Add the gluten free flour and salt to a food processor then pulse. Next add butter nonfat milk and pulse until the mixture resembles coarse meal.

Wrap dough in plastic wrap and refrigerate for 20 minutes.

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

Roll dough onto a lightly gluten free floured work surface and cut into desired shapes using a cookie cutter. If you choose to use a fish cut-out, use a toothpick to make faces. Arrange shapes on the prepared baking sheet.

Bake in the preheated oven until golden brown and crispy, 15 to 16 minutes.