Lemon Parmesan Crackers

4 ounces freshly grated Parmesan cheese
2 Tablespoons gluten flour
1/2 cup oat flour
1/4 cup soy flour
1 teaspoon (ish) freshly grated lemon zest
1 teaspoon freshly ground black pepper (divided)
1/2 teaspoon garlic powder (optional)
1/4 cup cold butter cut into small pieces
1 tablespoon water
2 teaspoons garlic or onion juice
1 teaspoon freshly squeezed lemon juice

Mix flours well in a separate bowl. Set aside. Whisk together the Parmesan, 3/4 cup flour mixture, lemon zest, about half of the pepper, and garlic powder. Cut in the butter until the mixture resembles coarse crumbs. Make a well and carefully blend in the remaining ingredients, adding more flour mixture if necessary until the dough barely forms a ball. Knead the dough on a floured surface until it is smooth and even. Form the dough into a 12 inch log and wrap tightly. Chill for several hours.

Preheat the oven to 375°F and heavily grease several baking sheets.

Slice the crackers into 1/4 inch thick slices and place about 1 1/2 inches apart on the prepared cookie sheets. Sprinkle evenly with the remaining black pepper. Bake for about 9-10 minutes, or until firm and pale golden brown on the edges. Remove from the baking sheet and let cool on a paper towel lined wire rack.

Makes approximately 50 crackers. Less than 1 carb per cracker.