無麩質玉米米脆餅 120g

I've been topping these with mashed avocado and a pinch of salt all week and they hold up way better than regular rice cakes. The corn adds a slightly sweeter flavor than plain rice crispbread, which I didn't expect to like this much.

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.