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Ingredients
2 cups Cup4Cup Multipurpose flour - gluten free
½ teaspoon Bob's Red Mill Xanthan Gum - gluten free
½ teaspoon salt
¼ cup Bob's Red Mill Potato Starch - gluten free
2 large eggs, beaten
10 to 12 tablespoons warm water
more flour for dusting
Instructions
- Combine the flour, xanthan gum, salt and potato starch in a large bowl. Make a well in the middle and add the eggs.
- Mix with a fork then add 1 tablespoon of water at a time until a sticky dough forms.
- Flour a working surface and knead the dough then cut in half.
- Roll the dough using a rolling pin, making very thin sheets and dusting more flour if necessary. If the dough gets dry, sprinkle a little water. Use a 3½ inch cookie cutter.
- Sprinkle more flour to prevent them from sticking. If you are not using immediately, stack them in between parchment paper and place them in a Ziploc bag.
- Refrigerate or freeze until ready to use. Makes about 25 to 30 wrappers.
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