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Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.
In a large bowl, whisk together the gluten free flour blend, xanthan gum and salt.
Add the finely grated cheese and the cold cubed butter, and work them into the dry ingredients with your fingertips until you get a crumbly mixture resembling breadcrumbs.
Add the water and, with a fork, wooden spoon or silicon spatula, mix everything together into a shaggy dough. Then, give it a thorough knead until you get a smooth, workable dough that's easy to roll out without cracking.
Divide the dough in half. Roll out one portion of the dough between two sheets of parchment/baking paper until it's about 1/16 inch (1-2mm) thick. Using a pizza cutter, sharp knife or a cookie cutter, divide the dough into individual crackers. Repeat with the other half of the dough. Re-roll any scraps as well.
Transfer the crackers to the lined baking sheets, placing them about ¼ inch (0.5 cm) apart.
Use the flat end of a skewer to poke a hole in the centre of each cracker.
Bake the crackers, one baking sheet at a time, at 350ºF (180ºC) for about 12-15 minutes or until they’re evenly golden brown with slightly darker edges.
Allow the crackers to cool completely on the baking sheet before serving.