1/2 pound grated extra sharp Cheddar
1/2 cup cold butter cut into small pieces
1 teaspoon Worcestershire sauce
salt to taste
dash of cayenne pepper
2 Tablespoons gluten flour
1/4 cup oat flour
1/4 cup soy flour

Mix flours well in a separate bowl. Set aside. Place the cheese, butter, Worcestershire, salt, and cayenne in a food processor and process until smooth. Add enough flour until the mixture forms a ball and holds together. Form the dough into one 12 inch log and wrap tightly. Refrigerate for several hours (this dough also freezes for long periods of time...make sure it is triple wrapped though).

Preheat the oven to 400°F and heavily grease several baking sheets.

Slice the crackers into 1/4 slices and place about 1 1/2 inches apart on the prepared baking sheets. Bake for about 5 minutes, or until the crackers are firm and starting to 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.