To make the dough using a stand mixer: In the bowl of a stand mixer, combine the gluten-free flour and butter and beat using the flat beater attachment on low speed. Continue mixing until the mixture is unevenly crumbly and the butter cubes have broken down with some larger chunks remaining.

To make the dough by hand: In a large mixing bowl, combine the gluten-free flour and butter. Flatten the butter cubes between your fingers and thumbs to create butter flakes. Toss the butter flakes with the flour to ensure they’re evenly coated.

In a small bowl, combine the salt and water; stir to dissolve the salt. Add it to the flour/butter mixture.

Mix until all the ingredients are well combined, about 2 minutes. The dough will be very wet with some smaller chunks of butter. Let the dough rest for 5 to 10 minutes, uncovered, to allow the gluten-free flour to hydrate. The mixture will become more cohesive but still be quite sticky.

Turn the dough out onto a lightly (gluten-free) floured surface and fold it over on itself until it comes together; a bench knife or bowl scraper can be a helpful tool here. Use additional gluten-free flour as needed to ensure the dough doesn’t stick to your hands or the work surface.

Shape the dough into a rough 8" square. Wrap in plastic or your favorite reusable wrap and refrigerate for 30 minutes.

Place the chilled dough on a lightly floured work surface. Use a rolling pin to gently tap down the surface of the dough a few times; this will make the butter more pliable and start increasing the length of the dough.

Roll the dough into a rectangle about 8" x 20"; the edges will be rough.

Fold one third of the dough into the center, then the opposite third over the first, like you were folding a business letter, then turn it 90°; this is called a letter fold.

Roll the dough into an 8" x 20" rectangle once again.

Fold each of the shorter edges toward the center until they meet without overlapping. Fold the dough in half along the center where the edges meet, as if closing a book, then turn it 90°; this is called a book fold.

Perform another book fold, using the same folding and turning process. The dough will become more cohesive and easier to work with after each set of folds.

After the last fold, chill the dough for 30 minutes before using in your desired recipe.

Store gluten-free puff pastry, well-wrapped, in the refrigerator for up to a day; freeze for up to a month.