Gluten-Free flour is my standard for crackers. It tends to be crisper and a bit dryer and gives the crackers a perfect crunch.
3/4 cup 1:1 gf flour blend
1/4 ground flax seed
1/4 hemp seeds
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp smoked paprika
2 tbs avocado oil
4-5 tbs filtered water
Preheat oven to 400°F.
Line a rimmed baking sheet with parchment paper or silpat
Put all ingredients together in a large mixing bowl, reserving one tbsp of water
Get in there with your hands and mix everything together, working it until a smooth dough is formed. If your dough feels dry or too crumbly, start adding the last of the water slowly (like 1/2 a tbs at a time). You should end up with a smooth dough that doesn't crumble too much and also doesn't stick to your hands.
Place between two sheets of parchment or silpat and roll until very thin (still cut-able but the thinner the crispier)
Using whatever shape/size cookie cutter you like, press out your crackers and place them on your prepared baking sheet
Brush or spray the tops with oil and sprinkle with coarse salt (optional)
Bake for approximately 14 minutes, checking to make sure they aren't burning
Transfer to a cooling rack, they get crispier as they cool.