Name: Rice-Flour-Soy Sauce Crackers
Ingredients: 1 c Rice flour; 1/2 c All-purpose flour; 1/4 c Oil; 2 tb Soy sauce or Tamari, to; Taste; 1 Egg white, lightly beaten; 1/4 c Buttermilk or rehydrated; Buttermilk powder; 3 places.

We need not wonder that so much importance is attached to our Lord’s resurrection. It is the seal and headstone of the great work of redemption, which He came to do. It is the crowning proof that He has paid the debt which He undertook to pay on our behalf, won the battle which He fought to deliver us from hell, and is accepted as our Surety and our Substitute by our Father in heaven. Had He never come forth from the prison of the grave, how could we ever have been sure that our ransom had been fully paid? (1 Cor. 15:17.) Had He never risen from His conflict with the last enemy, how could we have felt confident, that He has overcome death, and him that had the power of death, that is the devil? (Heb. 2:14.) But thanks be unto God, we are not left in doubt. The Lord Jesus really “rose again for our justification.” True Christians are “begotten again unto a lively hope by the resurrection of Jesus Christ from the dead.” They may boldly say with Paul, “Who is he that condemns – it is Christ that died, yes rather that is risen again” (Rom. 8:34. Rom. 4:25. 1 Pet. 1:3).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Crackers	80	Servings

INGREDIENTS

1	c	Rice flour
1/2	c	All-purpose flour
1/4	c	Oil
2	tb	Soy sauce or Tamari, to
		Taste
1		Egg white, lightly beaten
1/4	c	Buttermilk or rehydrated
		Buttermilk powder
	3	places.

INSTRUCTIONS

"Rice flour gives these simple crackers a slightly grainy texture, and the
soy sauce lends a lovely brown tint. This is just the cracker to serve as a
light afternoon snack with pot of green tea. 325~F. 15 to 20 minutes
Preheat the oven to 325~F.
Combine the flours in a large bowl or in the food processor. Add the oil
and blend until the mixture resembles coarse meal. Blend in the soy sauce
and egg white. Blend in enough of the buttermilk, little by little, to form
a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or
pastry cloth, roll out to 1/16 inch thick. With a sharp knife or a cookie
cutter, cut into 2-inch circles or squares. Place the crackers on a lightly
greased or parchment-lined baking sheet. Prick each one with a fork in 2 or
Bake for 15 to 20 minutes, or until crisp, turning over once during baking.
Cool on a rack. Yield: 70-80.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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