Place the cheddar, butter, gluten-free flour blend, salt, garlic powder, cold water, and (if using) onion powder into a food processor. Pulse until the cheese is finely chopped and the mixture begins to come together; hand mixing won't produce the same fine texture.

Run the processor on medium speed for about 30 seconds until the dough holds. If the dough feels dry because your flour blend is starchier, add a teaspoon of cold water at a time until it's workable.

Preheat the oven to 375°F (190°C).

Transfer the dough onto a sheet of parchment paper. Lightly dust your rolling pin with gluten-free flour to keep the dough from sticking.

Roll the dough as thinly as possible while still allowing you to lift the cut pieces. Use a pizza wheel or pasta cutter to trim the dough into small squares or rectangles.

If you prefer shaped crackers, use mini cookie cutters to cut out designs like little fish.

Gently separate the cut crackers so they are not touching on the parchment; a pizza wheel can help lift and move them without deforming.

Press a hole through the center of each unbaked cracker with a chopstick, then sprinkle with coarse salt, unless you are limiting sodium.

Bake for 12–15 minutes or until the crackers turn golden and crisp. Remove and let cool completely on a wire rack—the crackers will firm up as they cool.