1/2 cup softened butter
1/2 pound softened blue cheese
1 egg, separated
salt to taste
freshly ground black pepper to taste
1/2 cup toasted pecans, finely chopped
1/4 cup gluten flour
1/2 cup oat flour
1/4 cup soy flour
1/4 cup pecan meal
1 cup pecan halves

Mix flours and pecan meal well in a medium bowl. Set aside. In a medium bowl, cream the butter and blue cheese until very smooth and creamy. Beat in the egg yolk and salt and pepper to taste. Add the chopped pecans and enough flour-mixture until the mixture forms a dough that will gather into a ball. Roll the dough into two 12 inch logs and wrap tightly and freeze for 30 minutes.

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

Slice the logs into 1/4 inch thick crackers and place 1/2 inch apart on the baking sheets. Place a pecan half decoratively on each slice. In a small bowl beat the egg whites until broken. Brush the egg whites over each cracker and pecan half. Bake for about 12 minutes, or until golden brown. Remove from the baking sheet and let cool on a paper towel lined wire rack.

Makes approximately 100 crackers. Trace of carbs per cracker.