INGREDIENTS

• 8oz shredded cheddar cheese
• 1 cup of gluten free flour (King Arthur’s)
• 4 Tablespoons chilled butter, cubed
• 1/4 teaspoon turmeric (good for some color and it’s an antioxidant and anti-inflammatory)
• 1 teaspoon salt
• 2 Tablespoons (or more) cold water
• Salt to sprinkle on top

DIRECTIONS

• In a standing mixer, mix cheese, butter, turmeric, and salt with paddle attachment until sandy
• Slowly add flour
• Slowly add water until dough starts to form, you may need to use your hands or add more water
• Wrap dough ball in cling wrap and chill in refrigerator for 1 hour
• After an hour, preheat oven to 375F degrees
• Take dough, and slice about a half inch circle 
• Sprinkle flour on surface, as well as both sides of the sliced dough
• Roll out with rolling pin. You want it to be pretty thin, or thicker depending on preference
• You can then either use a knife or pattern roller to cut out squares 
• Using a toothpick, make a hole in each square
• Take your time transferring each square to a pan lined with foil
• You can use your toothpick to help lift squares if they’re stuck
• Once your tray is full, sprinkle with salt
• Put tray into oven for about 10 minutes or until golden brown
• Make sure you keep a close eye on the crackers because they can burn quickly 
• Once baked, remove from pan, cool, and enjoy!

Definitely a little trial and error, so don’t worry if a few error happen! You can also try adding any seasoning to the dough or sprinkling it on top before baking for some extra flavor! Store in an air-tight container to preserve crunchiness!