i made them with quinoa flour this time, which works well, but usually go with wheat for these ones. the taste of the quinoa kinda takes over the subtler sesame, but if you are super ultra mega gluten free and looking for a cracker situation...these are your girls!
aiight...here's the spekz:
1 cup whole wheat flour (you can sub quinoa flour or all purpose)
1/2 cup grated extra sharp cheddar cheese
2 tbsp canola oil (yes you can sub whatchya have!)
1/2 cup water
toasted sesame seeds, for sprinkling
preheat oven to 375
combine flour, cheese, and salt in the bowl of your food processor and pulse until well blended. add the oil and pulse again. now add the water. blend well.
turn the dough out onto a lightly floured surface and make a ball with it. flour your rolling pin (if you don't have one, use a wine bottle. you will feel really cool and resourceful if you do this. when you are finished with this step, pop her up to make sure she's still good! mm.:) and roll the dough out till it's about 1/8 inch thick. sprinkle with sesame seeds and roll again to embed them into the dough a bit.
you can cut into squares with a knife or pizza cutter or use cookie cutters and cut out crackers. place on an ungreased baking sheet and prick each cracker with a fork. bake about 20 minutes or until golden. be sure to check on them if you do little shapes because they will cook faster then bigger ones.