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A close-up of uncooked homemade gluten free wontons, perfectly folded and arranged in neat rows, ready to be cooked for soup or as an appetizer.

Gluten Free Wonton Wrappers Recipe

lilya Miller
 These gluten free wonton wrappers are soft, chewy, and versatile, perfect for making dumplings, wonton soup, or crispy appetizers, with options for egg-free and gum-free variations.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 42 minutes
Course Appetizer
Cuisine Asian
Servings 15 wrappers30
Calories 20 kcal

Ingredients
  

For the Base:

  • 1 cup glutinous rice flour
  • ½ cup gluten-free flour blend with xanthan gum
  • ¾ teaspoon fine sea salt
  • ½ teaspoon xanthan gum

For the Binding and Texture:

  • 2 large eggs room temperature
  • ½ tablespoon canola oil or any neutral cooking oil
  • ¼ cup water room temperature (divided)

For Rolling:

  • Cornstarch or tapioca starch for dusting and rolling
  • These ingredients work together to give the wrappers the perfect texture and elasticity. Make sure to use room temperature ingredients for best results and adjust the water as needed to achieve the right consistency.

Instructions
 

  • Prepare the Dry Ingredients
  • In a large bowl, whisk together the glutinous rice flour, gluten-free flour blend, sea salt, and xanthan gum until evenly combined. This creates the base for your dough.
  • Create a Well and Add Wet Ingredients
  • Make a well in the center of the dry ingredients. Add the eggs, canola oil, and 1 tablespoon of water into the well. Stir the mixture together until it starts to form clumps.
  • Knead the Dough
  • Transfer the mixture to a clean surface and begin kneading the dough. Slowly add more water, a teaspoon at a time, until the dough becomes smooth and slightly sticky. Knead for about 5 minutes to develop the texture.
  • Rest the Dough
  • Divide the dough into two equal portions. Wrap each ball tightly in plastic wrap and press them into flat discs. Refrigerate for at least 30 minutes to allow the dough to relax and firm up.
  • Roll Out the Dough
  • Dust your work surface with cornstarch or tapioca starch to prevent sticking. Take one disc of dough and roll it out as thin as possible. You should be able to see your hand or the print beneath the dough. Repeat with the second disc.
  • Cut the Wrappers
  • Using a biscuit cutter or pizza cutter, cut the dough into 3–4 inch squares. Be sure to keep the wrappers separated by lightly dusting each one with cornstarch or tapioca starch to prevent them from sticking together.
  • Stack and Store
  • Stack the cut wrappers and cover them with a damp paper towel to keep them from drying out. They’re now ready to use for wonton soup, dumplings, or any other dish that calls for wonton wrappers.

Notes

Nutrition Facts (per serving):

  • Calories: 20 kcal
  • Carbohydrates: 3 g
  • Protein: 1 g
  • Fat: 0.4 g
    • Saturated Fat: 0.1 g
    • Polyunsaturated Fat: 0.1 g
    • Monounsaturated Fat: 0.2 g
    • Trans Fat: 0.001 g
  • Cholesterol: 7 mg
  • Sodium: 39 mg
  • Potassium: 5 mg
  • Fiber: 0.2 g
  • Sugar: 0.1 g
  • Vitamin A: 11 IU
  • Calcium: 2 mg
  • Iron: 0.1 mg
Note: Nutritional information is approximate and may vary based on specific ingredients used.
Keyword Asian Cuisine, gluten-free baking, Wonton Wrappers