Add all of your ingredients to a food processor. You want the cheese to get cut up into fine pieces so mixing by hand is not going to have the same effect.
Blend the ingredients on medium speed for about 30 seconds. If your dough isn't easy to work with, it is possible your gluten-free flour blend is starchier than what I used. If that is the case a tiny bit more water will help.
Preheat your oven to 375º F.
Place your cheese cracker dough onto a piece of parchment paper. Dust your rolling pin with some gluten-free flour to prevent sticking.
Roll the dough out as thinly as you can where you can still move the cut pieces of cracker. Use a pizza cutting wheel or pasta cutter to make cracker square or rectangle shapes.
You can also use mini-sized cookie cutters to cut out shapes like goldfish!
After you cut the crackers out, use the pizza wheel to gently move each cracker so there is a distance between them all. This will prevent them from sticking together as they bake.
Use a chopstick to poke a hole into each unbaked cracker. Sprinkle the crackers with coarse salt. If you are trying to be low sodium, you can skip this step.
Bake the crackers for 12-15 minutes, or until golden.