Ingredients
Scale
1 ½ cups gluten free flour blend (with xanthan gum)
2 tbsp tapioca starch
½ tsp salt
2 large eggs
¼ cup warm water (as needed)
1 tbsp olive oil or avocado oil
Extra flour for dusting
Instructions
1. In a bowl, mix flour, tapioca, and salt.
2. Add eggs and oil, mix until crumbly.
3. Add warm water gradually until soft dough forms.
4. Knead gently for 5 minutes until smooth.
5. Roll between parchment paper until thin.
6. Cut into 4-inch squares and dust with flour.
7. Use immediately or refrigerate up to 3 days.
Notes
For vegan version: use 2 tbsp flaxseed meal + 6 tbsp water instead of eggs.
Use tamari or coconut aminos for gluten free dipping.
Pairs perfectly with steamed or fried fillings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Gluten Free Basics
- Method: Rolling
- Cuisine: Asian-Inspired
- Diet: Gluten Free