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I wonder if the same thing could be done with non-glutinous grains like rice? I’ve seen “shrimp crackers” in the store which are equally ultralight and I assume based on rice.

I try to avoid products made primarily from white rice, which is the usual form of rice when that's the substitute for wheat. White rice has no significant nutritional value, and is inflammatory--like white potatoes, white flour. I have no problem finding delicious gluten-free crackers with healthful ingredients, and some of them are also very low in carbs.

The problem when they're really delicious is that it's easy to eat more than one should!

=sheila
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