Another gluten-free find: Orgran Crispibread

I've slathered almond butter on Rice Thins for a few years now, and I recommend them as a gluten-free alternative to "standard" crackers.  But I also like the combination of grains found in Orgran Multigrain Crispibread with Quinoa.  It's the only one of Orgran's crispibreads that's made with brown rice instead of white rice, and also contains wholegrain sorghum, which, I suspect, is what helps keep it from being too bland.

Both Rice Thins and Crispibread with Quinoa have a major advantage over Absolutely Gluten Free flatbreads--they're made with no sweeteners of any kind.  It took me a while to figure out, but I finally realized that the reason why I find the Absolutely flatbreads so yummy that I could eat half a box at a time if I didn't force myself to stop is that they contain just enough honey to be "addictive."  I now reserve them for Shabbat (Sabbath), Yom Tov (holidays), and Pesach--the "Original" flavor is kasher l'Pesach/kosher for Passover, whereas Rice Thins and Crispibreads are not.

Speaking of Pesach . . .