Gluten Free Wonton Wrapper Food

GLUTEN FREE WONTON WRAPPER RECIPE

Gluten Free Wonton Wrapper Recipe image

Provided by Jules Shepard

Time 10m

Number Of Ingredients 4

Ingredients

1 cup gfJules Gluten Free All Purpose Flour
¼ tsp. sea salt
1 egg + 1 egg white
2 Tbs. water

Steps:

Whisk together flour and salt in a small bowl; in a separate bowl combine the eggs and water. Slowly stir the egg mixture into the flour with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other. Prepare a clean counter or pastry mat by generously flouring with more gluten free flour. Flour a rolling pin as well, then turn one half of the dough out onto the floured mat and roll gently in each direction until the dough is evenly thinned, almost so thin you can see through it. Measure 4 ½ - 5 inch squares and cut with a pastry cutter or butter knife. Layer each square on top of each other on a plate and cover with a damp tea towel while preparing the remaining dough. Re-roll the dough scraps to create more wrappers, so that all the dough is used to make approximately 10 wonton wrappers. Use wrappers in your recipe before they dry out, or cover and refrigerate for 3-5 days until ready to use in your recipe. They will get somewhat more fragile with refrigeration, so bring to room temperature before rolling and spritz with more water if necessary. Makes 10 wonton wrappers; recipe is easily doubled.

GF WON-TON WRAPPERS

GF Won-Ton Wrappers image

Adapted from gluten free on a shoestring blog. Expandex is available at some stores and also on Amazon.

Provided by sheepdoc

Categories Chinese

Time 30m

Yield 60 pieces

Number Of Ingredients 5

Ingredients

1 3/4 cups gluten-free flour
3/4 teaspoon xanthan gum
1/4 cup modified tapioca starch, expandex
3 eggs, room temperature
4 -6 tablespoons warm water, 85 degrees F

Steps:

If the gluten free flour contains xanthan gum, you don't need to add more. Whisk flour, xanthan gum and Expandex together, then create a well in the middle.
Add slightly beaten eggs and 4 Tablespoons water to the well.
Mix by hand or mixer.
If crumbly, add more water.
Beat until smooth: 3-4 minutes at medium high on a mixer, or longer by hand.
Dough should be smooth and pliable. If not, add some more water. Wrap dough in plastic wrap and let sit at room temperature for about 10 minutes.
Work with 1/2 the dough at a time. Wrap the other half tightly to prevent drying out. Use GF flour to lightly flour work surface.
Roll out to 1/4" thick, sprinkling with GF as needed to prevent sticking.
Use as you would regular wonton wrappers.
To freeze extras, stack between waxed paper and put in freezer proof container.

Nutrition Facts : Calories 3.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 9.3, Sodium 3.6, Protein 0.3

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