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
<ol>
<li>Combine the flour, xanthan gum, salt and potato starch in a large bowl. Make a well in the middle and add the eggs.</li>
<li>Mix with a fork then add 1 tablespoon of water at a time until a sticky dough forms.</li>
<li>Flour a working surface and knead the dough then cut in half.</li>
<li>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.</li>
<li>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.</li>
<li>Refrigerate or freeze until ready to use. Makes about 25 to 30 wrappers.</li>
</ol>
