Preheat oven to 400 ° F. In bowl of food processor combine sorghum flour, brown rice flour, granulated sugar, salt, and baking powder. Pulse to combine. Add butter. Pulse until no large pieces of butter remain. Mixture should resemble a coarse meal.

Add water. Run food processor until dough comes together, about 15-20 seconds.

Turn dough out onto a 12x16 parchment piece of parchment paper. Press dough into a rectangle. Lightly dust dough with brown rice flour. Cover dough with a second piece of parchment paper.

Roll dough until it almost covers the entire piece of parchment. It should be about 1/16” thick. Peel top piece of parchment away. Using a pizza wheel or knife, trim uneven sides of the dough. Slide parchment and dough onto a 12 x 18 baking sheet

Score dough into rectangles. A pizza wheel works best for this task. (I cut my crackers into 1 x1/2-inch pieces.). Prick dough all over with a fork. Sprinkle dough lightly with Kosher salt.

Bake until crackers are golden brown, about 15 minutes. Some of the crackers on the edge might over-bake.

Remove pan from oven. Allow crackers to cool. Store in an airtight container for up to one week.