Add all of the ingredients to the bowl of your food processor, and pulse until mixed together.
Add the water a little at a time, until the mixture can hold together in a ball.
Divide into two balls and place each on a silpat or parchment paper.
For "Goldfish" (or any other cookie cutter shape): Roll ball of dough about 1/8 inch thick and cut into desired shape using small (about 1-1 1/2 inch) cookie cutters. Gently place each cracker onto a Silpat or parchment lines baking sheet. Prick each cracker with a fork.
For "Cheez-Its": Roll ball of dough about 1/8 inch thick, into as close to a rectangle as possible. Using a pizza cutter or knife, cut into about 1 inch squares, but do not separate the crackers. Lift the mats or parchment paper onto two baking sheets. Prick each cracker with a fork.
Bake for about 25 minutes, checking after the first 15-20 minutes, or until the crackers are browned. For the "Cheez-Its", if the outer crackers are getting too crunchy, remove from the pan, and return the pan to the oven to finish baking the inner crackers.
Let cool, separate the squares (if you made "Cheez-Its"), and store in a sealed container for several weeks.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/08/21/whats-in-the-lunchbox-wednesday-gluten-free-cheddar-crackers-for-backtoschoolweek/