1. Preheat your oven to 350 F (175 C). Line two large baking sheets with parchment paper.

2. In a medium-sized bowl, combine the gluten-free sourdough discard, gluten-free all-purpose flour blend, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and the optional garlic and onion powder. Mix everything together with a spatula until a cohesive, slightly sticky dough forms.

3. Divide the dough into two equal portions. Place one portion between two sheets of parchment paper. Using a rolling pin, roll the dough out very thinly, aiming for about 1/16 to 1/8 inch thickness. Repeat with the second portion of dough.

4. Carefully remove the top layer of parchment paper from each rolled-out dough sheet. Using a pizza cutter or a sharp knife, score the dough into your desired cracker shapes. Brush the surface lightly with a little extra olive oil and sprinkle generously with flaky sea salt.

5. Transfer the parchment paper with the scored dough onto the prepared baking sheets. Bake for 20-25 minutes, or until the crackers are golden brown and feel firm to the touch.

6. Once baked, remove the crackers from the oven. Let them cool completely on the baking sheets. Once cooled, break them apart along the scored lines.