(Thanks to the Washington Celiac Support Group)
Preheat oven to 350 degrees.
Mix together:
2 Tblsp. potato starch
1 Cup minus 2 Tblsp. (7/8 cup) cornstarch
3 Cups brown or white rice flour
1 Tsp. baking soda
1 Tsp. salt
2 Tblsp. Xanthum Gum
Cut 1/2 Cup margarine into ingredients.
Add 1 Cup buttermilk, and mix with fingers until workable.
Roll with rolling pin on a rice floured surface as thin as possible.
Use bottle caps to cut in small circles. (These can be obtained by consuming gluten-free beer beforehand).
Place in oven for 6 minutes.
Serves several hundred.
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