Valerie referred to this site at the obt. It really is a good recipe. She said she skipped the spices so I did too and they seemed quite fine without them.

http://www.missroben.com/gluten_free...ree_id413.html

Oh cool! They had taken that recipe off-line; I'm glad to see that it's still out there on the net somewhere.

-Valerie

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.

I am sure you all know this one, but my nutritionist recommended a gluten free cracker called Mary's Gone crackers. I found it on Amazon.

Hey Kim or Valerie, since you've made these, maybe you can help me decipher the instructions? It says to soak the lentils overnight. Then it says to save the "cooking" water before it says to fry the lentils. So should these lentils be boiled before they're fried? They sound really good! Thanks for posting!

Yep... gotta cook 'em first.

Thanks Kim!

This thread prompted me to find the link to the cracker recipe I've been wanting to try (raw seed wafers), then I discovered there is also another gf cracker recipe (brown rice crackers) at the same place! Check out the first two recipes on post #3:

http://www.mothering.com/discussions...rs#post6160671

Oh good, here's another one. You could use quinoa flakes instead of rolled oats...
See post #2:

http://www.mothering.com/discussions...ers#post676111