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Thanks to everyone for their comments and suggestions! I used some of them,
and here are the results:

Version 2

1 cup Tapioca Starch
1 cup sweet rice flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
------------------------------ mix these together, then add:
2 cups finely grated cheese (whatever kind you like, I used cheddar)
1 cup yogurt
1/4 cup butter, melted
2 eggs.
1/2 - 3/4 cup water

Add savories as you like: dried onions, hot red pepper, bacon, dried
tomato, Italian seasoning.

Add enough water so the mixture spreads like, say, Kool Whip. Spread it
thin (1/4 inch or less) on an Exopat mat or parchment paper. Bake about 20
minutes at 350 degrees. Then score with a knife, if you want (press down
with a long flat knife til it makes a dent: don't cut it, it will just tear
and it will wreck the mat).

When they come out of the oven using this recipe, they are something like a
Pita bread wrap, only more flexible. I took a piece and added European
salad mix and a few anchovies and rolled it into a sandwich.
The recipe without the baking powder and baking soda is more flat, like a
tortilla or spring roll: with the soda/powder, it's more like a Pita.
Either way, it stays flexible for a long time, and it travels well. It is
much more flavorful than your average Pita and it doesn't break as easily.

I'm still working on a foolproof way to harden them into a cracker though.
If you cook them long enough they make a great crispy cracker, but it's
difficult to get them crispy without burning them or making them TOO
crispy. This recipe is more tender though, than the one I posted
previously. I heard that to make Wasa bread, the bread is a regular bread
recipe that is dried at room temperature for a couple of days. I'm going to
try drying these and see what happens. Someone suggested using the recipe
without oil and eggs -- then they would dry better.

Someone commented that Crisco is easier to use than melting the butter. I
agree: you can also use olive oil or any oil or margerine (or leave it out,
probably, with the eggs and cheese it may not be needed). But I mention
butter for the sake of accuracy, because Crisco and butter have different
amounts of water and they measure differently, and the different oils add
different flavors.

Also, this is a REALLY rich recipe. I took a couple of crackers with me on
a long doctor appt. today, along with an apple and some nuts, and was
amazed that they actually made a decent lunch.


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Exopat baking mats

These are GREAT and worth the cost. You can buy them at www.cooking.com, or
at mall cooking shops. Basically it's like rubber parchment paper --
nothing sticks to them, but they are reusable. I use them for kneading
dough sometimes too -- you can roll dough between two Exopats to make a
thin sheet.

==================
Tapioca Starch vs. Flour

Mixed opinions on this. Some people think they are the same thing, and the
American versions of Tapioca Starch and Tapioca Flour look alike. But I got
slightly different results (this could be a brand problem). The Brazilian
versions of Tapioca Flour are VERY different than Tapioca Starch -- it's
more like corn meal and has more flavor than the starch.  Also, Chebe bread
lists it's ingredients as "Manioc (tapioca) flour, modified manioc starch,
dry milk, salt."



Heidi Schuppenhauer
Trillium Custom Software Inc.
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