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The graham cracker recipe in Bette Hagmans's "More From the Gluten-Free
Gourmet"
 is wonderful.  I put the dough on a greased cookie sheet and roll it out thin
 (right in the cookie sheet) with a small pizza roller and then cut into
squares
 before baking.  I, too, like more fiber in my baked products so I substitute
 rice bran for some of the GF flour.  Also, I substituted some sweet rice
flour
 for some of the rice flour.

If that is too time-consuming, Health Valley just recently reintroduced their
 Rice Bran Crackers.  These are an excellent substitute for graham crackers -
 just to eat or to use as crumbs in pie shells, etc.  The package says that
they
 are Gluten-Free.

Joan Van Loozenoord
Littleton, CO
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