Dry Ingredients

1 cup garbanzo bean flour
1/2 cup GF all-purpose flour
2 teaspoons GF baking powder
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon onion powder
1/2 teaspoon xanthan gum
2 teaspoons sugar
Sesame seeds (optional)

Wet Ingredients

1/4 cup GFCF butter (Earth Balance, Spectrum)
2 tablespoons olive oil
4 cloves fresh garlic, minced
4 tablespoons ice water

1) Preheat oven to 325°.
2) Measure dry ingredients into a food processor and pulse several times to combine. Measure oil, butter, and garlic into the dry ingredients and pulse until coarse crumbs form. Add ice water, 1 tablespoon at a time, pulsing between each addition, until the dough forms a ball. Separate dough into two balls.
3) Line two baking sheets with silpat or parchment, one for each ball. Place dough balls on prepared baking sheets and lay plastic wrap over each ball. Roll dough to about 1/8-inch thick. Remove plastic wrap and lightly cut the dough into 2-inch squares (I use a spatula, not a knife, so the silpat doesn't get damaged). Pierce the top two or three times with a fork. Optionally, sprinkle with sesame seeds, pressing seeds down gently to embed them in the dough.
4) Bake for 20 minutes in a preheated 325° oven.

Makes 4 dozen.