Toast the Seeds (The Flavor Foundation): Place the 30g of sesame seeds in a small, dry skillet over medium heat. Stir frequently until they become fragrant and turn a light golden-brown, which should take about 3-4 minutes. This simple step unlocks a deep, nutty flavor that makes a huge difference. Set them aside to cool completely.

Combine the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, sugar, baking powder, salt, xanthan gum, garlic powder, smoked paprika, and ground pepper. Once combined, stir in the cooled, toasted sesame seeds and the poppy seeds.

Cut in the Cold Butter: Add the small cubes of cold butter to your dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture. The goal is to break down the butter until the mixture resembles coarse, sandy breadcrumbs. Do this quickly to prevent the butter from melting.

Form and Rest the Dough: Pour the cold water over the flour and butter mixture. Use a fork or spatula to mix until a shaggy, slightly sticky dough comes together. Gently bring the dough together with your hands into a cohesive ball. Now, let the dough rest at room temperature for 10 minutes. This crucial rest allows the gluten-free flours to fully absorb the water, transforming the dough from sticky to smooth and workable.

Tip: If the dough seems dry and crumbly after resting, add another teaspoon of cold water and knead it in.

Roll Out the Dough: Divide the rested dough in half. Place one half between two large sheets of parchment paper. Roll it out until it is extremely thin—about 1/16 of an inch (1-2mm). The thinner you roll, the crispier your final cracker will be. Repeat with the second half of the dough.

Cut and Transfer: Peel off the top layer of parchment paper. Using a pizza cutter or a fluted pastry wheel for a decorative edge, cut the dough into your desired cracker shapes. Rectangles about 1x3½ inches work well. Use a thin spatula to carefully transfer the cut crackers to your prepared baking sheets, leaving about a half-inch of space between them for even baking.

Add the Toppings: Lightly brush the tops of the unbaked crackers with water; this acts as a glue to help the toppings adhere. In a small bowl, mix together the remaining sesame seeds, poppy seeds, and flaky sea salt, and sprinkle this mixture evenly over the crackers.

Bake Until Golden: Place one baking sheet at a time on the center rack of your preheated oven. Bake for 12-14 minutes, or until the crackers are a uniform golden-brown with slightly darker edges.

Cool Completely (The Final Step to Crispiness): Let the crackers cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They must cool completely to achieve their final, signature snap. They will seem slightly soft when hot but will crisp up perfectly as they cool.

Storage: Once completely cool, store your homemade crackers in an airtight container at room temperature. They will stay fresh and crispy for about a week.