Combine flax meal with 3 tbsps of water and let sit for 5mins
Whisk gluten-free flour and salt in a medium mixing bowl
Toss your very cold butter into the flour mixture and pinch butter using your hands or pastry blender until butter is broken into smaller pieces
Once flax meal has combined with water, whisk in dairy-free milk, ⅓ cup of ice water, and vinegar quickly
Pour the flax and milk mixture over the flour and butter mixture and toss with a fork to combine to begin to form the dough
When most of the dough is formed, pour the dough out onto a flat surface begin to kneed the dough using your hands
Next, work the dough until formed yet fairly dry and you see butter chunks
With plastic wrap, wrap the dough and let sit in the refrigerator for 1 hr until ready to prep empanadas