Preheat your oven to 350°F (180°C).

In a food processor, combine shredded cheddar cheese, gluten-free all-purpose flour, cold butter, and a pinch of salt. Pulse until sandy.

Gradually add cold water one tablespoon at a time while pulsing until the dough starts to come together.

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.

Roll the chilled dough between two parchment sheets to about ⅛ inch thickness.

Score the dough into 1-inch squares using a ruler as a guide.

Cut the scored dough into individual squares with a pastry cutter and place on a prepared baking sheet.

Poke holes in each square and sprinkle with coarse salt.

Bake in the preheated oven for 14-16 minutes until browned and crispy.

Allow to cool on wire racks before storing.