Preheat oven to 375 degrees F.

Place the sorghum flour, sweet rice flour, arrowroot, baking soda, and salt in a food processor. Give it a whirl or two then add the quinoa and olive oil. Process until combined. Slowly add the water, while processing, just until the dough forms a ball. Stop at this point and don''t add anymore water.

Place the dough ball on a sheet of parchment paper. Place another piece on top, flatten the dough with your hands and then begin rolling into a large, thin circle. To make it easier, divide the dough into two and roll separately. Just be sure to keep rolling to get the dough ultra-thin.

Remove the top layer of parchment and sprinkle with seeds. Gently roll them into the dough (gently).

Slide the rolled-out dough onto a large cookie sheet. Use a pizza cutter to slice the dough into small squares.

Bake for 30 to 35 minutes. Watch baking time carefully as it will totally depend on the thickness of your crackers! Crackers will crisp up as they cool. Store in an airtight jar.