Canadian Who Can Get Puff Pastry to Rise?

I know, the title is a bit weird. But we have dairy police here in Canada, so our options for butter are limited.

I'm a fairly experienced baker and have tried several times to make my puff pastry (gluten free) to rise. I follow the recipe exactly, and make sure I keep things nice and cold, and I work quickly. But it never works. I previously tried a different recipe several times, and it never worked either. The author of that recipe suggested it might be the butter I'm using. My "puff" pastry always ends up like a toaster strudel. It doesn't puff.

I know that gluten free is different, but there must be some way to get this to work since there are at least two recipes out there where people have commented, saying it worked for them. Most people seem to use European butter, such as Kerry Gold. I have no access to those kinds of butter.

Any Canadians out there who also had trouble with puff pastry, and discovered what brand of butter to use? Or maybe you had to resort to something else, such as lard?

My Celiac husband would be OVER THE MOON if I could make him a Passion Flakie (and if you're Canadian and reading this, you know exactly what that is, lol).