Source: Kathy Przywara, The Food Allergy Kitchen, Yahoo Group

1/2 cup red lentils
2 cup water
3 Tbsp olive oil
1 tsp salt
2 Tbsp cider vinegar
1 Tbsp  tahini
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dry mustard
1/4 tsp tumerick
dash hot sauce
6 Tbsp gluten free flour mix (I used Hagman's Featherlight Rice Mix slightly
modified)

Combine washed lentils with water and soak overnight. Drain, reserving
cooking liquid. In large non-stick fry pan, heat oil and fry lentils until a dry and
crispy. Stir frequently. Tansfer to blender jar (this did not work in a food processor). Add remaining ingredients except flour along with 4 T reserved soaking liquid. Process on med-high heat until a smooth sauce.  Add more soaking liquid if too thick to process.  Add flour and process on low speed until well combined. If too thick, add more reserved soaking liquid. This may require quite a bit depending on how dry the fried lentils were. Transfer mixture, which should be about the consistency of porridge to a pastry bag fitted with a wide, flat tipped. A ribbed tip makes a nice texture. (I used a #48, but a wider one would have been better.) Pipe squiggled ribbons about 1 inch
long onto parchment lined baking pans. Sprinkle lightly with salt. Bake at 350F for 15 minutes or until just starting to brown. At this point, the crackers will be soft. Turn off oven and allow to remain for 30 minutes or until crisp. Remove from oven and allow to cool completely.  Store in airtight container.