Reactions really depend on so many things... it takes a while to get to know yourself... and then yourself changes the rules and you have to start over.

Anyway, rice cracker reactions could be to the oil that they were cooked in.

Anything that uses canola oil will make my son react. Anything that used peanut oil will make another member of my extended family have an enormous sneezing reaction about 10 minutes after eating them.

And for the first year, we couldn't seem to do any cooked oil at all. I guess our guts had to heal first. Now we can have them but make sure they are limited to once per week. So, even now, if I fed my son the crackers every day for 5 days, I can almost guarantee he would be ill at the end of the week... but I could say the same for potato chips that I know are not contaminated... which makes me think that 'over-indulgence' is a problem when it comes to cooked oil... rather than contaminated rice. But also, it may be a two part issue with the cooked oil and contaminated rice flour.

I don't have a rice cracker recipe yet... but I will try for one and post it once I'm reasonably successful.

As for the cookies... it may depend upon the time of day that you consume them.

As with my son, his system is slow to start in the day and so for breakfast he actually does better with just a piece of fruit or an egg and then wait until about 10 a.m. to eat anything else. Then, he seems to be able to handle some contamination better (although as his mother I feel I wouldn't be doing him justice if I fed him something in the afternoon just because I know it's the time of day that the particular food won't make him throw up)...

But it also may be quantity. The flour is probably cut with more ingredients in the cookies (maybe potato flour or something else? I'm not familiar with Pam's ingredients) whereas my homemade cc's were all rice flour. Also, you might consume more crackers than you would cookies, in one sitting.

We are all so different that it is really hard to tell from one person to the next. In our family, my dd and I don't have the same severe reactions that my ds and dh have. However, it's just easier for me, and seems more prudent to feed us all the safest possible food I can manage for us... hence the transition in our home to using whole rice or home milled rice flour (which does not have as smooth a texture as the commercially milled rice flour).

Sorry so long... I'm just doing kind of a brain-storming kind of thing here.