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Thanks to all who  responded to my questions about phyllo dough and wonton 
wrappers. Here are the  responses: 
1. I just ordered both  light and dark teff wraps from Gluten Solutions but 
haven't received them  yet.  They say they are to make burritos, wraps and 
quesadillas.  I  don't know if they'll work for you, but this is a super 
address for loads of  GF items.

2.   I've been  looking for filo and wonton wrappers or recipes for about 7 
yrs. now. The  closest I've come is "rice paper" from Asian markets, and it's 
not "close" at  all.  Or maybe my family hasn't acquired a taste for the  
texture.

IME, GF recipes that say, just soak rice paper in water, wrap it  around a 
filling, then fry -- that hasn't worked for us.  Wet things in hot  oil make for 
bad spatters!  Some cultures just use the soaked rice  paper
without frying it, make rolls & then dip the rolls into a sauce for  eating 
out of hand.  But we find lettuce leaves are more to our taste for  the 
"unfried" spring rolls.

It's occurred to me that sweet (glutinous)  rice flour might be used to make 
thin, dry "leaves" of something akin to filo,  perhaps for layering flat in a 
baklava,  but these leaves wouldn't have any  flexibility on
their  own, & I'm unsure how much xanthan gum or guar  would be needed to 
impart flexibility.  Also, it would likely take a lot of  time & effort to make 
pans & pans of paper-thin leaves.

It seems  that over the yrs. I did come across one recipe somewhere for a 
"sort  of" filo dough, GF.  But it didn't look practical to me at the time,  and 
now I can't recall the source.  Sorry. 
3. I got rice eggroll  wrappers from Miss Robens I think.  The mfr. was 
Adriana's Caravan.   They came from someplace in SE Asia - Thailand? Cambodia?  
Someplace over there.  They are fragile and dry; you have
to soak them  briefly; too long and they kind of dissolve and tear; too short 
a time and they  are still stiff and crack but they tasted good for eggrolls. 
If you get them,  I'll tell you how I 'soaked' them on a dinner plate.  They 
might be salty,  I forget.  I ran out and forgot to reorder them yet. 
4. I have never tried  it but I had a thought the other day that we could use 
rice paper, dip it in  water the same as for rice paper rolls, for wontons 
fry and for filo pastry  style maybe brush some egg on it before baking so that 
it can  golden. 
5. Rice wrappers can  be used as a substitute for wonton wrappers.  They can 
be purchased at  oriental markets.

Also, Rebecca Reilly has a recipe for filo dough in her  cookbook. 
6.  I use rice sheets for my spring rolls. You can get them in most grocery 
stores  in the Asian section or in an Oriental store. They are available in 
different  sizes round and square. I used to make my egg rolls with wonton 
wrappers but of  course can't make them that way anymore. Now these spring rolls do 
me  nicely. Even my husband eats them and he normally doesn't like much that 
is  gluten free, he is a very picky eater. We are lucky it is me that has 
Celiac and  not him. I also have a recipe for Filo dough but have not made those 
yet. The  recipe must have originated in Europe because it has a flour mixture 
in it that  I can't get here in Canada. 

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