2 1/2 T ice water
1 1/2 T sour cream
1 1/2 tsp rice vinegar
3/4 cup plus 2/3 cup  gluten free flour blend
1 1/2 tsp sugar
1/2 tsp salt
1/4 tsp xanthan gum
8 T unsalted butter, cut into 1/4″ pieces and frozen for 10-15 minutes


  1. Combine ice water, sour cream and vinegar together in a bowl.
  2. Process flour, sugar, salt, and xanthan gum together in a food processor until combined.
  3. Scatter butter over the top and pulse until the butter is the size of large peas.
  4. Pour half of sour cream mixture over the flour mixture and pulse until incorporated (3 pulses). Pour remaining sour cream mixture in and pulse until dough just comes together (6 pulses).
  5. Turn dough onto a sheet of plastic wrap and flatten into a 5″ disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
  6. Before rolling out the dough, let it sit on the counter and soften slightly for about 15 minutes. (You can keep it in the fridge for up to 2 days).