This recipe comes to us from Betsey Carus. Makes approximately 14 - 2 ½ inch round crackers.

1/3 cup potato starch flour
1/3 cup (50g) ground almonds (see NOTE)
2 Tablespoons olive oil (use any oil available)
4 Tablespoons water (keep 2 in reserve)
pinch of salt (optional)

Preheat the oven to 450F.

Cover a cookie sheet with aluminum foil and grease with oil. Or just use the aluminum foil. They come off the foil without cracking since the foil peels off easily. Mix together the potato starch flour, ground almonds and salt. Mix together the oil and 2 Tablespoons of water, slowly add the dry ingredients using a fork to mix the dough (add the reserved water if too dry, dough should hold together but not be sticky).

Knead the mixture and form a ball (if sticky, add a little potato starch flour). Take walnut size pieces of the dough and flatten onto the cookie sheet. Makes them about 2½ inches round. Prick with fork and bake for 10 minutes. (I now dont usually prick them). DO NOT OVERBAKE. They taste better when they appear slightly undercooked--the top should still be white with the edges just browning.

NOTE: Do not grind the almonds very fine, it is better if it has larger pieces. DO NOT use only the commercially ground almonds because they are too fine, you may want to mix the commercially ground almonds with some hand crushed pieces. I usually use a hammer to crush the whole almonds and this seems to be the right size. You dont need to remove the skin.

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