I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump as to how I can have the dough stretchier.
Currently the way I make the dough is: 2 cups rice flour, 2/3 cups potato starch, 1/3 cup tapioca flour, 1 tbsp flax seeds, 1 tsp baking soda, 1 tsp salt, 1 cup of water and 1 avocado (or 47 grams of spinach/1 Korean sweet potato) mixed, 2 tbsp sesame oil, and 1 tbsp olive oil.
So my question is: How can I make this dough have the same stretchy consistency like all purpose flour without using xanthan gum?