Introduction

Making your own gluten-free wonton wrappers is easier than you might think. This recipe uses tapioca starch and rice flour to create delicate, stretchy wrappers perfect for homemade wontons. With simple ingredients and a straightforward process, you can enjoy fresh, allergen-friendly wontons anytime.

A close-up of a round white bowl filled with plump dumplings in a light, glossy sauce, each dumpling showing slightly translucent, soft, white wrappers with crinkled edges. Scattered on top are small pieces of dark red chili flakes and finely chopped bright green spring onions, adding texture and color contrast. A wooden spoon rests inside the bowl on the right side, partially submerged in the sauce, with a few dumplings overlapping it. The bowl sits on a white marbled surface with a blue and white patterned cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80 ml room temperature water (plus 4 ml warm water if needed)
50 grams Bob’s Red Mill tapioca starch
50 grams Erawan Thai rice flour (plus more for dusting)
1/4 tsp coarse salt
2 tsp avocado oil (or rice bran oil)
1/2 tsp turmeric powder (optional, for yellow color)

Instructions

Step 1: Measure 80 ml of room temperature water using a liquid measuring cup, checking at eye level. Set aside 4 ml of warm water in a small cup for later use if needed.
Step 2: Weigh 50 grams of tapioca starch into one bowl and 50 grams of rice flour into another.
Step 3: In a medium saucepan, combine water and salt, stirring to dissolve. Add tapioca starch and stir with a wooden spoon until smooth.
Step 4: Place the pan over low heat and stir constantly for about 2 minutes until the mixture forms lumps and thickens.
Step 5: Remove the pan from heat but continue stirring for 5 seconds. Add the rice flour and stir for 1 minute to combine.
Step 6: Transfer the mixture onto a large non-stick silicone pastry mat, scraping the pan to get all the dough out.
Step 7: Add the oil to the dough and knead for 5-6 minutes. While kneading, fold in some rice flour to incorporate. If using, add turmeric powder for color. The dough will start crumbly but should become slightly dry and stretchy.
Step 8: If the dough remains crumbly after 5 minutes, add 2 ml warm water and knead for 1-2 minutes. Repeat if necessary, but avoid over-kneading to prevent toughness.
Step 9: Cover and let the dough rest at room temperature for 20 minutes to smooth out.
Step 10: After resting, knead for 1 more minute. Lightly dust your surface with rice flour, shape dough into a rectangle, and roll it out to about 14 inches long and 2 mm thick, keeping the shape as rectangular as possible.
Step 11: Dust the top with rice flour, cut the sheet in half lengthwise, stack the halves, and cut into four 3-inch wide strips.
Step 12: Stack the strips dusting with flour between layers. Trim edges to straighten, then cut into 3-inch squares to make 12-14 wrappers.
Step 13: Optionally, gently roll each square thinner for almost translucent wrappers about 3.5 inches wide similar to store-bought ones, handling carefully to avoid tears.

Tips & Variations

Use tapioca starch and rice flour ratios exactly for best texture; dust generously with rice flour to prevent sticking and tearing.
Add turmeric powder only if you want a natural yellow tint without affecting flavor.
If dough is too dry, add warm water gradually; too wet, add a little more rice flour while kneading.
Work gently when rolling out the dough to keep wrappers thin but intact.

Storage

Use the homemade wrappers immediately for the best texture. Once filled into wontons, refrigerate them to use within one day or freeze for up to one month, cooking directly from frozen. Avoid refrigerating or freezing the unwrapped wrappers as they will dry out and become brittle, making folding difficult.

How to Serve

A stack of thin, white, slightly rough-textured sheets is neatly piled in the center of a round white plate. The layers are unevenly folded with soft edges, showing about six visible sheets on top of each other. Under the stack, there is a piece of paper with black printed text and designs. The plate sits on a white marbled textured surface that contrasts softly with the smooth, powdery sheets. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without tapioca starch?

Tapioca starch provides the stretchy texture essential for wonton wrappers. Omitting it will affect elasticity and may cause the dough to tear easily. It’s best to follow the recipe for best results.

How thin should I roll the wonton wrappers?

Aim for about 2 mm thickness when rolling out the dough. The wrappers should be almost translucent and delicate, similar to store-bought versions. Thinner wrappers cook faster and fold more easily.