I adapted a recipe from one of my gluten free cookbooks for those of us that are gluten intolerant and keep the Feast of Unleavened Bread.
You will need:
Mix all ingredients except milk until it appears crumbly. Then add the tablespoon of milk. Mix till it forms a ball. (I use my food processor to shred the cheese then I change blades and use it to mix the ingredients. The dull pastry blade or regular cutting blade works fine.)
It should be noted I shred my own cheese instead of buying bagged shredded cheese, as wheat starch is often used in commercial production to keep the shredded cheese from sticking inside the bag.
Take the ball of dough and make it into a nice neat ball of dough, then smush it between two sheets of parchment paper. Use a rolling pin to roll the dough out as thin as you like. The thinner the dough, the crunchier the unleavened bread.
Remove the top layer of parchment paper and score the dough with a sharp knife into as big or little pieces as you would like. Salt with kosher salt or sea salt, or experiment with other seasonings. Poke dough all over with the tines of a fork.
Place on a cookie sheet or pizza pan and bake at 400 degrees for about 10 minutes. You can adjust the time depending again on how crispy or soft you like your gluten-free unleavened bread.
I think this cheesy gluten free unleavened bread would taste great as breadsticks dipped into some heated marinara sauce. Yum!