In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
Slice the butter very thinly directly from the fridge and add to the flour.
Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
Make a well in the centre and pour in the eggs.
Bring the dough together using your hands.
Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
Cut the pastry into two, one half slightly larger than the other.
Roll each half into balls and flatten slightly to make two thick round discs. Wrap each in baking parchment.
Place in the fridge for 1 hour to chill before rolling out.
Cut two large pieces of baking parchment, around the size you need to roll the pastry out to. Flour them on the inside and place one of your chilled pastry discs between the parchment.
Using a long rolling pin roll out the pastry until it is about 5mm thick.
The pastry is then ready to use.