Measure the flour by spooning it into your measuring cup, and then leveling off the measuring cup with the straight-edged back of a knife. Set aside.

Cream the butter.

Add the parmesan, herbs, paprika, and peppers, and stir until evenly combined.

Add all-purpose flour, rice flour, and 1 tablespoon of water and stir until evenly combined. You will probably end by kneading the dough with your hands. Dough will be very stiff.

On a clean surface, roll the dough into a 12-inch cylinder, adding flour if necessary to prevent sticking to the rolling surface, and wrap it in plastic wrap. The dough might still be a little crumbly, but try to smush it together as best as you can (adding too much water might make your crackers tough). Chill until firm, at least 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the dough log and slice 1/8 to 1/4-inch thick.

Place the crackers on a sheet pan lined with parchment and bake for approximately 15-19 minutes, or until well-browned. Rotate sheet pan once while baking so that crackers bake evenly. Watch carefully in the last few minutes of baking so they don't burn.

Remove from oven and let cool on sheet pan.