Mix together flour, baking soda, xanthum gum and salt in a bowl and set aside
In mixer bowl, cream together butter and sugar. Scrape the sides of the bowl often.
Add in egg and vanilla
Slowly add in the flour mixture and stir for 1 minute past when all flour is incorporated
Split the cookie dough into 3 equally sized pieces
Place 1/3 back into the mixer and add in peppermint extract and 1/4-1/2 tsp red gel food color.
Mix until even, remove from bowl and set aside
Place another 1/3 of the cookie dough into the mixer bowl, add in cocoa and if needed 1 tsp water or milk
Mix until cocoa is fully incorportated
Roll all three pieces into balls and set in fridge to chill for a few minutes
Once chilled roll out each section of dough into a 12x8 inch rectangle. I recommend doing this on silicone baking mats.
Chill again (the gluten free dough needs to be cold to stick together)
Place the three layers on top of each other then roll like a jellyroll, be as tight as you can manage
If you roll is a bit fat, you can evenly roll the log against the table to elongate it, so long as you are gentle and apply pressure evenly
Chill in freezer at least 2 hours