Add the gluten free flour tomato paste cheddar cheese and salt to a food processor then pulse. Next add butter nonfat milk and pulse until the mixture resembles a 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.