Gluten Free, Vegan Wonton Wrappers

When you're on a gluten free diet, especially if it's because you have health issues, it can seem like you're missing out on so much. Eating can become a task to find something safe. You also have limited options for dining out.

For a few of the more popular food items like pizza, there are pre-cooked frozen options. Whilst it's great to just pick something up without the hassle of cooking from scratch, these frozen items are not always the best choice, definitely not something you want to have on an everyday basis. The frozen food can be costly, the serving portion small and a few of the ingredients questionable.

Those facts are at the heart of why I write recipes. I do not want to miss out, I want to have a diverse and satisfying culinary experience. Sure, cooking or baking from scratch is not always convenient, it takes some planning. However, it is mostly very satisfying and in the long term you save money.

As a child shrimp wontons were very popular, I did not like shrimp but I loved wonton wrappers. I would often fry the wrapper (I call it wonton skins) without a filling and have it as a snack or appetizer along with a dip, yummy!

You can imagine how happy I was when this recipe worked! I could now make wontons with whatever filling I liked and of course I could use the wrappers with a "chip and dip".

I know that there are many ways to wrap wontons, feel free to use whatever method works best for you. Above all I hope the wontons satisfies your craving for this Chinese delicacy.

Gluten Free Vegan Wonton Wrappers

Gluten Free, Vegan Wonton Wrappers Recipe

Ingredients ½ cup oat flour

¼ cup quinoa flour

¼ cup cornstarch

2 tbsp cornmeal (I used white cornmeal)

½ tsp baking powder

½ tsp salt

½ tsp xanthan gum

¼ tsp brown sugar

½ cup water (add more by tablespoon)

Other ingredients

Oil for frying

Tapioca starch (or any finely ground GF flour)

Filling of choice (pre-cooked)

Directions Combine all of the dry ingredients. Add the water, if more is needed add a tablespoon at a time. Knead or mix to form a firm but not dry dough. Once combined use wet hands to press the flour mixture into a smooth-ish ball. Let the dough rest 15-30 mins.

Divide the dough into four, put aside three pieces and cover them with plastic wrap, misting lightly with water to keep moist.

Before rolling out the wrappers, heat your oven, toaster oven or warming drawer to the keep warm setting (about 200F). If you have an oven thermometer, use this to determine the temperature of your oven, If it gets above 225F turn it off, the residual heat of the oven should be sufficient.

Knead or roll the first piece of dough on a surface sprinkled with tapioca starch to form as smooth a ball as possible. Carefully roll out the ball into a long rectangular shape, keeping the surface lightly floured to prevent sticking. Rolling out between two sheets of plastic wrap helps. The thinner it’s rolled without breaking or tearing, the better the wonton. Lift or turn the rolled out rectangle to ensure that it is not sticking to the surface, dust with more tapioca starch if needed. Cut the rectangle into squares about 3 ½” square.

Working with one square, fill, wrap and set aside until all the pieces in the set are ready. Keep the filled wontons and any unused dough covered with a damp paper towel. I use a small paintbrush to apply the water to the edges of the wrapper before shaping. You can dust your fingers with the same flour or starch you are using to roll out the wantons. Using these steps prevent the wanton from tearing.

For more info on how to fill and fold wontons check out this video: https://www.youtube.com/watch?v=dTxbKTZgHBQ

You can deep fry the first batch of wantons or wait until all are ready, the wantons or unused dough must not be allowed to become dry, keep them covered with a damp paper towel.

After frying drain the wantons on a paper towel, but move them just as quickly to a tray inside of your oven or warming draw pre-heated to a keep warm setting. In this way the wantons should retain most of it's crispness. Better if served hot and on the same day.

Note: The more you make the easier it gets, you’ll eventually figure out how much water you need and how much pressure to apply when kneading out the dough

Gluten Free Vegan Sada and Dhalpuri Roti

Roti is as essential to our Caribbean cuisine as bread is to other cultures. In Trinidad and Tobago, Sada Roti—a soft, substantial flatbread with a distinctive, lightly charred exterior from being cooked over an open flame—is a versatile staple served for breakfast, dinner, or anytime in place of a sandwich. Its robust texture sets it apart from other breads like pita or naan.

Traditionally paired with vegetarian sides such as bhaigan choka (eggplant), tomato choka, and aloo choka, mastering Sada Roti requires skill to keep it soft for hours. I still recall my first attempt; my then-boyfriend bluntly declared it terrible—as I was, after all, competing with his mother’s perfected recipe. Her roti, which is thicker and wrapped nightly in a “roti cloth” (tea towel) to keep it tender, remains legendary. My gluten‐free adaptation, although producing a thinner version, captures the authentic taste while meeting modern dietary needs.

To Make Gluten Free Dhalpuri Roti

This recipe offers an option for those who wish to try making gluten‐free Dhalpuri Roti as well. In traditional dhal puri preparation, the dough is rested before filling, and the filled rounds are allowed to rest again after shaping. However, gluten—free dough is softer and more delicate, so any extended resting time can weaken it. Therefore, after the dough has rested initially, it must be filled, reshaped, and cooked immediately.

