In a medium bowl, whisk together the gluten-free flour blend, salt, garlic powder, onion powder, and baking powder.

Add the olive oil and honey; stir until the mixture looks crumbly. Gradually add cold water until a smooth, manageable dough forms.

Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick, keeping it as even as possible.

Remove the top parchment sheet and cut the dough into roughly 1.5-inch squares.

Preheat your oven to 400°F. Transfer the dough, still on the bottom parchment paper, onto a baking sheet.

Lightly sprinkle some water on the dough and use your fingers to smooth it over the squares, then sprinkle with flaky salt. Bake for 15 minutes or until the edges are lightly golden.

Remove from the oven and let the crackers cool on a rack until crisp. Enjoy immediately or store in an airtight container.