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Xanthan gum is added to gluten free flour to make the dough more pliable and less likely to dry out as quickly and crack.

Most store bought gluten free flour blends contain xanthan gum, I add it to my homemade mixture. For a while I couldn’t tolerate it but lately I’ve been okay with it.

It is important to use it otherwise you don’t get good results. It helps the flour blend hold moisture in.

Now for pasta I can actually be of help. I have a recipe that I used for years to make homemade egg noodles. It was Grandma Nettie's recipe. NOT gluten free, but delicious.

I can do a recipe thread for that if you would like.

Yes, most GF recipes I looked at used a GF flour blend, but also included things like the xaur gum or whatever it's called and several other ingredients I am guessing would make it act more like an all purpose flour recipe. I was looking for something easy without all the extras. But of course, easy isn't always better. Thank you Patrice for chiming in, I knew if anyone would know it would be you on how GF ingredients work since you make alot of GF recipes.


But also, I was glad to find out the dough is similar enough to a pasta dough, though pasta uses more eggs and oil instead of water and the amounts may be a bit different. Either way, I wouldn't hesitate trying to use the same dough for egg rolls, won tons, and pasta. Atleast one time to experiment with it to see if it would work.

Pasta isn't something I've done yet and I should. It's been on my mind to make it, just haven't taken that step yet......other than having made wontons and the texture/consistency is similar enough. |em22|

https://www.youtube.com/watch?v=p34Sd9xv1GY

That is what I am looking forward to. You got the skills Patrice.

Thanks OF, almond flour will give a slight almond flavor and aroma. I’m not sure how well it would fry up since nuts get bit when they get dark colored when roasting them. One day when I’m feeling up to it, I might play around with making a wrapper from a gf flour blend.

I did some searching online for a gluten free recipe for wrappers. All that I found seemed a bit complicated to me, having to mix different types of flours, gums and starches, etc. But also kept in mind the ingredients for regular wrappers (not GF), sounded alot like homemade pasta......so I did some more searching and found this recipe for GF pasta.

https://www.biggerbolderbaking.com/gluten-free-pasta-homemade/

Ingredients
1 1/2 cups (6oz/172g) blanched almond flour
1 1/2 cup (6oz/172g) tapioca starch
2 eggs + 2 egg yolks


Instructions
In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.
Make a well in the center of the bowl and add in the eggs and egg yolks.
Using a fork begin to whisk the eggs into the dry ingredients.
At first, the mixture may seem dry but keep mixing. Once mostly combined and crumbly, begin to bring the dough together with your hands, kneading for about 3-5 minutes until you have a smooth dough. It may seem a bit crumbly at this stage but will get wetter after it rests.
Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.
Dust a large work surface and a rolling pin with tapioca starch. Once the dough has rested, take a piece of dough and roll it out gently until it is between 1/4 and 1/8 of an inch thick. Think thinner the better as it will puff up once cooked so factor that in.
Using a sharp knife or a pizza cutter cut the dough into thin even strips, or whatever thickness you desire. Carefully lift the strips up and gently separate. I found it easier to work with shorter strips (around 6 inches long).





It's very easy and with few ingredients, and I don't see why won tons, dumplings or egg rolls couldn't be made with the same dough, regardless of GF or not. Basics are the same......flour, salt, egg and water for wrappers and flour, salt, eggs and oil for pasta.

Of course, the important factor is actual taste, and ease of use which I have no idea for GF. |em22|

I know that part of the problem for me is I can’t use xanthan gum and that is what binds and make gluten free things more “elastic”. I react to it when I add it to my recipes but I tolerate it in a lot of the premise stuff so I’m not sure what the issue is. Maybe I had a bad bag of it and should purchase another bag to try it in my homemade stuff. The thing holding me back is that it is expensive and if I react to it again then I’m out the money. I’ve tried using other products as binder replacements, some have worked well others not so much.

I guess I’ll check the grocery store again and see if they are carrying the xanthan gum still, they keep changing what gluten free items they stock constantly.

Patrice & Farm and anyone getting away from wheat.........I did a search of using rice flour in place of wheat or AP flour and from what I could tell...it is a possible alternative. Although the final results may be different. It might be worth a try, especially since there is no leavening? for the 'gluten' to work from. |em22|

Thanks OF, those sound yummy! I’ll have to play with the wrapper recipe to see if the gluten free version will stay together once rolled thin. I didn’t have luck with gluten free pasta dough when trying to make pierogi or ravioli. The dough is too fragile and would not hold together once a filling was added.