In a small bowl, mix together the psyllium husk and 100g (⅓ cup + 1 ½ tbsp) water. After about 30-45 seconds, a gel will form.

In a separate large bowl, whisk together the plain gluten free flour blend, sugar, xanthan gum and salt until well combined.

Add the melted butter, psyllium gel and the remaining water.

Use a rubber spatula or a wooden spoon to mix all the ingredients together. Eventually, the dough will start coming together in a ball.

Once the dough starts coming together, give it a thorough knead by hand.

Divide the dough into three equal pieces, each piece should weigh about 135g.

Generously dust your work surface with the gluten free flour blend.

Pat one piece of dough into an approximately rectangular shape.

Start rolling out the dough, making sure to lightly flour the top of the dough as well.

To prevent the pastry from tearing, gently roll the rolling pin from the middle towards yourself.

Repeat this process until you’ve rolled the pastry from all four perpendicular directions into a larger rectangle.

Once your filo pastry reaches a thickness of less than 1mm, trim its edges to make an approximate rectangle.

Give the filo pastry sheet a final pass with the rolling pin.

Use a soft-bristled pastry brush to brush away any excess flour from the top of the filo pastry sheet.

Fold the pastry in half and brush away any excess flour.

You can either place it into a closed air-tight container or wrap it in plastic wrap to prevent it from drying out.

Repeat the rolling and folding process with the other two pieces of dough.