In a large bowl, whisk together the gluten free flour, salt, and sugar. Add any optional spices now (like garlic or cracked pepper).

Add the water and olive oil. Stir with a spatula until the dough looks crumbly - that’s normal!

Transfer to a clean surface and knead briefly until it forms a smooth dough.

Flatten the dough, wrap it in plastic wrap, and chill for 15–20 minutes to let the flour hydrate

Get two sheet trays ready.

Divide the cracker dough in half, as rolling out smaller portions makes it easier to achieve an even thickness. Lightly dust a sheet of parchment paper with gluten-free flour, and sprinkle a little on the dough to prevent sticking.

Roll the dough out to about ⅛–1/16 inch (2–4 mm) thick. If possible, aim for a rectangular shape. It's okay if the edges are a bit rough looking.

Carefully transfer the rolled out piece of cracker dough to one of the baking sheets.

With a sharp knife or a pizza cutter, cut the cracker dough into about 2" squares, rectangles or whatever size you like. I actually don't use a ruler for this recipe and just eyeball it.

Once the first half is rolled out and cut, pop the tray into the fridge while you repeat the process with the second half of the dough.

Once both trays are ready, preheat your oven to 400°F.

Once the oven is fully preheated to 400F, take the baking sheets out of the fridge.

Brush them with some additional olive oil and sprinkle the crackers with flaky sea salt (or your choice of toppings) before placing them in the oven.

Bake for 10 minutes, then swap the trays (move the top tray to the bottom and vice versa) and rotate each 180°. This ensures even browning.

Continue baking for another 12-14 minutes, until the crackers are golden brown and dry to the touch. Keep in mind, they will crisp up further as they cool. If you oven bakes very unevenly, you may find one tray bakes faster than the other one.

Remove the gluten free crackers and carefully break them apart (IF they appear to be baked together)

Return the crackers to the turned off oven and allow them to sit inside with the door cracked open for about 10 minutes. This allows them to continue drying out, resulting in an extra crispy texture.

After about 10 minutes, remove the crackers from the oven and transfer them to a cooling rack and allow them to cool completely. The crackers will crisp up as they cool.