Pizza, pasta & dumplings

Six practical questions

Good dough without the wheat.

Why does gluten-free pizza dough feel stickier than normal dough?

Gluten-free pizza dough often contains more water and uses binders such as psyllium husk and xanthan gum to give it structure. It can feel more like a thick paste than a wheat dough. That does not necessarily mean it has failed. Che’s pizza recipe rests the dough, chills portions and shapes them by hand rather than asking you to stretch a dry ball of dough.

Use the recipe’s resting time before deciding the dough needs more flour. Lightly wet or oil your hands where directed, work on a clean surface and shape without trying to stretch a wheat-style gluten network. Too much bench flour can turn a manageable soft dough into a dry, cracked base after baking.

Should I pre-bake a gluten-free pizza base?

For Che’s pizza recipe, yes. The method calls for shaping the dough, pre-baking the base until it takes on a little colour, then adding sauce and toppings. This helps avoid a soft centre when the toppings release moisture. Follow the timing and temperature in the recipe you are using; different flour blends need different handling.

Preheat the oven and baking surface as directed; an oven that has only just switched on may not have stored enough heat. Keep wet toppings modest and drain them where appropriate. Watch the base as well as the cheese: a browned topping does not tell you the centre underneath has cooked properly.

How do I stop gluten-free dumpling wrappers cracking?

Do not let the wrappers dry out while you work. Keep the dough covered, roll it to the thickness called for and use a little water at the edges when sealing. Che’s pork gyoza wrappers use fine rice flour, tapioca flour and xanthan gum. His recipe also rests the dough before rolling. If a wrapper splits, check its moisture and thickness before adding extra flour.

Work with a few wrappers at a time while the rest stay covered, and avoid overfilling them. Use a clean work surface and a separate tray for raw-meat dumplings. Repair a small split before cooking, but do not keep re-rolling a dry wrapper indefinitely. Follow the recipe’s full cooking method for the filling.

Is ordinary soy sauce gluten-free?

Usually not. Standard soy sauce often contains wheat. When making gluten-free gyoza, choose a product that is specifically labelled gluten-free and check other sauces, including fish sauce, miso and marinades. Never assume a traditionally fermented condiment is safe just because the recipe uses a small amount.

Look at the actual bottle rather than assuming tamari, dark soy or a premium brand must be suitable. Different products can have different ingredients. Keep a clearly identified gluten-free bottle and use clean measuring spoons. If someone pours the wrong sauce into the filling, removing a spoonful afterwards will not remove the gluten.

Can I roll gluten-free pasta as thinly as wheat pasta?

Use the thickness and method for the actual recipe rather than a wheat-pasta benchmark. Gluten-free sheets can tear if they are rolled too far before the dough has hydrated. Keep unused dough covered and work with manageable pieces so the edges do not dry out while you handle the first sheet.

Use a clean rolling pin and suitable bench flour, and check shared pasta equipment for trapped flour. If a sheet cracks, pause and assess moisture and resting time instead of dusting it with more flour automatically. Cook a small test piece before rolling the whole batch.

Can I prepare dumplings ahead of time?

Yes, when you follow the recipe’s storage and freezing instructions and handle the filling safely. Keep raw-meat filling cold, work in small batches and return prepared dumplings to refrigeration promptly. A tray of dumplings should not sit out while you finish every other job in the kitchen.

Separate them on a clean tray before freezing if the recipe allows, then pack and label them once firm. Keep raw dumplings separate from ready-to-eat food. Follow an appropriate cooking method for chilled or frozen dumplings; do not assume a browned base means a raw-meat centre is cooked.