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Gluten free Golden Crispbreads

These look so inviting everyone will want one - deliciously light, crisp and golden.
makes five large

ingredients

makes five large
45 g (1 1/2 oz) ground rice
15 g (1/2 oz) cornflour (cornstarch)
15 g (1/2 oz) gram (chickpea) flour
2 good pinches salt
3 good pinches caster sugar
20 g (3/4 oz) polyunsaturated margarine
30 g (1 oz) fresh mashed potato
2 tsp water

method

1. Preheat oven to 425°F (220°C) gas mark 7.

2. Mix the ground rice, cornflour, gram flour, salt and sugar in a bowl.

3. Rub in the margarine, then the mashed potato.

4. Add the water and mix by hand to a smooth dough, kneading lightly for a few seconds.

5. Divide into 6 equally sized pieces.

6. Grease a baking sheet. Put a piece of dough onto it and roll with a straight-sided tumbler or mini rolling pin into a thin circle about 10.5 cm (4 in). in diameter. Do the same with the remaining 5 pieces.

7. Prick all over with a fork and bake for 10 minutes on the top shelf until crisp and golden. Leave to cool on the baking sheet or put immediately into a basket. Eat freshly baked with meals instead of bread.
note to cooks Do not move the crispbreads after rolling out on the baking sheet because they will be too thin and fragile.

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