Have been making "bagel chips" recently. Have a meat slicer that I found at a thrift store. NOT "professional" by any means, but does a decent job. I slice bagels REALLY thin and speard out in large pan... bottom of broiler pan has lots of area. Then I drizzle LIBERAL amount of melted butter and good olive oil... then toss, toss, toss. Liberal sprinkling of season salt, Adobo, Saison, whatever I grab. Into 350 oven for 15 miinutes. Toss again and back into over for another 15 minutes. Usualy shakeon garlic/onion salt near the end so it doesn't get a burnt taste. Toss and repeat until chips are browned and crispy. Not necessarily a "healthy" snack... butter/oil & salty seasonings... but I like 'em. Have one of those Philly Soft Pretzel places near me... thinking of trying same thiing with them. I consider bagels and soft pretzels as "cousins"?!?

That sounds really good! Trader Joe's small bag of GF flour is better than others I've tried. It's mostly starch. Egg free gets so much harder, and I totally get the desire for commercial products. They have better ways of producing foods using gums and the like. The commercial GF puff pastry that looks okay has eggs and butter. :( I think by the time you remove the gluten and butter, its not puff even through squinty eyes. You have to have some kind of protein, and I don't think pea protein would work. And the fat globules of vegetable fat probably wouldn't work either. :( I found this blog, but what's in the picture proves she's so far down the rabbit hole, she doesn't know what she's making. OTOH, it looks crisp and flakey and might suit the purpose on the homemade side. There's another one that claims to have made GF vegan profiteroles. Well, I made some savory choux paste puffs last year that looked just the same. They're NOT puffs. They're nasty, dry squatty things. Much better to invent something new with what you have than go to these lengths to make a really bad version. The rice crust I described doesn't have to have egg. That just makes it stick together. You could use chia goo or gum or honey or anything that'll make it stick together enough to get it out of the pan. And from that point of view, something like baklava or spankopita filling could be baked by itself in a glazed baking dish and be scooped out and served on GF/eggF/dairyF water crackers (or gluten free matzah-like squares), or just eaten with a spoon. ;) Or GF toast points. Hm... I wonder what would happen if you toasted GF bread, dampened it, and rolled it out thin then baked it? Moosemac, your zucchini sheets sound interesting. I can definitely see it for something like spanakopita!

Will check out the suggested recipes. I spent some time on the King Arthur site and took note of the graham crackers, as it happens, and also of the animal crackers. One of the problems with baking in Italy is how many ingredients that are common in the U.S. can't be found here, at least not in the country: Milan or Florence might be a different story. Our local small supermarket is not currently carrying oatmeal (it was expensive anyway). Also unavailable: molasses, wheat germ, buttermilk, sour cream, buckwheat, rye, hard wheat flours (buckwheat flour used to be available, but not lately), dried currants and cherries, pecans, cranberries fresh or dried. Water pack pie cherries, though there's an abandoned orchard down the road. Pumpkin pack, though we get a fine substitute by roasting winter squash. Reliable dried yeast: I only use fresh now. Walnuts are very expensive. Vanilla and almond extract come in miniscule individual vials: my last trip to the U.S. I brought back bottles of both. We still eat well, but I really had to revise a lot of my cooking, and baking in particular. Also I'm a healthy cook, and getting older, both of which have caused changes in my cooking. We have good produce here, and the cheeses are sublime, though mostly I limit myself to a bit of Parmesan.

I like apple fritters better than doughnuts, but the ones I madewere good only right after I made them, and they did not reheat well; so I will not post the recipe, as I cannot recommend it for something that travels well. The apple fritters I get at Randy's doughnuts are very good, and they do travel well and taste good cold. Mine are better when warm. If I were to make something to take, I would make cinnamon rolls. I make them with bread dough that I layer with butter (similar to croissants), and then I sprinkle the rectangle of dough with cinnamon sugar and chopped walnuts and roll into a log to cut into rounds. Sometimes I make them fairly small and bake them in muffin tins. Because they have to much butter in them, they do not stick.