The MS Recovery Diet by Ann Sawyer and Judi Bachrach

I tweaked it a bit -I added in some rosemary and sprinkled a little kosher salt on each cracker before the cookie sheet goes in the oven. And: use parchment paper. It will make your life so much easier!

Brown Rice Crackers
(from mothering.com)
These flaky, delicious crackers are vegan and gluten-free.
By Cathe Olson
Ingredients:
1 1/2 cups brown rice flour
2/3 cup cooked brown rice
1 tablespoons flax seeds (optional)
1/4 teaspoon sea salt
1/4 cup oil (coconut, safflower, olive, etc.)
1/3 to 1/2 cup water
Directions:

Preheat oven to 375 degrees. Lightly oil large baking sheet. In bowl or food processor, mix flour, rice, flax seeds, salt, and oil until combined. Add water a little at a time until dough holds together. Pour onto floured surface and knead a few times to form a ball. Press or roll dough on baking sheet. Score into 1 1/2-inch squares. Bake 20 to 25 minutes, or until bottoms are golden brown. Cool before removing from pan.

Yield: about 3 dozen