So, you say a low-gluten flour is best for more crunch...hence the italian-style flour...so, how about making a gluten free cracker recipe? there is no commercially made "cheeze it" type cracker, and not any really good "saltine" type crackers on the gluten free market right now... We're trying to forge ahead with gluten-free recipes, Bridget - right now (as we speak) I'm baking my third batch of GF biscotti. I'll definitely share your request with our product development team - thanks! PJH

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