Preheat oven to 350°F (180°C).

Add shredded cheese, flour, cold butter, and salt to a food processor and pulse until the mixture resembles sand.

Add water (1 Tbsp at a time) to adjust the consistency, pulsing to combine, until it becomes a dough.

Remove dough from food processor, form into a disc, wrap in plastic wrap, and chill in the fridge for 20 minutes (or up to a few hours, if necessary).

Once chilled, cut dough ball in half. Re-wrap and transfer the half of the dough back to the fridge while you work with the other half.

Lightly flour a piece of parchment, place the dough onto it, and place another sheet of parchment on top of the dough. (This will prevent the dough from sticking.)

Between sheets of parchment, roll out the dough as thinly and evenly as possible—less than ⅛ of an inch is ideal.

Remove the top sheet of parchment. Score the dough in a grid of 1-inch squares, to mark the lines where you plan to cut. (I used a width of a ruler to help score the dough, so I ended up with ~1.2-inch squares.)

Cut rolled dough into squares using a pastry wheel or pizza cutter.

Prepare light-colored* baking sheets with parchment and spray with cooking spray. Carefully transfer cut crackers onto parchment so they’re close but not touching.

Use a skewer or toothpick to poke a hole in the middle of each cracker, then finish with a sprinkle of coarse salt.

Bake gluten-free Cheez-Its for 14-16 minutes, until crispy and lightly browned. (The browner they are, the crunchier they’ll become!)

Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks to cool. (They’ll crisp more as they cool.)

Repeat process with other half of dough when desired.

Store baked cheese crackers in an airtight container at room temperature for up to 2 weeks.

Yields ~175-200 homemade Cheez-Its 1.2x1.2-inch in size. (Exact yield will vary depending on size of crackers.)