Bring the water and salt to a boil, then whisk in the wild rice flour and cook, stirring with a spatula until it forms a thick paste.
Whisk in the oil. Allow the mixture to cool, covered.
Using a silicone baking mat, roll out teaspoon sized portions of the crackers, flatten into disks, and bake at 300 for 45 minutes, or until crisp and cooked.
Cool the crackers, then store in an air tight container.
The crackers can be refreshed by gently toasting in a low oven if needed, but should keep for a few days.
Notes
Using different grains
You can use lots of different grains here if you don't have wild rice. Cornmeal, buckwheat and millet, ground in a spice grinder or grain mill will all work too.