<<Disclaimer: Verify this information before applying it to your situation.>> For my 1st attempt at saltine cracker baking, I used: 1 cup precooked white cornmeal...found in flour area of mexican groceries, or perhaps the ethnic section of some groceries. 1/2 cup potato starch 1/4 cup garbanzo bean flour 1/4 cup corn starch (for the replacement 2 cups of GF flour) The dough soaks up the moisture quite well. I refrigerated the mixed dough for about 30 mins. Then made one inch dough balls, smashed them with a flat bottomed glass covered with plastic wrap (the wrap allows the dough to release). I sprinkled them with sea salt and then pricked them with a fork several times. I baked them on 350 degrees instead of 400, because these flours seem to brown at lower temps than wheat. After 5-10 mins, when the edges were light brown, I turned the oven down to 200 degrees. I baked them for another 30 mins. Then turned the oven off and allowed them to stay in the oven about an hour (to dry more as they cooled). They have a light corn flavor. Not flaky but dense in texture. Very crunchy. I liked them. They do not taste like saltines.(bummer). They were simple enough to make again sometime. Carol In case you misplaced the recipe: Here is the simplest recipe sent to me: Soda Crackers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Flour (Replace with GF flour blend) 1 Teaspoon Salt 1/2 Teaspoon Baking Soda 1/4 Cup Butter 1/2 Cup Sour Milk 1 Large Egg Sift the flour, salt and baking soda into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make a stiff dough. Kneed thoroughly, and then roll the dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400 degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt. *Support summarization of posts, reply to the SENDER not the CELIAC List*