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Roots, grains and gluten-free · Gluten-free

Rice flour doughneutral and flexible without gluten

Hot water gelatinizes starch and tapioca starch adds flexibility; work while warm.

rollsrice noodlesgluten-free wrappers
◷Prep25 min
◔Rest/cooking30 min
◇DifficultyMedium
⌂Yield12 wrappers or 4 servings
Complete method

Directions

  1. 01

    Organize the ingredients

    Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.

    Texture cue: ingredients weighed, tools ready, and temperatures checked
  2. 02

    Mix dry ingredients

    Combine rice flour, tapioca starch and salt. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  3. 03

    Scald

    Add oil and boiling water gradually, stirring into clumps. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  4. 04

    Knead warm

    Knead until smooth; adjust with drops of water or rice flour. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  5. 05

    Roll and cook

    Roll between plastic sheets; cook wrappers on a griddle or cut and boil briefly. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
Get the texture right

The exact point

Warm dough is smooth and flexible with unbroken edges. Crumbling means too little water or heat; gluey dough has too much liquid.

Before you start

Important information

Work warm

Starch firms as it cools.

Absorption

Brands vary; reserve some water.

Certification

Use gluten-free ingredients and tools.

Technical references

Sources consulted for the technical and safety principles in this guide.