Step 1

In a medium-sized bowl, place the flour blend, xanthan gum, and salt, and whisk until well combined.

Step 2

Add the shredded butter and shredded cheese, and stir to coat the cheese in the dry ingredients. Using the back of the spoon, break up any large clumps in the shredded butter.

Step 3

Create a well in the center of the mixture and add 1/4 cup milk.

Step 4

Stir to combine and moisten all of the dry ingredients with the milk. The mixture should come together in clumps.

Step 5

Drizzle in more cold milk by the teaspoonful to moisten any dry patches.

Step 6

Using clean, dry hands, squeeze the mixture until the dough comes together into a cohesive ball.

Step 7

Place the dough on a large piece of plastic wrap and wrap it tightly.

Step 8

Place it in the refrigerator for at least an hour, and up to 3 days. The dough should be firm to the touch, but not hard or dry (which won't happen unless it's not properly wrapped and hasn't been allowed to chill for much more than 3 days).

Step 9

Once the dough is chilled and you're ready to work with it, preheat the oven to 325°F. Line rimmed baking sheets with parchment paper and set them aside.

Step 10

Divide the dough into two roughly equal parts. Work with one at a time, wrapping the other tightly in plastic and keeping it in the refrigerator.

Step 11

Sprinkle a flat surface lightly with gluten free flour, and place the first half of chilled dough on top. Sprinkle it lightly with more flour.

Step 12

Use a rolling pin to roll the dough until it's about 1/4-inch thick, sprinkling lightly with more flour as you work to prevent sticking. Shift and move the dough frequently, turning it over and sprinkling it with more flour, to prevent it from sticking to the surface or the rolling pin.

Step 13

Fold the dough over on itself in half, then in half again until you have a thick square of dough. Sprinkle it again with more flour, and roll it out again in the same manner, moving, shifting, and turning it over and sprinkling it lightly with more flour, until it's about 1/8-inch thick.

Step 14

If the butter has begun to melt, making the dough sticky, place the dough in the refrigerator to chill again until firm (about 10 minutes). Roll it out again, turning and shifting it frequently, until you have a 1/8-inch thick rectangle or round.

Step 15

To make square crackers, using a pastry wheel, pizza cutter, or sharp knife, cut the rolled-out dough into pieces approximately 1-inch square (or larger, if you prefer). For a wavy edge, use a fluted pastry wheel. Place the squares about 1/4-inch apart on the prepared baking sheets.

Step 16

To make round crackers, use a round cookie cutter about 1-inch in diameter to cut out rounds of dough, and place them about 1/4-inch apart on the prepared baking sheets. Gather and reroll scraps of dough, and cut out more rounds.

Step 17

Repeat the process with the second piece of raw dough.

Step 18

Place the baking sheets one at a time in the preheated oven and bake, rotating halfway through, for about 15 minutes or until the crackers are lightly golden brown all over. Repeat with any remaining rounds.

Step 19

Allow the crackers to cool on the baking sheet until set. They will crisp as they cool. Store in a tightly sealed glass container to maintain texture.