In a large bowl, whisk together all the dry ingredients: gluten free flour blend, sugar, xanthan gum and salt.

Add the 40g of cold cubed butter and, using your fingertips, work it into the dry ingredients until you get a texture resembling fine breadcrumbs.

Add the 120g of cold butter slices to the dry ingredients. Toss the mixture with your fingertips so that each butter slice is coated in flour. Separate any slices that have stuck together.

Start adding the cold water, 1-2 tablespoons at a time. After each addition of water, use your fingertips or a fork to toss the mixture around so that the flour gets evenly hydrated.

Continue adding the water and tossing the mixture until all the flour has been hydrated and the mixture starts clumping together in places.

Bring the puff pastry dough together into a ball. Knead it only until it comes together in a ball.

Wrap the prepared gluten free puff pastry dough in plastic wrap/cling film.

Chill the puff pastry dough in the fridge for about 30 minutes.

On a lightly floured work surface, roll out the chilled dough into a long rectangle.

First letter fold: Fold one third of the rectangle towards the centre and then fold the other third over it.

Rotate the folded pastry by 90 degrees, so that the open ends point towards and away from you.

Roll out the pastry again into a long rectangle.

Second letter fold: Fold one third of the rectangle towards the centre and then fold the other third over it.

Wrap the finished gluten free puff pastry tightly in plastic wrap/cling film and chill in the fridge until needed.