Gluten-Free Wonton Wrappers

If you’ve ever searched for gluten-free wonton wrappers at the store, you already know the sad truth — they basically don’t exist. Traditional wonton wrappers are made with wheat flour, so store-bought is never an option when you’re gluten-free.

The good news is that making your own gluten-free wonton wrappers at home is easier than you think, and they open the door to all the foods we’ve been missing — crab rangoons, wonton soup, dumplings, and more.

After testing (and re-testing… and testing again… 25 times to be exact), I finally landed on a homemade gluten-free wonton wrapper dough that works. Thin, flexible, and easy to fold — without turning gummy or falling apart.

Why You’ll Love this Recipe

Opens the door to takeout classics. From rangoons to wonton soup, these wrappers are your base.
Tested to perfection. After 25+ trials, this blend nails flexibility and crispness.
Customizable texture. With or without baking powder, you can tweak these for frying, steaming, or boiling.
Make-ahead friendly. Freeze them for up to 2 months and always have gluten-free wrappers on hand.

Ingredients

TIP

I know mixing flours can feel like an extra step, but it makes all the difference here. The blend in this recipe gives you wrappers that roll thin, fold without tearing, and fry up light and crisp. Once you taste them, you’ll see why it’s worth it.

Ingredient Notes

Glutinous rice flour (sweet rice flour): Despite the name, it’s gluten-free. This adds chew and helps the wrappers fry light and crisp. I used Mochiko brand.
Potato starch: Makes the texture delicate and shatteringly crisp when fried.
Gluten-free flour blend: Bob’s Red Mill 1-to-1 Baking Flour (in the blue bag) is my go-to. It gives the dough structure. I also tested with Cup4Cup and I did not like it as much as Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
Xanthan gum: Even though Bob’s already contains some, a little extra makes the dough flexible and less prone to tearing.
Baking powder (optional): My little trick. For frying (like crab rangoons), baking powder gives wrappers that extra puff and golden crisp. For steaming or boiling (like wonton soup), I leave it out — it can make the dough slightly tougher. That said, I’ve tried it both ways and either works in a pinch.
Eggs + olive oil: Bind the dough and add richness. Use large size eggs (50g each).
Salt + sugar: For balance and flavor. The sugar also helps the wontons brown when fried, so do not omit.
Water: Hydrates the flours. Add slowly until you get a smooth, pliable dough. Do not add too much at a time otherwise your dough will be very wet and sticky. I like my water room temperature.

Hand peeling apart thin sheets of homemade gluten-free wonton wrappers on a white plate.

A Note about Baking Powder

This is my little trick depending on how I’m planning to use the wonton wrappers:

For frying (like crab rangoons): I add a bit of baking powder to the dough. It helps the wrappers puff slightly and get that golden, extra-crispy texture.
For steaming or boiling (like wonton soup): I leave out the baking powder. It’s not that you can’t use it — I’ve tried it both ways — but I find wrappers without baking powder stay more tender and have a nicer bite when steamed or simmered.

That said, don’t stress too much. Even fried without baking powder, they’re still delicious (just a little less browned and crispy). And steamed wontons with baking powder is totally edible — just a touch tougher in texture than I prefer.

How to Make Wonton Wrappers

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

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Glass bowl filled with gluten-free flour blend and dry ingredients before adding eggs and liquid. — *Whisk together your gluten-free flour blend, sweet rice flour, potato starch, and other dry ingredients until well combined.*

Three raw eggs cracked into the center of gluten-free flour in a mixing bowl, ready to combine for wonton dough. — *Add the eggs to the center of the flour.*

Close-up of crumbly gluten-free wonton wrapper dough in a glass bowl before fully kneading. — *Use a fork to combine the eggs with the dry ingredients until the mixture looks crumbly. It should form little clumps, almost like damp sand.*

Partially kneaded gluten-free wonton wrapper dough sitting in a glass mixing bowl with a spatula. — Slowly drizzle in the water while mixing. Add just a little at a time — the dough should *start coming together in clumps* but not feel wet or sticky. If you dump it in all at once, you’ll risk overhydrating and needing to fix it with extra flour. Stop adding water once you can squeeze a handful of dough and it holds together without crumbling.

Thin sheet of gluten-free wonton dough rolled out on parchment paper, ready to cut into wrappers. — Roll the dough out on a cornstarch-dusted surface until it’s super thin — nearly see-through. Don’t feel like you need to tackle the whole batch at once; I find it’s much easier to manage when I roll just a portion of the dough at a time.

Rolled-out gluten-free wonton dough cut into squares on a floured counter with a rolling pin nearby. — *Use a sharp knife or pizza cutter to slice the dough into squares, about 3½ inches each. Don’t worry if the edges aren’t perfect — those can be trimmed*. *Work quickly since gluten-free dough dries out quickly.*

Homemade gluten-free wonton wrappers cut into even squares, ready to fill and cook. — *Once the dough is cut into squares, reroll each one lightly. It only takes a few seconds per piece, and it makes a huge difference*. *This is the secret to wrappers that don’t taste heavy or doughy once cooked.*

Stack of homemade gluten-free wonton wrappers lightly dusted with flour on parchment paper. — Lightly dust each wrapper with cornstarch, stack, and keep covered with plastic wrap or a barely damp towel while you work so they don’t dry out. For later, wrap tightly and refrigerate up to 48 hours, or freeze in a container with parchment between squares for up to 2 months

Recipe FAQs

Do these work for frying, steaming, and boiling?

Yes! For frying, I recommend adding baking powder for crispness. For steaming/boiling, skip it for a softer, more tender bite.

Do I have to add the extra xanthan gum?

Yes, do really do need it to make the the dough manageable and prevent it from ripping and tearing while shaping.

Can I just use one gluten-free flour blend instead of mixing flours?

I wish it were that easy! I tested this recipe over 25 times, and I can promise you — using just one flour blend doesn’t work here. The result was really bready and not at all crispy when fried.

A Note about Baking Powder

Keep it covered. Always cover the dough with a damp towel so it doesn’t dry out.
Dust with starch. A light dusting of cornstarch keeps wrappers from sticking when stacked. Use tapioca starch if you have it on hand, but I know most people will have at least cornstarch on hand.
Roll thin. You want to roll the wrappers thin so that they can fry or steam without being too doughy, but don’t roll it too thin that it is difficult to shape and fold.
Adjust baking powder. Use it for frying; skip it for steaming/boiling. Both versions work, just with slightly different textures.