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Ingredients
- 1 cup all-purpose gluten-free flour (I use Better Batter)
- 1/2 teaspoon xanthan gum (omit if using Better Batter, like moi)
- 1 extra-large egg and 1 extra-large egg white, beaten together
- 2 to 4 tablespoons warm water
Preparation
Step 1
In a medium-size bowl, combine the flour and xanthan gum. Add the eggs and 2 tablespoons water to the flour mixture and beat together to combine.
Press the mixture together with wet hands. It should stick together when pressed, and should have a smooth but stiff consistency. Add more water a tablespoon at a time until it reaches the proper consistency.
Separate the dough into two disks. Roll out each disk between two sheets of plastic wrap until they’re about 1/8 inch thick. Remove the plastic wrap, dust both sides with more flour, and slice into desired shapes with a sharp knife.
When you’re using the wrappers, moisten the edges with a bit of warm water to help them stick together when cinched closed.