Preparation Steps

• In a large bowl, whisk together the gluten-free flour blend, salt, and cayenne pepper (if using).
• Add the shredded cheddar cheese and cold butter cubes to the flour mixture. Cut the butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
• Gather the dough into a ball, flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
• Cut the dough into desired shapes using cookie cutters or a knife. Prick each cracker a few times with a fork.
• Place the crackers on the prepared baking sheets.
• Bake for 10-12 minutes, or until golden brown and crispy.
• Let the crackers cool completely on the baking sheets before serving.