(3 votes, average: 3.67 out of 5)
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These wrapper will work anywhere wonton wrappers or pasta dough is called for. Make sure to use very hot water to ensure best consistency.
Ingredients
2 cups Better Batter Gluten Free Flour
2-3 cups very hot water
1 tbsp. salt, optional
Flour for rolling
Instructions
Blend the flour, hot water, and optional salt in a bowl until smooth – this dough should still be slightly sticky when you are mixing it.
Allow the dough to rest for at least 10 minutes.
Flour a rolling surface, and knead enough extra flour into the dough to make a smooth, nonsticky dough.
Roll out to a thickness of 1/8 inch and cut into desired shapes and sizes.
So then do you deep fry them just like regualr wontons? Or do you need to bake them?
You may either pan fry in a small amount of oil, deep fry, or bake them, as desired. We found that the pan fried version tasted the closest to Totino’s pizza rolls.
Has anyone used this recipe to make ravioli? And has anyone used a pasta roller to roll out the sheets? I am going to try using a hand-cranked pasta roller, after cleaning the wheat flour off of it thoroughly!
We use this to make ravioli – you may find you need more flour to make this with a pasta machine. If you are using a contaminated roller, you will need to completely disassemble the roller and de-gluten it, or you will find yourself being glutened by the hidden inner workings of the machine.