Hi Heidi - You are on sending yourself down the right path by experimenting with whole wheat flour and some corn meal. I may even suggest you try making a further blend with some self-rising flour. This flour tends to be fairly low in protein (8-9%) at least here in the US. Be sure your dough is properly hyrdated. It should be somewhat dry but a little tackiness is Ok, too. The whole wheat will continue to absorb the moisture as it rests prior to rolling. A little yeast in the recipe can't hurt either. It will give your crackers some body and a little lift. And, be sure the dough is rolled out very very thin for a crispy cracker. Good luck, Heidi! Elisabeth@KAF

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