Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:

- - - - -

This Gluten-free Dough Sheet Recipe Is Great For Wonton Wrappers, Raviolis.....

Posted by , 24 January 2009 · 1,621 views

A Gluten Freedom Dough Sheet Recipe
Here is a fantastic recipe for gluten-free pasta dough sheets. I make this recipe all the time because it is so versatile. I use it for raviolis, wontons, Peking dumplings (potstickers), and it is great for crab rangoons as well!
This dough can definitely be made by hand, which was how I started off, but it does speed up the process if you have a pasta machine. You can buy some of the lower end pasta machines for around $30 or so. A great investment for those who want to experience Gluten Freedom!

Before you begin I feel it is important that you read the storage instructions 1st. I cannot tell you how disappointed I was the 1st time I made these and they dried out before I could fill and cook them.

2 1/2 c. Gluten Free Pantry French Bread Mix
1 tsp. salt
1 Tbls olive oil
5 eggs
1 egg yolk (set the egg white aside)
2 tsp xantham gum

Place the gluten-free flour in a food processor or in the mixing bowl of a heavy, duty mixer if you have one.
Add the salt, oil and eggs.

If you are using a food processor:
Pulse until the mixture resembles dough.
Place the dough on a very lightly gluten-free floured surface. (too much flour will dry them out)
Knead the dough by folding and turning over. Repeat the kneading process until the dough more or less peaks when pinched and does not stick to your fingers. If the dough is too dry or crumbly use the remaining egg white.


If you are using a heavy, duty mixer:

Be sure to use your dough hook attachment, if it came with one and mix on med-low speed until the dough forms a ball on the hook.

Now your dough is ready to roll out.

If you have a pasta machine:

Follow the instructions that came with your machine. (use the setting and/or directions for rolling out ravioli)


If you are rolling by hand:
(Lift the paper or plastic often to be sure that the dough is not sticking. Add gluten-free flour or cooking spray as needed through out the rolling process, but be careful too much of either will ruin the consistency of your dough)
When 1st learning how to work with the dough starting off with smaller amounts of dough is recommended.
Pinch off a handful of dough and roll it between your hands to form a log that is about 1/1/2" in width about 4" long.
Place the log between 2 sheets of plastic wrap (that have been lightly sprayed with Pam) or place it between 2 sheets of wax paper (lightly floured with gluten-free flour)
Flatten down the log slightly by pressing with the heel of your hand.
Once the dough has been slightly flattened, use your rolling pin to continue to flatten and spread it out; start by rolling away from you and back towards you, several times (put some muscle into it)
Turn the paper or plastic that is sandwiching the dough, 90 degrees and continue to roll away from you and back towards you, several times (breaking a sweat yet?)
Repeat the process of rolling and turning 90 degrees, until you have the desired thickness (now I bet youíre sweating) :P

Cut the dough:
with a pizza cutter, or a quick rock back and forth with a non-serrated knife, or you can always make them fun and use cookie cutters. Be sure to set the scraps of dough aside and cover them. They can easily be brought back to life with a few drops of water or egg white and mixed in your food processor or heavy, duty mixer. I recommend that if you are going to re-mix the scrap dough to wait until all the dough has been rolled and cut. I do not recommend re-mixing the 2nd round of scraps. The dough can become quite tough. There most likely wonít be enough scraps the 2nd time around that would be worth salvaging anyway.

Now you are ready to place the dough sheets on your prepared cookie sheet.
When you are transferring them to the cookie sheet if they seem to be sticking to your rolling surface, just use the blade of a pizza cutter to gently shimmy the paper or plastic away from the wonton wrapper.

Fill with a delicious filling of your choice. And boil, deep fry or wok fry your scrumptious gluten-free Delights.

Storage of dough sheets:
Prepare you area by setting up a cookie sheet lined with wax paper.
Cut additional wax paper just slightly larger than what you anticipate the dough sheets to be.
The wax paper will be for layering between your dough sheets once they have been rolled out and cut.
Stack the dough sheets alternately with the wax paper to prevent them from drying out.
Once you have a good size stack of about 15 dough sheets or so you can use the sheet of wax paper that is lining the cookie sheet to wrap them securely and place in a plastic freezer zipper bag. Make sure that you have removed as much of the air as possible from the bag before closing. The dough sheets can be refrigerated for up to 5 days or frozen for use later on. If you do freeze them you will need to let them thaw completely and then let them come to room temperature before handling or filling them. The recipe above should provide you with about 30 wonton size dough sheets.
If you are planning on freezing the raw dough sheets after you fill them, just keep in mind that the uncooked dough should only be frozen once. So letís say, you are planning on freezing some uncooked raviolis that you just filled, you should not use dough sheets that were frozen prior to filling.
Donít: Freeze, thaw, fill, & re- freeze uncooked dough.
Do: Freeze, thaw, fill, COOK & freeze your cooked dough

Another Tip:
If you do refrigerate or freeze uncooked dough sheets; to bring them to room temperature quicker, place a wire cooling rack over a 9" x13" pan that contains hot, steaming water. (not boiling and not over direct heat)
Remove the thawed dough sheets from the plastic bag, but keep them wrapped in the wax paper.
Set them in a pie tin and place the pie tin on the wire cooling rack and cover with a cloth or aluminum foil to keep as much steam as possible from escaping. Once the water has cooled and there is no longer any steam your dough sheets should be ready for handling and filling.

Have a Gluten freedom Experience!

  • 0

September 2015

   1 2345

Recent Comments

Celiac.com Sponsors: