D.I.Y. Friday: Almond Nut-Thins Crackers Recipe

superfine white rice flour*

potato starch*

almond meal (you can grind your own from whole raw almonds)

kosher salt

unsalted butter, melted

egg white (50 g) at room temperature

to 8 tablespoons (3 to 4 fluid ounces) lukewarm water

*In place of both the superfine white rice flour and potato starch, you can use 1 3/4 cup (245 g) of my basic gum-free gluten free flour blend.