Three products to consider

[knitone]

Here are some favorite items in case people are weary of their same-olds. Of course examine carefully for your use. I have absolutely no financial interest in these companies.
I never thought favorite foods would be butter, water and flour!

If you have any favorites you'd like to share, I'd love to hear about them.

Lurpak butter - consistently good!
www.lurpak.com/

Gerolsteiner Mineral Water - has just the right amount of fun bubbles
www.gerolsteiner.de/en/

Mochika sweet rice flour
www.kodafarms.com/blue-star-mochiko-sweet-rice-flour-serving-suggestions/

[Katie535]

I suspect sweet rice flour is not HFI safe...

[knitone]

HI Katie, You’ll be pleased to know this from Wikipedia: In Japanese, rice flour is called komeko and is available two forms: glutinous and non-glutinous.[1] The glutinous rice is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten;[2] the word glutinous is used to describe the stickiness of the rice when it is cooked. The glutinous variety called mochigomeko (or mochiko for short) is produced from ground cooked glutinous rice.
en.wikipedia.org/wiki/Rice_flour
 
Here is a cracker recipe:

2 cups sweet rice flour
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups heavy cream

Mix the dry ingredients, then add the cream slowly, stirring until doughy consistency. Separate into two batches and press the first batch onto a baking sheet covered in parchment paper. Press dough with fingers until it is about 1/4 inch thick (it will look like a pizza crust). Cut with a pastry wheel into desired shapes and prick each cracker with a fork. Bake at 375 degrees F. After about 10-15 minutes of baking, take the crackers out and separate them into smaller portions so that they brown evenly, flipping them is recommended also. Continue baking until as crispy as you like. I’ve made them light and dark, just see what you like best. Repeat with second batch.

If you don’t have a pastry wheel, you can simply create individual crackers by hand-rolling into 3/4-inch balls and then pressing onto the parchment sheet into 1/4-inch thick rounds. Prick each round with a fork. These can be flipped after 10 minutes in the oven. Continue baking to desired color.

When cool, freeze the crackers that won't be eaten right away. I wrap the crackers in wax paper in snack-sized portions and place in plastic bags in the freezer. This will keep them fresh longer since they contain cream.

I made a small batch of these crackers today using only 1/4 cup cornstarch (I used Bob Mill organic), 2 tablespoons softened butter, added about 1/4 cup milk until a nice dough formed. Then spread the dough on parchment paper as above and baked at 400 degrees F. The crackers didn't get as dark, but I took them out after only about 20 minutes. They are not as rich as using the heavy cream and seemed more saltine-y. I might try cutting back the butter and using more milk for an even lighter cracker. This small recipe would be a good snack to make, or a larger batch could be made when there is more time.