In a medium bowl, combine instant potatoes, gluten free flour and baking powder

Work the butter into the flour and potato mixture, until crumbly.

Add 6 tablespoons of water, mix well and add the remaining water, if needed to create a dough. Using your hands is easier than using a spoon.

Wrap the dough in plastic wrap, and chill for 30 - 60 minutes for a flaky textured cracker.

Preheat oven to 375°F.

Cover a cookie sheet with parchment paper.

Working with half the dough at a time, roll out the dough to ¼˝ thickness.

Using a pizza cutter or sharp knife, cut crackers into desired shape and place on cookie sheet.

Push the tines of a fork into each cracker a couple of times to prevent the crackers from puffing.

Bake the crackers for 15 – 20 minutes or until golden brown.

Let cool completely. Store in an airtight container.