I did some searching online for a gluten free recipe for wrappers. All that I found seemed a bit complicated to me, having to mix different types of flours, gums and starches, etc. But also kept in mind the ingredients for regular wrappers (not GF), sounded alot like homemade pasta......so I did some more searching and found this recipe for GF pasta.
https://www.biggerbolderbaking.com/glut ... -homemade/
Ingredients
1 1/2 cups (6oz/172g) blanched almond flour
1 1/2 cup (6oz/172g) tapioca starch
2 eggs + 2 egg yolks
Instructions
In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.
Make a well in the center of the bowl and add in the eggs and egg yolks.
Using a fork begin to whisk the eggs into the dry ingredients.
At first, the mixture may seem dry but keep mixing. Once mostly combined and crumbly, begin to bring the dough together with your hands, kneading for about 3-5 minutes until you have a smooth dough. It may seem a bit crumbly at this stage but will get wetter after it rests.
Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.
Dust a large work surface and a rolling pin with tapioca starch. Once the dough has rested, take a piece of dough and roll it out gently until it is between 1/4 and 1/8 of an inch thick. Think thinner the better as it will puff up once cooked so factor that in.
Using a sharp knife or a pizza cutter cut the dough into thin even strips, or whatever thickness you desire. Carefully lift the strips up and gently separate. I found it easier to work with shorter strips (around 6 inches long).
It's very easy and with few ingredients, and I don't see why won tons, dumplings or egg rolls couldn't be made with the same dough, regardless of GF or not. Basics are the same......flour, salt, egg and water for wrappers and flour, salt, eggs and oil for pasta.
Of course, the important factor is actual taste, and ease of use which I have no idea for GF.
I did some searching online for a gluten free recipe for wrappers. All that I found seemed a bit complicated to me, having to mix different types of flours, gums and starches, etc. But also kept in mind the ingredients for regular wrappers (not GF), sounded alot like homemade pasta......so I did some more searching and found this recipe for GF pasta.
https://www.biggerbolderbaking.com/gluten-free-pasta-homemade/
Ingredients
1 1/2 cups (6oz/172g) blanched almond flour
1 1/2 cup (6oz/172g) tapioca starch
2 eggs + 2 egg yolks
Instructions
In a large bowl combine the almond flour and tapioca starch, making sure there are no lumps in the almond flour.
Make a well in the center of the bowl and add in the eggs and egg yolks.
Using a fork begin to whisk the eggs into the dry ingredients.
At first, the mixture may seem dry but keep mixing. Once mostly combined and crumbly, begin to bring the dough together with your hands, kneading for about 3-5 minutes until you have a smooth dough. It may seem a bit crumbly at this stage but will get wetter after it rests.
Cut the dough into 4 equal parts then cover with a damp tea towel to rest for about 15 minutes.
Dust a large work surface and a rolling pin with tapioca starch. Once the dough has rested, take a piece of dough and roll it out gently until it is between 1/4 and 1/8 of an inch thick. Think thinner the better as it will puff up once cooked so factor that in.
Using a sharp knife or a pizza cutter cut the dough into thin even strips, or whatever thickness you desire. Carefully lift the strips up and gently separate. I found it easier to work with shorter strips (around 6 inches long).
It's very easy and with few ingredients, and I don't see why won tons, dumplings or egg rolls couldn't be made with the same dough, regardless of GF or not. Basics are the same......flour, salt, egg and water for wrappers and flour, salt, eggs and oil for pasta.
Of course, the important factor is actual taste, and ease of use which I have no idea for GF. |em22|