無麩質玉米米脆餅 120g

Crunchy without being rock-hard, these crispbreads hold up nicely under a thick layer of mashed avocado without crumbling everywhere. The corn and rice combo gives a subtle sweetness that works just as well with peanut butter as it does with cheese, and they’ve stayed fresh in my pantry for weeks.

These are my go-to for a quick lunch when I'm working from home, and the thin, sturdy crunch handles a thick layer of smashed avocado without falling apart. The two-grain blend gives them a slightly nutty taste that's way better than plain rice cakes.

The rice and corn combo holds up beautifully under a thick layer of cream cheese, which is my go-to breakfast now. They don't crumble apart like other brittle ones I've tried, and staying gluten-free without sacrificing that sturdy bite is a win.