Preheat oven to 350 degrees.

In a large mixing bowl thoroughly combine both flours.

In a separate bowl whisk together the oil, salt and water.

Add liquid mixture to the dry mixture, mixing only enough to completely incorporate. Do not over mix!

On a length of parchment paper that will fit your cookie sheet roll mixture to a rectangle no more than 1/8” thick – the thinner the better – as uniform as possible. Work fairly quickly but don’t overwork. Dust rolling pin lightly with flour as needed to keep from sticking if necessary during the rolling process.

Carefully slide parchment paper and contents onto cookie sheet.

Gently score mixture with a sharp knife at the desired cracker size but do not cut through!

Prick each cracker section two or three times with a fork to allow steam to escape.

Sprinkle lightly with salt or other favorite cracker seasoning mix, if desired.

Bake at 350 degrees for about 30 minutes or until crackers are crisp and light brown.

Cool completely. Separate into individual crackers.

Store in air-tight containers in a cool, dry place.