly respectable for nutrient value. The ones I tried where yummy too.

tarnalberry Community Regular

I make flax crackers. Lots o' fiber, protein, and good fat in those! :)

Karen B. Explorer
Hello:

Can anyone suggest a high fiber gluten-free cracker. Most that I have seen, seem to be of no nutritional value, and only empty calories.

Thank you in advance,

Haleigh

We were discussing these the other day. 5 grams of fiber per serving...

Cinnamon Crackers- kosher-parve

Light crispy crunch! A deliciously sweet and crunchy way to snack that will WOW you with every light and crispy crunch!

Open Original Shared Link

Haleigh Rookie

Thank you everyone!

hathor Contributor
We were discussing these the other day. 5 grams of fiber per serving...

Cinnamon Crackers- kosher-parve

Light crispy crunch! A deliciously sweet and crunchy way to snack that will WOW you with every light and crispy crunch!

Open Original Shared Link

Have you tried their Seattle Crackers? I'm intrigued by these two because I can't have yeast either -- and I've found it really hard to find tasty crackers without that (much less high fiber).

Karen B. Explorer
Have you tried their Seattle Crackers? I'm intrigued by these two because I can't have yeast either -- and I've found it really hard to find tasty crackers without that (much less high fiber).

I haven't tried either yet, it's on my wish list for the next mail order. But in the discussion, the cinnamon crackers had two comments (IIRC) one said it was pretty good and the other said it was like corn tortillas with cinnamon & sugar. But I was impressed with the fiber and calorie info.


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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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