4 oz. Cheddar Cheese, shredded
4 Tbs. Butter (Softened just a tiny bit)
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk
Topping: salt, dried herbs or spices if desired
Preheat oven to 400 F. Lightly grease a baking sheet. (Parchment paper works well too)
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface (I rolled mine between two pieces of wax paper), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.
Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.