Preparation

• Preheat the oven to 350°F (180°C) with the oven rack in the middle position, and line two large baking sheets with parchment paper.
• In a large bowl, whisk together the gluten free flour blend, xanthan gum, and salt until well combined.
• Add in the finely grated cheese and the cold cubed butter. Use your fingertips to work them into the dry ingredients until the mixture resembles breadcrumbs, or pulse in a food processor.
• Pour in the cold water and mix until a shaggy dough forms. Knead gently until smooth and workable.
• If the dough feels too dry, add a tiny bit more water and knead until it’s pliable.
• Divide the dough in half and roll out each portion between two sheets of parchment paper until it's about 1/16 inch thick.
• Cut the dough into squares, roughly 1 inch each.
• Transfer the cut crackers to the lined baking sheets, leaving about 1/4 inch of space between them, and poke a hole in the center of each cracker.
• Bake in the preheated oven for 12-15 minutes, or until they are golden brown with darker edges.
• Allow the crackers to cool completely on the baking sheet before serving.