Spring Roll Papers
(Popiah Skins or Rice Papers)
Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free, Rice Free, Red Meat Free, Egg Free, Soya Free, Yeast Free, Nut Free.
I have been dreaming about making spring roll papers for ages!, Every time i tried to make them gluten, egg, rice and wheat free they would not for the life of me fold without breaking, it was soo annoying!
But armed with a good non-stick pan, i was determined that this WOULD work for me this time!
well admittedly not the first time but the 6th time EUREKA! I was so over the moon, and grinning from ear to ear. I need to Thank House of Annie for the technique of how to tell when the papers are done, so thank you Annie!.
I had to tweak the technique a little bit as the papers dough wasn't as elastic because of them not having any gluten in them so they wont fling back. They also aren't as thin as paper but they are as thin as i could make them without them flaking like fish flakes hee hee.
So the wait is over!! here is the recipe!.
7oz Buckwheat Flour
4 Tbls Sweet Potato Starch
2 Tsp Xanthan Gum
Mix all of the dry ingredients together in a mixing bowl.
Add the water and combine until everything is mixed with no lumps, if you have lumps just take a whisk to the mixture and beat until the mixture is smooth.
The mixture will be slimey and gloopy.
Next here are those techniques the house of Annie taught me to make it more elastic.
Pick a handful of dough up and slam it back into the bowl, imagine you are picking up a ball and throwing it.
Keep repeating this process until your dough is quite stretchy.
The dough will still break and wont fling like a gluten dough.
Once you have thrown the dough for around 3 minutes you can make your papers.
The gluten dough needs to be in the fridge for 2-3 hours to firm up so that it can be flung but since this will not fling you can use it straight away.
This was my first attempt...This one i tried to fling and realised that it was not going to work, instead of coming away, the dough wanted to stay there, but anyway in my eyes it was the first step to success! this one was too thick but it would bend, it had potential.
Right i have included these photos of what your pan should NOT look like to make a successful paper.
These were my other attempts.
A little like Goldilocks: This one was too thick!
This one was too wet!
This one was just RIGHT!!! YIPPEE!
So here's how: On a low heat.
With your mixture prepared.
Take some of the mixture and plop it onto your non-stick pan, (You can take the pan off the heat to do this) With the back of a teaspoon spread the dough around the pan.
You want the mixture to coat the pan thinly but without being able to see the pan through the batter, you want it as even as possible.
If you can see the pan through the batter then these bit will cook quicker and breaker causing holes to your paper and you do not want holes.
When the paper has cooked the sides should lift away from the pan. It will not take very long to do so.
You can then, carefully with your fingers pick up the side of the paper and peel it away from the pan easily.
I flip it over a cook the other side for just about a minute.
All of the cooking should be done on a low heat, do not turn your heat up.
TA DA!, The Free From spring roll paper was born!
Place your paper on a rack to cool. If they are piled up whilst hot then the bottom ones will be slimey by the time you use them.
They are a little sticky, But shouldn't solidly stick together, but if you do find yours are sticking together then just place baking paper between them.
They must be made and used in the same day as they tend to shrink and dry out if left, covered and stored in a cool place they may last for use the next day, but for best results I would use the same day.
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