This is the standard cracker recipe, but I today kneaded in 1/2 cup grated asiago cheese into the dough before rolling it out.
2 1/2 cups brown rice flour
2 tsp. xanthan gum
1 tsp. salt
1 tsp. egg replacer
1 T. granulated sugar
1/3 cup almond meal (ground from almonds in the blender)
3/4 cup (1 1/2 sticks) margarine/butter or shortening
1 cup milk (soy, almond, goat, whatever)
1 Tbs. dry yeast granules
Preheat oven to 425 degrees. Spray two 11/17 jelly roll pans
Combine all ingredients in mixing bowl, mix well. Divide dough, cover with plastic wrap and roll dough with a pastry roller or the side of a glass until thin and even. Score and prick with a fork, bake 20-30 minutes depending on thickness--longer because of cheese.
Cool in pan, break apart, store in airtight container.