1/2 cup unsalted butter, cold, cut into small cubes (1 stick, or 4 oz)
3/4 cup white cheddar, finely shredded (2 1/2 oz)
1/2 cup ice cold water
Combine the flours, salt and herbs in a bowl. Cut in cold butter until it’s all combined into pieces smaller than peas. Add grated cheese and stir with fork to mix. Sprinkle with ice water, a few Tablespoons at a time, and stir with a fork until dough comes together in a ball. Divide the dough in half, and flatten each half into a 1-inch thick square patty, wrap well in plastic, and place in the refrigerator for 30-60 minutes.
Preheat oven to 400° F. Line a large baking sheet with parchment paper, or spray very lightly with oil.
Work with one chilled patty of dough at a time. Roll each out into a 6-inch x 12-inch rectangle about ¼ inch thick. Use lots of Hodgson Mill Gluten Free Multipurpose Baking Mix on surface, rolling pin, and fingers to keep dough from sticking or breaking. Dough may be brittle when cold, so if it crumbles when rolled out, wait 1-2 minutes to let it warm up slightly.
Pinch the edges in so each strip becomes a rough cylinder, and then roll it out from the middle to the ends, like rolling a coil out of clay. Press very gently and evenly through all fingertips to keep it smooth. Each straw will stretch out a few inches as you roll, so shaped straws should be about 10-11 inches long and about the width of a pencil.
If dough starts to fall apart over time, return it to the refrigerator for 10-15 minutes. If straws break while rolling, you may either squish pieces back together, or re-roll, or reserve broken ends as scraps, return to fridge, and re-roll after chilling.
Bake straws 9-10 minutes, until some cheese has melted onto the pan, tops are slightly browned, and bottoms are more deeply browned. Flip each straw over, and bake 2-3 more minutes. (Thin straws will cook quickly, and thicker ones may take a few more minutes.) Cool completely.
Notes: Straws will become crispier over time. Keeps for up to a week if tightly sealed and kept cool.