Use potato starch or white rice flour. or 1/2 and 1/2 of each. Either or
in combination will do what you are looking for. Half of each mixed is also
a great thickner that approximates gluten wheat flour in behavior.

Joe, A Celiac who uses such all the time
-----------------------------------------------------

"jmcquown" > wrote in message
...
> I have no cornstarch. I have no arrowroot. I need something to help bind
> together the filling for steamed (Asian) dumplings. I think flour would
be
> too glutinous. Aside from going to the store, any suggestions?
>
> Recipe follows:
>
> 3 oz. crab meat
> 6 oz. ground pork
> 6 large shrimp, minced*
> 1 Tbs. water
> 1-1/2 tsp. cornstarch
> 1/4 tsp. garlic powder
> 1 egg
> 1-1/2 tsp. light soy sauce
> 1 Tbs. oil
> 1/2 tsp. pepper
>
> *or 1 can baby shrimp, well drained
> Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in
the
> center of each wrapper and fold and pinch to seal with moistened fingers.
> Cover and steam over boiling water 20-25 minutes.
>
> Jill
> --
> I used to have a handle on life...but it broke off.
>
>