Executive Chef Raheem's Authentic Samosa Dough Recipe

http://muslim-wife-kitchen.blogspot.com/2011/02/homemade-samosas.html?m=1

Adjust this recipe for altitude and you can possibly substitute the flour with an oat or brown rice flour, as long as you mix it 50/50 with a high-protein flour, like quinoa flour too. McCann's steel cut oats is fantastic, so hopefully can be turned into a flour for baking. Also, chestnut flour mixed in could be delicious too.

Maybe add 2 tbl of oat, chestnut, whole wheat or brown flour at Denver altitude, plus 2 tbl water, cold. At 8,000 feet above sea level, maybe try 3 tbl of extra oat, brown rice flour, plus 4 tbl of water, cold. Reduce temperature when cooking 25 degrees Farenheit less, perhaps.

A good substitute, if available, that has enough proteins to hold structure (not too crumbly dough) might be a 50/50 ratio of:

50% organic amaranth flour or organic, certified gluten-free quinoa flour

50% organic Jerusalem artichoke flour

Then, maybe for the filling, substitute the potatoes with fresh, peeled, mashed, organic Jerusalem artichoke tubers and spiced, ground, organic, skinless, boneless chicken breast meat.