Reach your hands in and gather the dough into your hands...the dough should press together and hole easily. Knead a couple of times to bring it all together, and divide into 4 equal chunks, wrapping each on a piece of plastic wrap or parchment to prevent it drying out.
Start with one chunk, using either parchment paper, or a non-stick baking mat, place the dough on top, cover with plastic wrap, and then roll out SUPER THIN. This is key to the crispy texture. This one chunk of dough should roll out to around the size of the baking mat or cookie sheet. Roll out as evenly as possible...the edges are usually a but thinner, this is OK.
At this point, I pull the crackers out, remove any that are golden and crispy (usually around the edges), and completely break and pull apart the remaining crackers. Place them back in the oven to turn golden and crisp...about 1-4 minutes more...depending on how thin you got them!
Valuable recipe hints are written in the post above!! Don't miss out on the "crispy gluten free cracker"hacks!
Recipe via tessadomesticdiva.com