<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I solicited one of the recipe newsgroups for a cracker recipe that hopefully I could change. Here is the original and my version. The crackers turned out excellent, (actually beyond my expectations for an experiment!) Dennis CRACKERS Homemake Crackers Source: Elaine Hunter - Internet This recipe has been changed to be hopefully gluten and lactose free. They turned out quite good. How close to the original recipe in texture they are, I can't say. Original 3 Cups Unbleached all-purpose flour 1/2 Teaspoon salt 1 Cup soft-margarine 1 Cup low-fat cottage cheese In a large bowl, mix flour and salt. Cut in margarine and cottage cheese until the mixture forms a dough. Wrap dough in wax papaer and chill for at least 1 hour. Roll out dough 1/8 inch thick in floured surface. Cut into shapes with a knife or cookie cutter. Place on greased baking cheet and pierce with a fork. Bake at 450 degrees, 12-15 minutes or until lightly browned. My Version - Half of the Original recipe - Makes about 40 crackers. 1/2 Cup Sweet rice flour 1/2 Cup Rice Flour 1/2 Cup Tapioca Flour 1/4 Teaspoon salt 1/4 Teaspoon baking soda 2 Tablespoons Onion Powder 1/2 Cup soft margarine 1/2 Cup Lactose free cottage cheese About 3 tablespoons toasted Sesame Seeds About 2 Tablespoons course salt. Place flours, salt, baking soda, onion powder in a bowl. Mix well. Add margarine and cottage cheese. Using your hand continue mixing until a dough forms. Kneed a little. Place in frig. for about 10 minutes. Spray grease cookie sheets. Form 1/2-3/4 inch balls from the dough. Place on the cookie sheet and flatten with the bottom of a glass to between 1/8 - 1/16 inch. Sprinkle each cracker with some toasted sesame seeds and course salt. Again, gently pat the topping into the cracker. Bake at 450 degrees for about 9-10 minutes. Be careful. They like to burn. Remove crackers and place on a wire rack to cool and crisp up.