Potato and pumpkin cake with rice flour, glutinous rice flour and tapioca flour, filled with cumin lamb (low FODMAP, gluten free)

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I made some gluten free dough with potato and pumpkin for gnocchi and decided not to stop there – lets use some of the dough to make Asian style ‘bing’ (餅). ‘bing’ is a round flat bread often with a meat filling.

This bing is crunchy outside and soft inside credits to the glutinous rice flour.

Potato and lamb cake, FODMAP friendly, gluten free

Recipe is as follows:

(Serves 2 as a low FODMAP recipe)



  • 100g lamb mince
  • 50g capsicum, cleaned, diced
  • 1 tsp cumin
  • 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn flour
  • cooking oil
  • salt to taste


  • 1 potato (approx 250g), steamed and mashed
  • 50g jap pumpkin, steamed and mashed
  • 1/4 cup rice flour  (more for dusting work surface)
  • 1/4 cup tapioca
  • 1/4 cup glutinous rice flour
  • 1/4 cup potato starch
  • some water (approx 1/4 cup, more or less depending on the texture of steamed potato and pumpkins)


  • cooking oil



Heat up some cooking oil in a frying pan; add all ingredients except for the corn flour, pan fry until cooked; add corn flour  (use a sift) and then stir in, the sauce should thicken and mostly disappeared.


  • To make the dough, mix all ingredients in a mixing bowl and knead into a ball, add water as required
  • Transfer the ball into a surface dusted with rice flour, continue to knead until the dough is smooth; roll into 2 long thin sausages


  • Take a portion of dough (approx 40g), use both hands to roll it into a ball shape; then use hands to flatten it into a disc; squeeze the dough with fingers until the disc is 0.3cm thickness; place some filling in the middle of the disc, close the edges; then roll the dough into a ball again; On a dusted surface, flatten it again to approx 1cm thickness & a disc shape; repeat.
  • Heat up some cooking oil in a frying pan; pan fry the cakes over medium heat until cooked through and golden brown; approximately 20 minutes.


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