In a large bowl, whisk together the gluten free flour, xanthan gum, and salt.

Add the cold, diced butter to the flour mixture and toss lightly until coated.

Note: Keeping the butter cold is vital; it’s what gives the pastry its flaky layers!

Gradually add ice water, stirring until the dough comes together but is not sticky.

Wrap the dough in plastic wrap and refrigerate for at least one hour.

Warning: Don’t overwork the dough; gluten free flour is more delicate!

On a floured surface, roll the dough into a rectangle about 1/2 inch thick.

Fold it in thirds, like a letter, then turn it 90 degrees and roll again. Repeat this process three times.

Note: This rolling and folding technique is crucial for creating layers.

Roll the dough to about 1/4 inch thickness. Cut into desired shapes or sizes.

Place on a parchment-lined baking sheet and brush with an egg wash for a golden finish.

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Preheat your oven to 400°F (200°C).

Bake the pastries for 20 minutes or until golden and puffed.

Note: Watch the pastries as they bake; gluten free flour can brown quickly!