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The increasing prevalence of gluten intolerance and celiac disease has created a demand for gluten-free food alternatives that are both nutritious and accessible. Simultaneously, food waste remains a global issue, particularly the disposal of nutrient-rich banana peels. This research introduces a gluten-free dumpling skin made from repurposed banana peel flour, as a sustainable innovation in food technology. The study is aligned with Sustainable Development Goal 12: Responsible Consumption and Production, aiming to reduce food waste while meeting dietary needs. The main objective of this research is to develop, test, and evaluate banana peel-based wrappers as a viable alternative to traditional wheat-based dumpling skins. The study applies a short-term product development approach over three weeks, involving banana peel flour preparation, wrapper formulation, functional testing, and sensory evaluation. Three formulations were created and assessed based on flexibility, cooking durability, and consumer acceptability. A small-scale taste panel of 20 participants provided feedback on texture, taste, and overall satisfaction using a 5-point hedonic scale. The results revealed that one formulation (F3) achieved high ratings across all attributes, demonstrating strong potential for real-world application. Feedback also showed positive consumer perception of upcycled ingredients and gluten-free innovation. The study concludes that banana peel-based wrappers are not only feasible but also align with sustainable food practices, offering a novel and affordable solution for individuals with gluten intolerance and for the reduction of food waste. This research contributes to responsible food innovation by combining health-conscious product design with environmental responsibility, showcasing how waste can be reimagined into value-added food products.