<<Disclaimer: Verify this information before applying it to your situation.>> Hol*Grain Brown Rice Crackers have been a staple in our household. All it is is brown rice, pressed into thin sheets, sliced and baked. They look dull, but taste great. Also, they don't take away from the taste of cheese or whatever you put on them. I even use them with dips and salsas. Non-celiac friends take to them after they try them, too. However, over the past year, I noticed that Hol-Grain [Parco] was having difficulty with packaging and quality control. Then I saw that Conrad Rice Mill, Inc. [Konrico-mfr of excellent specialty rices, e.g., Pecan Rice, from Louisiana] took over the company. I spoke with the president, Mike Davis, who said that the were completely replacing the equipment, which produced inconsistent results. The packaging already is much improved, e.g., crackers are crisp and rarely broken. He also assured me that, although the production lines also are used for whole wheat thins, they are completely cleaned between jobs and heated to 700 degrees F., which carbonizes [turns to ash] any organic material that might remain. I look forward to upcoming reformulations [better control over moisture content to avoid crunchy grains] and the results of their plant renovation. You can call 800-551-3245 for more information on these crackers [plain or lightly salted] and other specialty rice products. I see it in some supermarkets and health food stores, although supplies are erratic [something else they're going to fix]. They love their rice in Louisiana!