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GeorgeX5, I'm not sure to which recipes you're referring.
Are they in the first book, Protein Power, or in some other book(s)?
I know that some of Fran McCullough's "Low Carb Cookbook" recipes use Wasa RyCrisp, which is a type of thin, crispy cracker sometimes called rye toast--but I don't recall Jaret Toast being used in any of the recipes. If you could point me to some specific use, I might be able to tell you what the recipe intended.
Finally thought I'd pop in to see if you ever got an answer.
We do have Finn Crisp in Michigan stores.
My new favorite crunch is any of the Mary's Gone Crackers, made from brown rice, flax seed and sesame seed. They're somewhere around 1ecc each and make a great dipping cracker as well as having a satisfying crunch. They're free of all kinds of things, including gluten. Several different flavors.
I currently get them at a local health food store.