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Gluten free Samosa and spring rolls sheet

Posted on June 26, 2025

Here’s a GLUTEN-FREE samosa and spring roll sheet recipe that’s flexible, soft, and easy to roll without breaking—perfect for stuffing your favorite fillings!

🌾 GLUTEN FREE SAMOSA & SPRING ROLL SHEET

Ingredients:

  • 1 cup rice flour

  • ½ cup tapioca flour (or cornstarch)

  • ¼ cup potato starch

  • ½ tsp xanthan gum (for flexibility)

  • ½ tsp salt

  • 1 tbsp oil (neutral like sunflower or canola)

  • ¾ cup hot water (adjust as needed)

Optional for softer wraps:

  • 2 tbsp yogurt or 1 tsp lemon juice (helps with pliability)

Instructions:

  1. Make the Dough:

    • In a bowl, mix rice flour, tapioca flour, potato starch, salt, and xanthan gum.

    • Add oil and slowly pour in hot water, stirring until a soft dough forms.

    • Knead until smooth. If crumbly, add a little warm water. If sticky, dust with a bit more rice flour.

  2. Rest the Dough:

    • Cover and let it rest for 15–20 minutes to hydrate and soften.

  3. Roll the Sheets:

    • Divide into small balls.

    • Roll each ball between parchment sheets or on a lightly floured surface (using rice flour) until thin and round (~6-7 inches).

    • For spring rolls: Roll into thin rectangles.

    • For samosas: Cut into half-moons or ovals as needed.

  4. Light Cooking (Optional but helpful):

    • Place on a dry non-stick pan over medium heat for 5–10 seconds on each side (don’t cook fully). This helps make them flexible and easier to stuff.

  5. Use or Store:

    • Use immediately for stuffing.

    • Or stack between parchment and freeze in a ziplock for later use.

✅ Tips:

  • Keep the dough covered with a damp cloth while working to prevent drying.

  • Dust lightly while rolling but don’t overdo it.

  • If the sheets feel dry after freezing, steam them briefly or microwave wrapped in a damp towel.

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