Gluten Free Cheese Cracker Recipe

Dough
8 oz grated cheddar cheese (aprox 3 cups)
1/3 cup white rice flour
1/3 cup tapioca starch
1/3 cup corn starch
1/2 tsp xanthan gum
1/2 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
6 tbsp cold butter
2-4 tbsp cold water

Instructions
1. In a food processor mix together the white rice flour, tapioca starch, corn starch, xanthan gum, paprika, onion powder, garlic powder and salt.
2. Add the cold butter and process until the butter is incorporated into the dry ingredients.
3. Add the grated cheese and process until all the cheese is mixed into the dough.
4. Add 2 tbsp of cold water and process, if a dough does not form add 1-2 more tbsp of water, one at a time.
5. Take the dough out of the food processor onto plastic wrap sheets placed on your counter/table.
6. Flatten the dough into a disk and refrigerate for 15-20 mins.
7.Remove the dough from the fridge, divide into 2 sections and roll out the doughs. It should be about 1/4". Thinner dough (aprox 1/8" will make a crispier cracker.
8. Cut out crackers with a small cookie cutter or cut into squares. Place on a parchment paper lined baking sheet.
9. Bake at 350 degrees Fahrenheit for 10-15 mins, 10 mins for smaller crackers and 15 for larger ones.
10. Remove from the oven, let cool. Store in an airtight container or bag. If you do not eat them in 2-3 days it is best to keep them in the freezer.