Mix all ingredients except the coarse salt. Dough will be crumbly.
Roll up golf ball sized chunks of dough into balls.
Place each between two sheets of parchment paper (cut into 6-8" squares, to avoid waste), and roll out to about ¼-1/3 inch thick.
Use pastry cutter or pizza wheel to cut into small crackers, then while still on parchment place into baking sheet.
Bake for 15-16 minutes, until edges are starting to brown.
Remove, leaving on parchment to cool. Due to delicacy of cracker leave on parchment until plating to serve.
Notes
*These are delicate for a sturdier cracker swap out ¼ cup of the corn flour for tapioca flour, or if gluten-free is not an issue standard all-purpose flour)