If I dehydrated okra to make "okra flour"

The okra flour contains no gluten--which is provided by the flour in wheat crackers. Gluten provides extensibility and gives the dough strength to trap air, i.e. allows the cracker to hold together and be flaky/crisp rather than just a dense, crumbly puck. You might try 1/3 okra flour to 2/3 wheat flour as a jumping off point.

Many alternative flour baked items use things like flax and xanthan gum to achieve breadlike textures. Consult some gluten free cracker recipes to see how.

My buddy dehydrated a bunch of okra and grinded it into flour. He gave me a jar of it. I made a shrimp and crab gumbo. When i served my bowl I added a tsp of the okra flour, it made my gumbo slimy.