In a large mixing bowl, combine gluten-free flour blend and salt. Mix well to distribute evenly.
Add olive oil and honey (if using) to the flour mixture. Mix until the oil is well incorporated.
Gradually add cold water while mixing until a smooth, cohesive dough forms. The dough should not be sticky.
Let the dough rest for 15 minutes. This allows the flour to hydrate properly for better texture.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness.
Remove the top parchment paper and cut the dough into squares using a pizza cutter or knife.
Use a fork to poke holes evenly across each cracker to prevent puffing during baking.
Transfer the crackers to the prepared baking sheet, leaving small gaps between each piece.
Bake for 12-15 minutes until golden brown and crispy. Watch carefully in the last few minutes to prevent burning.
Remove from oven and let cool completely on the baking sheet before storing or serving.
