Looking for testing method for gluten free cracker dough

I’m having a lot of issues with variability in the hydration of a sheeted gluten free cracker dough.  I often times have to add or subtract water during a production run.  This is to enable efficient sheeting of the dough or to help with curling at the belt transfers in the case of the dough being too sticky.  I know where the variability in the dough is coming from and we are in the process of trying to get more consistent ingredients, but in the mean time I’m looking for any ideas for testing the dough before it’s on the line.  Does anyone have experience using a texture analyzer with gluten free doughs?  Ideally I’d like to be able to test the dough and then be able to eventually be able to come up with a table with the amount of water to be added or subtracted from the next batch to hit the correct dough extensibility and hydration/stickiness.  My instinct and experience is what I’m using now and this can often take several batches to get the dough to the ideal and in the meanwhile we are having issues sheeting and the sheet either ripping or sticking, depending if it’s too wet or dry.  Thanks for any help!