Found this recipe at http://www.glutenfreeforum.com/index...howtopic=31842

It calls for almond meal, potato starch (I used tapioca starch), olive oil, and water. I followed the directions except I brushed them lightly with olive oil and sprinkled lightly with salt before baking.

They're not exactly saltines, but I thought they turned out really good! The thinner they are, the crispier they are. They get a little tough if they're too thick. My almond meal wasn't ground quite as fine as it should have been in the second batch - it's tough to roll dough thin when there's chunks of almonds in the way.