Pre-heat the oven to 375 ºF (190 ºC) and line a baking sheet with baking/greaseproof paper.

In a bowl, sift together the gluten free flour, xanthan gum and salt.

Add the cubed COLD unsalted butter and, using your hands, rub it into the flour. At the end, you should have fully incorporated the majority of it into the flour, but still have quite a few leftover pea-sized pieces.(The greater the proportion of the butter that hasn't been fully incorporated, the flakier the crackers in the end.)

Add the grated cheddar and mix well, until it's evenly distributed.

Add the cold water, one tablespoon at a time, until the dough comes together into a ball. Knead it together briefly.

At this point, you can add the spices. Knead them into the cracker dough quickly – some marbling is perfectly fine.

Refrigerate the cracker dough, wrapped in cling film, for about ½ hour.

Roll out the cracker dough (I prefer to do so between two layers of cling film) about 3 mm thick, and cut out the crackers with a cookie cutter of choice (or make them rectangular, cutting them with a knife).I cut them with a 1 inch (2 ½ cm) diameter round cookie cutter. This gives about 35 gluten free crackers.

Transfer the cut out crackers onto the lined baking sheet and bake them at 375 ºF (190 ºC) for about 18 - 20 minutes, or until puffed up slightly and deep golden brown.

Allow to cool, and enjoy!

The gluten free crackers keep well in a closed container in a cool dry place for 3 - 4 days. (Longer than that, and they can dry out.)