I'm sorry about my earlier post because these do contain some flour. But they are still really good. Rice Crackers 1 and 1/2 cups brown rice cooked in 3 cups water with salt to taste 1/2 cup semolina flour 1/2 cup flax seed 2 tablespoons natural (pale) sesame seed 2 tablespoons tamari Some water Mix rice in food processor with flour until it is mushed up. Add flax seed, sesame seed, tamari and enough water to make a thick paste/dough About 1/2 cup water. Cut a piece of parchment for a (preferably) rimless cookie sheet. Put a fist-sized ball of dough on parchment and cover parchment with plastic wrap. Roll out dough to very thin about 1/8". The dough must be rolled out on the parchment and rolled out using the plastic wrap. Remove plastic wrap and score with a pizza cutter into squares about 2" wide or so. Bake at 325 until golden brown - about 20-30 minutes. Remove from oven, cut apart with scissors, and flip over. The texture should be similar to fruit rollups. Return to oven for 10 minutes. Don't burn. Remove from oven and place on a rack or counter until all dough is cooked to this stage. When all dough has been cooked, return all crackers back to the oven and turn off the heat. The crackers should be on two cookie sheets now and may overlap some. Leave in the oven until crunchy /dry. Several hours or overnight. Store in airtight container. Notes: Wax paper will stick so use plastic wrap. Wheat flour does not taste good Use semolina or possibly cornmeal but I have not tried that. Quinoa would be my second choice after semolina. These are my adaptation of MaryÂs Gone Crackers.

Baking gluten-free is a challenge and also expensive. The flours can cost 10 times that of AP flour ($5.50 vs 55c per pound) and many recipes call for ground nuts that start at $8 per pound. I do have a great TNT cookie recipe that uses no flour and has no dairy (casein free): Nancedar GFCF Peanut Butter Cookies Makes about 3 dozen 2 large eggs 1 1/4 C sugar 2 t baking soda 1 t pure vanilla extract Beat together using a stand or hand mixer. 1 C creamy peanut butter 1 C crunchy peanut butter Beat into the bowl with the wet ingredients on low. Do not over mix or they will be grainy. Let sit for 1 hour at room temperature. Use a small scoop to form balls, put on parchment paper covered baking sheets, flatten slightly with crisscross of a fork. Bake in preheated 350F oven for 6 minutes, reverse the sheets, and bake for another 4 to 6 minutes. Let sit on the sheets for 5 minutes then remove to cooling racks. Store airtight (doubled plastic bags). I sometimes add 1/2 C to 3/4 C chocolate chips for Chocolate Chip Peanut Butter cookies but you must check the ingredients list to be sure there are no milk solids if you want them to remain dairy/casein free. Toll House does have milk. Nancy

Please, let me know how your bread turned out. Because I make so many breads to sell weekly I buy my flours at a nearby co-op in bulk - like 25# and 50# bags, xanthan by the ounce, fresh baking powder, almond meal, dry milk powder, and yeast in bulk, plus dried fruit, chocolate, nuts and honey, etc. They do offer on-line sales, you don't have to be a member to order, no minimums, and have thousands of products. The Grain Mill Grocery Cooperative www.grainmill.com; you can pick up in Wake Forest NC or Myerstown PA, or have it delivered to you. You may want to check locally for food co-ops or call your County Extension Agent. You might be surprised to find one quite close to you. Another on-line store I like is Barry Farm Foods (www.barryfarm.com). You can buy some of their products on Amazon but going to their website to order is less expensive and much more comprehensive. You can buy a huge variety of flours in 1# or discounted 5# bags but they also have an abundance of cooking and baking ingredients, and all gluten free things are clearly marked and verified. When you buy cornstarch locally check the price per pound. The fancy yellow plastic packaged containers cost $1.59 to $2.39 per pound - for the same stuff as the plain white box off brand box for $1 at my local grocery store. It pays to check prices on everything gluten free because it is a "fad" so a lot of places have inflated their prices. I'd be cautious buying from stores like Trader Joe's, Fresh Market, and Whole Foods. Yes, the things are available but I find prices quite high relatively, so even if I buy on-line and pay shipping it's cheaper, especially if you buy in larger quantities than the little 22 ounce pre-packaged bags. GF flours keep a very long time, unlike wheat flour, so buying in bulk saves you money, and you know you are going to use it in the near future. A little advice for storage - buy some good food-grade storage containers for your bulk flours. The disposable Glad, Rubbermaid, Zip-lock, Hefty bags and boxes, even plastic wrap and freezer boxes breathe. Pantry pests can get in along with oxygen that degrades them quickly. Containers that are rigid plastic, or glass, that are noted as air-lock and/or spill proof are best - Snapware, Glasslock, Pyrex, Cambro, even my favorite - Mason jars. For big quantities I use food grade 5 and 7 gallon buckets with very tight lids from the restaurant supply store, where you can also buy good smaller storage containers. Never use your vacuum sealer bags to store flours or other loose ingredients - they make them taste and smell funny. Using the sealer on Mason jars is a better option to remove the air in the jar. Nancy

I always love to share recipes for people with diet restrictions!