re: 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.