These rustic, hand-rolled crackers work well with chef Cortney Burns’s
English Pea and Goat Cheese Spread or any other hearty topping. If you made Burns’s
Kefir Butter, use the leftover buttermilk-whey; otherwise, storebought buttermilk is fine. Find kamut or rye flour at natural food stores, or substitute whole-grain pastry flour. Also, be sure to use ground white rice flour instead of the glutinous sweet rice flour used for treats like Japanese mochi. These crackers will keep in a covered container for five days, and may be re-toasted to crisp.