I'm sorry about my earlier post because these do contain some flour. But they are still really good. Rice Crackers 1 and 1/2 cups brown rice cooked in 3 cups water with salt to taste 1/2 cup semolina flour 1/2 cup flax seed 2 tablespoons natural (pale) sesame seed 2 tablespoons tamari Some water Mix rice in food processor with flour until it is mushed up. Add flax seed, sesame seed, tamari and enough water to make a thick paste/dough About 1/2 cup water. Cut a piece of parchment for a (preferably) rimless cookie sheet. Put a fist-sized ball of dough on parchment and cover parchment with plastic wrap. Roll out dough to very thin about 1/8". The dough must be rolled out on the parchment and rolled out using the plastic wrap. Remove plastic wrap and score with a pizza cutter into squares about 2" wide or so. Bake at 325 until golden brown - about 20-30 minutes. Remove from oven, cut apart with scissors, and flip over. The texture should be similar to fruit rollups. Return to oven for 10 minutes. Don't burn. Remove from oven and place on a rack or counter until all dough is cooked to this stage. When all dough has been cooked, return all crackers back to the oven and turn off the heat. The crackers should be on two cookie sheets now and may overlap some. Leave in the oven until crunchy /dry. Several hours or overnight. Store in airtight container. Notes: Wax paper will stick so use plastic wrap. Wheat flour does not taste good Use semolina or possibly cornmeal but I have not tried that. Quinoa would be my second choice after semolina. These are my adaptation of MaryÂs Gone Crackers.

buehl - The link below is a recipe for "Gluten Free Sourdough Bread" I've had in my "Need To Make" notebook since 3/7/2007 (I'll never live long enough to make everything in that darn thing at this rate...;-). It's a bit odd with the additions of kefir or kefir whey and kimbucha, but those are common ingredients around my house. I always have homemade kefir (made with real kefir grains) and I make kombucha during hot weather - I like it as a refreshing beverage, so I'm sure that was what caught my eye about the recipe. You can also make rice flour starter - it's simple. You can use white or brown rice and mill it into flour yourself in a coffee/spice mill (Fresh-Is-Best) if you don't have a grain mill. If you Google - rice sourdough starter - you will find lots of instructions and recipes. Rice flour starter is similar to making starter with wheat flour and water. -Grainlady Here is a link that might be useful: Gluten Free Sourdough Bread

This you need to sort of go by feel but this recipe is the best one I've tried. FLOUR TORTILLAS 2 cups flour 1 tsp salt 1 1/2 tsp baking powder 1 1/2 tsp oil (corn or canola) 3/4 cup lukewarm milk or water Sif the flour \, salt & baking powder into a large mixing bowl. Into the dry ingredients pour the oil & mix with your fingertips to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms. Lightly dust a counter or pastry board with flour & knead the dough vigorously for 1 minute. The mixture hsould be "earlobe-soft" & no longer sticky. Let the dough rest, covered with a damp cloth for about 15 minutes. Dive the dough into 6-8 balls, cover them again with the damp cloth & let them rest another 15-30 minutes (or you can refrigerate them covered up to 4 hours.) Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be touch so you should reroll any scraps. Heat a dry griddle or heavy skillet over high heat for 5 minutes. cokk the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Serve warm.~~

"If I'm in the mood for fried chicken, I go to KFC." Yanno, I USED to be fine with KFC. I don't know what it is about it, but I just cannot eat it anymore - leaves a greasy heavy taste and does not feel good in my tummy at all. I never eat there anymore - just cannot tolerate their fried chicken. But that's okay cuz we have SO many places here that make killer fried chicken. Way too easy to get to! As far as the "art of home cooking", I think it is certainly still there. But for many of us, at least in my case, I am older, live alone, son is off on his own (which means I never have a house full of teens eating though dishes as fast as I can make them), and I swear the older I get the more things it seems I have to do. I always thought it would be the reverse....but it's not darn it. So convenience is much more important for me now. I rarely even eat dinner during the week (I hit the gym after work and really only want a snack when I get home) so I just don't have the need or "want to" to spend time cooking up meals that will probably leave leftovers that get tossed anyway. There are certainly exceptions of course - I seriously crave chicken pot pie when it starts getting cold weather, so that is one of my "singnature dishes" that I take the time to make. And even if the BF does not finish it, I will portion it out into containers and freeze it for my lunches. Some things are worth spending a little time on, LOL.