Meanwhile in the bowl of a food processor fitted with the S blade, add the gluten free flour, tapioca flour, sugar, and salt. Pulse 5-6 times to combine. Add the solid coconut oil and pulse until chunky, about 7-8 pulses. With the processor running, add the nut milk mixture, holding out about one to two tablespoons and process about 10-15 seconds or until the mixture starts to come together (it will look crumbly). To see if the dough is ready, grab a fist-full and squeeze. It should hold together. If not, add the remaining nut milk, process again and retest until it clumps in your fist.