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

2. In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour blend, fine sea salt, and optional garlic and onion powder. Ensure there are no lumps and the seasonings are evenly distributed.

3. Add the gluten-free sourdough discard and 2 tablespoons of olive oil to the bowl with the dry ingredients. Mix everything together with a spatula or spoon until a shaggy dough forms. If the dough seems too dry or crumbly, add water one teaspoon at a time until it just comes together. It should be firm enough to roll out but not sticky.

4. Transfer the dough to the prepared baking sheet. Place another piece of parchment paper on top of the dough. Using a rolling pin, roll the dough out evenly between the two sheets of parchment paper to a thickness of about 1/16 to 1/8 inch. The thinner you roll it, the crispier your crackers will be. Aim for a consistent thickness across the entire sheet for even baking.

5. Carefully remove the top sheet of parchment paper. Brush the surface of the rolled-out dough lightly with a little extra olive oil. Sprinkle with additional fine sea salt, and any other desired seasonings like everything bagel seasoning or dried herbs. Using a pizza cutter or a sharp knife, score the dough into cracker-sized squares or rectangles. Do not separate them; just score them so they can be easily broken apart after baking.

6. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them, as baking times can vary and thinner crackers will cook faster. You might need to rotate the baking sheet halfway through baking for even browning.

7. Once baked, remove the crackers from the oven and let them cool completely on the baking sheet. As they cool, they will become even crispier. Once fully cooled, break them apart along the scored lines.