Gluten-Free Wonton Wrappers
Make your own gluten-free wonton wrappers—thin, flexible, and easy to seal. They fry up crisp or steam tender, and extras freeze beautifully for a last minute take-out at home night--perfect for crab rangoons, wonton soup, and more!
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Ingredients
- 140 g glutinous - sweet rice flour, about 1 cup (weights are most accurate)
- 40 g potato starch - about ¼ cup (weights are most accurate)
- 140 g Bob's Red Mill 1-to-1 Gluten-Free Baking Flour - in the blue bag, about 1 cup
- 2 teaspoons kosher salt - 10 g
- 1 tablespoon granulated sugar - 15 g
- 2 teaspoons baking powder - 6 g (omit for steaming/boiling; include for frying)
- 2 teaspoons xanthan gum - 6 g (in addition to what’s already in the flour blend)
- 3 large eggs - 150 g
- 1 tablespoon olive oil - 14 g
- ⅓-1/2 cup water - 90–120 g; start with 90 g and add as needed (I used ~105 g)
- ¼ cup cornstarch - for rolling out the dough
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Instructions
- Whisk dry: In a large bowl, whisk together 140 g glutinous rice flour, 40 g potato starch, 140 g gluten-free flour blend, 2 teaspoons kosher salt, 1 tablespoon sugar, 2 teaspoons baking powder (if using for fried wontons), and 2 teaspoons xanthan gum until evenly combined.
- Add eggs + oil, then water slowly: Add 3 large eggs (150 g) and 1 tablespoon olive oil (14 g), then slowly add 90–120 g water (start at 45 g and add water slowly) until a soft, smooth dough forms. It should hold together when squeezed without cracking. If crumbly after ~105 g, add water 1–2 tsp at a time; if the dough is too wet or tacky, dust in a teaspoon of potato starch or sweet rice flour.
- Chill to hydrate: Wrap the dough in plastic wrap and chill 30 minutes. This hydrates the flours and relaxes the dough so it rolls thin without springing back. If chilled longer than 1 hour, let it sit 10–15 minutes before rolling.
- Roll, cut, re-roll: On a surface dusted with cornstarch, roll the dough very thin—about 1/16 inch thick (1–2 mm), almost see-through. Cut into 3-inch (7.5 cm) squares, then roll each square slightly thinner (3-4 quick passes) for delicate, flexible wrappers, about 3.5 to 4 inches in size. (Keep stacks lightly dusted and covered with plastic wrap or a damp towel so they don’t dry out. Use right away, or layer with parchment and refrigerate up to 2 days / freeze up to 2 months; thaw covered until just pliable.
Notes
- Baking powder note: Great for frying (extra blister and browning). Skip it for steaming/boiling to keep wrappers tender.
- Why this flour blend: One gluten-free flour blend alone makes wrappers bready and not crisp when fried. The combo of sweet rice flour + potato starch + Bob's Gluten-Free 1-to-1 blend is key for stretch, foldability, and crisp edges.
- Water varies: Egg size and humidity change how much you need. Add slowly; stop when the dough just comes together.
- Storage: Stack with parchment in between layers, wrap tightly and store in the fridge for 1–2 days or freeze up to 2 months. Thaw in the fridge (still wrapped) and bring to room temp before using.
Nutrition
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 106mg | Potassium: 32mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.2mg
