In a large bowl, whisk together the gluten-free flour and salt.
2
Add the cold cubed butter and cut it into the flour using a pastry cutter or fork. You should have a crumbly texture with visible small chunks of butter.
3
Stir in the lemon juice.
4
Slowly drizzle in the ice water, one tablespoon at a time, mixing gently until a dough forms. Do not overmix.
5
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
6
Lightly flour your surface or use parchment paper. Roll the chilled dough into a rectangle.
7
Fold the dough into thirds like a letter, rotate it, then repeat the rolling and folding process 3 to 4 times.
8
Rewrap the dough and chill again for another hour.
9
Use the puff pastry as needed for sweet or savory baby shower recipes. Bake at 400°F (200°C) for 18–20 minutes or until golden and flaky.