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Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the gluten free flour and 1/2 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
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