1. 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. 2. Add slightly beaten eggs and 4 Tablespoons water to the well. 3. Mix by hand or mixer. 4. If crumbly, add more water. 5. Beat until smooth: 3-4 minutes at medium high on a mixer, or longer by hand. 6. 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. 7. 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. 8. Roll out to 1/4" thick, sprinkling with GF as needed to prevent sticking. 9. Use as you would regular wonton wrappers. 10. To freeze extras, stack between waxed paper and put in freezer proof container. ---------------------------------------------------------------------------
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