<<Disclaimer: Verify this information before applying it to your situation.>>

Thank you to those who replied to my request for low-fat, nutritious, and 
tasty cracker recipes.  There weren’t too many ideas out there, so 
hopefully we have some experimental chefs working on it!

Here are a couple of replies:

The crackers are not zero in fat - tried that and the result was not 
satisfactory - but moderately low; go to http://base.google.com and search 
for either vdolcourt or "gluten free crackers" (omit the quotes).  These 
have been tested on all sorts of non-celiacs, and they get great marks. 
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The best cracker I have made is a Brown Rice Cracker, recipe adapted from 
Carol Fenster's one which includes Tamari.  This recipe does not double 
well so I make them often but they are supposed to keep well.  Very easy, 
and very good to eat.  Use good, fresh olive oil otherwise they will taste 
sour. 
 
1 cup Brown Rice Flour 
2 Tablespoons olive oil 
Salt and pepper to taste 
10 tablespoons of water 
 
Heat oven to 300.  In small bowl mix flour, salt and pepper (I like mine 
quite peppy).  Add olive oil and water by the tablespoon until you have a 
good consistency not too dry or wet - sometimes you might only need 9 
spoons of water depending on dryness of flour.  Lightly oil cookie sheet 
and spoon out mixture to size of cracker you want, pat flat, they will not 
spread and grind sea salt over tops.  Bake for 45-50 mins, when cooked 
they will slide on cookie sheet when tipped. 
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Graham Crackers:
Someone posted to celiac.com the hint that you can go to the top secret 
recipe sites for brand name foods and just modify them to be GF. Here is 
the recipe for graham crackers, which is really good. 
 
http://www.topsecretrecipes.com/recipedetail.asp?
sessionid=&login=yes&id=70&page= 

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