Step 1

In a large mixing bowl, stir together the whole wheat flour, brown rice flour, baking powder, sea salt, and black pepper.

Step 3

Stir in the olive oil. Add the water and continue to stir the dough until all ingredients come together. Transfer the dough to a lightly-floured surface and knead a few times until it can be formed into a ball. Place the dough ball back into the bowl, cover with plastic wrap and refrigerate for 10 minutes.

Step 5

Preheat the oven to 350 degrees F.

Step 7

Place the dough back on a lightly-floured surface and use a rolling pin to roll to 1/16-inch thickness (about the thickness of a penny). Use a cookie or biscuit cutter to cut the dough into 60 2-inch crackers.

Step 9

Place the crackers on a baking sheet covered in a silicone mat or parchment paper. Bake for 20 minutes or until the edges are crisp and browned. Cool and store in an airtight container for up to 3 days.