Make your gluten-free flour mix (this can be used for most recipes). Mix the white rice, tapioca and coconut flours and xanthan gum.
Add the salt (If salted butter is used you can leave out the salt).
Grate the butter into the flour mix. Stopping at intervals to mix so that each layer of grated butter is covered in flour.
Make a well in the centre of your buttered flour mix and add the water.
Mix the water in starting from the centre and working your way towards the edges. Then work the dough a bit using your hands until you have one mass.
Cover the dough in cling wrap and chill in the fridge for 1 - 2 hours.
Remove from the fridge and let the dough sit for approx. 20 minutes.
Roll out the dough to your desired size and shape. If the dough cracks, it is too cold and must sit a while longer.