Preheat oven to 375 F / 190 C

Finely shred 7 ounces of cheddar and set aside

Finely shred .5 ounces of parmesan or parmesan romano and set aside

Add the gluten free flour, xanthan gum, baking powder and salt to a food processor with the s-blade. Pulse the ingredients together a couple of times to mix them.

Cut the cold butter into small chunks

Add the butter to the flour mixture in the processor and pulse several times. (Alternatively, you could use a pastry cutter to cut the butter into the flour mixture)

Pulse the butter until the biggest pieces are about the size of peas.

Add the cheddar to the processor and pulse several times.

Once you have pulsed the mixture several times, turn the processor to low.

The mixture will come together as a ball of dough. At this point, turn the processor off.

Carefully remove the s-blade and then turn the dough out on a clean and lightly floured surface.

Press the dough out on the counter and roll it out to about 11 inches by 13 inches. (28cm x 33cm)

Using a pizza cutter, sharp knife or pastry cutter, cut the dough into 1 inch strips.

Sprinkle the parmesan evenly over the top of the dough and gently press it down.

Cut strips in the other direction to make small rectangle shaped crackers. You should have around 85-95 depending on how small or large you cut them.

Carefully transfer the crackers onto a parchment lined baking sheet. I used 2 sheets. Make sure to leave some space between the crackers as they will spread out during baking.

Dock the crackers with a fork.

Bake the crackers for 10-12 minutes. They will turn golden around the edges when they are done.

Let the crackers cool and then enjoy!