Whisk together the gluten-free flour blend, xanthan gum, and salt in a large bowl Cut the cold butter into small cubes and add to flour mixture Using a pastry cutter or two knives,

cut the butter into the flour until pea-sized pieces form Combine ice water and apple cider vinegar, then gradually add to the mixture

Gently bring the dough together until just combined (do not overmix)

Form into a rectangle, wrap in plastic wrap, and chill for 30 minutes Roll out the chilled dough on a gluten-free floured surface into a rectangle Fold the dough in thirds (like a letter),

rotate 90 degrees, and roll out again Repeat the folding, rotating, and rolling process 4-5 times, chilling for 15 minutes between every second fold After the final fold,

wrap the dough and chill for at least 1 hour before using