When I went gluten-free (for health reasons), I craved Chinese take out something fierce. My family would order whatever they wanted while I watched them eat all of my past favorites.
Over the years I re-created sesame chicken, chicken lettuce wraps, Mongolian beef, house fried rice and other favorites, but I hadn’t mastered fried wontons or crab rangoon, until now!
These gluten free wonton wrappers are soft, flexible, and actually easy to work with—no cracking, tearing, or frustration while folding. If you’ve tried making gluten-free wrappers before and ended up with dough that falls apart, this recipe fixes that with a blend designed for stretch and structure.
The dough is also so well balanced that you likely won’t need any flour for dusting your surface or forming. It doesn’t stick to surfaces and is a dream to work with.
Once you have a reliable wrapper, everything opens up—dumplings, crab rangoon, potstickers, even fried wontons. If you’ve made my dumpling and wonton bulk flour mix, this builds on that same foundation so you’re not starting from scratch every time. It’s one of those recipes that turns something that feels complicated… into something you can actually make on a weeknight.
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Why you’ll Love These Gluten-Free Wonton Wrappers:
- Soft, pliable dough that’s easy to roll and fold
- No cracking or breaking while shaping
- Gluten free but actually workable
- Perfect for multiple recipes (dumplings, crab rangoon, wontons)
- Make ahead friendly
- Simple ingredients with reliable results
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Wonton Bulk Flour Mix
My homemade, gluten free wonton bulk flour mix was created as a scoop and go flour option to make wonton and dumpling making even easier.
2. Psyllium Husk Mix
This is a mix of psyllium husk (whole husk) and warm water. When combining the two together, a gel mixture is formed that helps create the structure of the dough. It is importance to use a trusted brand of psyllium husk (I recommend this one). It’s also extremely important to get whole husk. Powdered husk is finer and requires more water to compensate for the excess surface area on the powder compared to the whole husk.
Watch how to make psyllium husk gel for yeast breads with whole husk here:
3. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer is Bob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
4. Avocado Oil
Avocado oil is my go-to fat for soft, because it keeps the dough tender without adding any strong flavor thanks to its neutral taste, It also adds healthy fats to help prevent dryness and cracking — something gluten-free doughs are especially prone to. Avocado oil also has a high smoke point, which means your crust brown beautifully in the oven without burning.
Watch How it’s Made:
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Making the Gluten Wonton Wrappers
Step by step tutorial.
1. Mix all ingredients together in a stand mixer with a paddle attachment and form a dough.
2. Roll the dough out until long and thin.
3. For the thin dough into a rectangle. It doesn’t have to be perfect.
4. Cut the dough in half (or small enough to fit through your pasta roller).
5. This thickness is what I shoot for when I begin.
6. Roll the dough through the roller on the thickest setting and each time you pass the dough through, make the rollers closer together to thin the dough gradually.
7. Use a rolling pin to thin the dough out even more.
8. Measure 3 inches and cut the rest of the dough off from the top and bottom side of the rolled ought.
9. Peel excess dough off and save for the next batch of rolling out.
10. Cut the 3 inch wide strip into 3×3 inch squares.
11. The dough will be soft and pliable, but firm enough to stay together.
12. Layer squares on parchment paper for use or for storage.
Helpful Tools & Appliances
Gluten Free Wonton Wrappers (Soft + Pliable)
Ingredients
- ½ cup Boiling Water
- ¾ cup Wonton Bulk Flour
- 2 tbsp Wonton Bulk Flour
- 3 TBSP Psyllium Husk
- 1 Egg egg+yolk
- 1 Egg Yolk yolk only
- 1 tsp Avocado Oil
Instructions
- In a saucepan over medium heat, bring water to a boil.
- In a mixing bowl with a paddle attachment, place flour, egg + yolk, psyllium husk and avocado oil in and mix.
- While it’s mixing, pour in the water and allow the ingredients to form a dough.
- Once dough ball is formed, lightly oil your hands and roll the dough out with a rolling pin (long and narrow).
- Use a pasta roller to thin the dough out as thin as it can get without falling apart.
- Use a measuring tape to measure out 3-3.5 inch pieces.
Additional Allergens/Suggested Modifications
- Rice: No substitution
- Egg: Use egg replacer in wrapper
This recipe is naturally free of: dairy, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Keep dough slightly tacky, not dry—this is key for flexibility
Use a pasta roller to thin out the dough and then roll it out with a rolling pin. The thinner you can get the dough (without breaking) the better the fried outcome will be.
Roll between parchment (if needed) or oil your hands/the outside of the dough lightly to prevent sticking
Use a dough scraper to cut straight lines for edges.
Work in small batches and keep unused dough covered to prevent drying out.
Don’t roll too thin—wrappers should be thin but still sturdy. You don’t want them cracking or breaking in the frying oil (this will cause oil popping).
Storage Options:
- If using right away, shape the wrappers, fill, and fry. Any cooked leftovers can be placed in an airtight container in the refrigerator for up to one week or in the freezer for up to 6 months.
- If prepping wonton wrappers to use later, layer with parchment paper and slight spacing between the wrappers to prevent sticking. Place them in an airtight container or freezer safe gallon sized bag and store in the refrigerator for up to one week or in the freezer for up to 6 months.
- Wonton wrappers can also be filled, shaped and frozen for an easy grab and go frying option from the freezer.
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