Gluten Free Egg Roll Wrappers

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups Brown rice flour
  • 1 tsp Pink himalayan sea salt
  • 2/3 cup Tapioca starch
  • 1 tsp Xanthan gum

• Liquids

  • 2/3 cup Water

Found on nottooshabbygabby.com

Description

Ingredients

• 1 1/2 cups Brown Rice Flour
• 2/3 cup Tapioca Starch (plus 1 cup roughly for sprinkling)
• 1 tsp Xanthan Gum
• 1 tsp Pink Himalayan Sea Salt
• 1 egg
• 2/3 cup Cold Water (plus a pinch bowl for your fingers)

Directions

• Mix together brown rice flour, 2/3 cup tapioca starch, xanthan gum and salt. slight beat your egg and add into your mix. Mix. Add in your water a lot at a time until the dough comes together (you will have to use your hands). You want a soft semi-sticky dough. Let it rest for about 10 minutes. Sprinkle some tapioca starch on to a counter or rolling mat. Take a golf ball size piece of dough. Roll out with a rolling pin until it is semi-translucent. Cut into a square that is 5in x 5in. You may have to roll it out a little more when you have cut the square (a pizza cutter works great). Just make sure to handle with care. They can break. The finger bowl of water is to keep the dough slightly moist (not too moist or it will be too hard to wrap). Store your gluten free egg rolls wrappers with a dusting of tapioca starch in between each sheet of dough. Store in a dry container or bag in the fridge for up to a week.

Nutrition