Ingredients8 oz sharp cheddar cheese, grated4 TBS cold, cubed butter1/2 tsp salt, plus more to sprinkle over the tops2 TBS cold water3/4 cup sweet rice flour* 1/4 cup cornstarch1/2 tsp xanthan gum (you can find this at Wholefoods, or you can omit it, but your crackers might be a bit crumbly)
*A note about sweet rice flour:Sweet rice flour is a God-send for gluten-free baking. It is not actually sweet; it is made from a shorter-grain rice that has more starch and makes baked goods hold together better. I get mine cheap from my local Asian food market.
Pulse all of the dry ingredients together in a food processor until well combined, then add the water and pulse until the dough comes together. Chill the dough well; at least 30 minutes in the refrigerator or 10 minutes in the freezer. Roll the dough out as thin as possible; this is important for a crispy, crunchy cracker. Use a pizza cutter to make little squares. Lay the crackers on a non-stick baking sheet and use a fork to poke the tops of each cracker. (This will help them stay flat.) Sprinkle with a bit more salt. Bake at 350 for 7 minutes, then rotate the pan and bake another 7 minutes, or until just golden at the edges.