The dhal filling itself requires special “patching.” In gluten‐free dhalpuri, the filling must be cooked using a low-heat with regular stirring until almost all its moisture evaporates. If too much moisture remains, it will compromise the structure of the soft dough, causing it to tear or fall apart during rolling and handling. As the dhal patches, it becomes grainy and slightly browned, and the aroma of the seasoning and geera (cumin) fills the kitchen—a crucial step in achieving the proper texture for gluten‐free dhalpuri.

Dhal Filling Recipe Suggestions:

(use only for the dhal filling)

• Cooking With Ria: How to Make Dhalpuri/Dhal Puri Roti (Trinidad)

• Foodie Nation TT: Trini Dhalpuri Roti Recipe

• YouTube Video Example

  
  

Enjoy this modern twist on a Caribbean classic—where tradition meets innovation, producing a delectable gluten‐free roti that honors our cultural heritage while accommodating contemporary dietary needs. If you have any further questions or need additional clarifications, please let me know!

Gluten Free ad Vegan Trini Style Sada Roti

Gluten Free Vegan Sada Roti

Gluten-Free and Vegan Sada (and Dhalpuri) Roti Recipe

You can use this recipe to make gluten free dhalpuri roti. For recipe link suggestions for the dhal filling only, follow the recipe on this page (below) for the roti dough:

Option 1 for the dhal filling

Option 2 for the dhal filling

Option 3 for the dhal filling

Ingredients

• For the Dough:

  • 2 cups Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix*

  • 1 tbsp baking powder

  • 1 tsp instant yeast

  • ½ tsp sugar (optional, enhances flavor)

  • ¼ cup vegetable oil

  • ¾ – 1 cup warm water (adjust as needed)

  • Tapioca flour for dusting (or another finely ground GF flour/starch)

  • Oil for shaping the dough

*This particular blend of flour yields excellent results. If you are using an alternate blend, one that works for bread is best. If your blend does not contain xanthan gum add 1tsp to the recipe

Alternative Dough Ratio (you can use any grain of your choice e.g. oat flour in place of the buckwheat flour):

• 1 3/4 cups Wonderful Bread Mix

• ¼ cup buckwheat flour

• ½ tbsp ground flaxmeal

Directions

1. Prepare the Dry Mixture: Sift together the bread mix and baking powder in a medium bowl. Stir in the sugar and instant yeast.

   
   

2. Mix and Knead the Dough: Add the vegetable oil and ¾ cup warm water to the dry ingredients. Mix by hand (or with a mixer) until a sticky, cohesive mass forms. Gradually add additional water—if necessary—to achieve a dough that is sticky but manageable. Cover the bowl and let the dough rest for about 15 minutes.

   
   

3. Shape the Dough Balls: Lightly dust your work surface (a Silpat mat or parchment paper is ideal). With wet hands, pinch off portions of the dough to form approximately six balls. Gently knead each ball on the floured surface until smooth, using as little extra flour as possible. Lightly oil your hands, rub each dough ball, and place them on a greased surface or in a bowl. Cover with oiled plastic wrap and a warm tea towel, then let rest for at least ½ hour.

   
   

4. Cooking Sada Roti: Preheat a tawa or skillet over moderate heat. Just before cooking, lightly “season” the tawa with a thin layer of oil, wiping away any excess.Working with one dough ball at a time (keeping the rest covered), gently roll out the dough on your floured surface to about ½ inch thickness. Turn the dough occasionally, adding minimal flour to prevent sticking or tearing.

   
   

   Place the roti on the preheated tawa. Cook until small bubbles form and the edges set; then flip to cook the other side. For a traditional finish, you may try swelling the roti directly over a flame (this works on a gas or coil electric range) or cover it on a plate with a tea towel and microwave for about 10 seconds.

   
   

Making Gluten-Free Dhalpuri Roti

Follow the Sada Roti recipe through the initial resting stage of the dough. Next, prepare your seasoned dhal using your preferred recipe and the “patching” method:

• Patching the Dhal: Cook the dhal on low heat without adding any oil. Stir regularly to promote even browning and allow most of the moisture to evaporate. As the dhal patches, it will become slightly browned and grainy, releasing a wonderful aroma as the geera (cumin) warms up. This step is critical for gluten‐free dhalpuri because any excess moisture will compromise the dough’s structure.

  
  

• Cooling the Dhal: Once the dhal filling is finished patching, set it aside to cool completely.

  
  

• Assembling the Dhalpuri: After the dhal has cooled, work with a small piece of dough. Flatten the dough into a disc and place some of the dhal in the centre. Seal the dough by pinching the edges together to fully encase the filling, then gently roll it out further to achieve the desired thickness. Do not allow the assembled roti to rest before cooking, as the gluten‐free dough is particularly soft and may become too tender, making it prone to tearing when handled or rolled out further.

  
  

• Finishing and Serving:

After cooking, stack the rotis on a plate with a piece of parchment paper between each one to prevent sticking. Cover the stack with a warm tea towel until ready to serve; these rotis are best enjoyed while still warm.

For extended storage, allow the rotis to cool completely, then freeze them immediately—keeping the parchment paper between each roti to prevent sticking. When you're ready to eat, reheat each roti separately and serve immediately for the best texture and flavor.

Gluten Free Vegan Roti (sada)

You Can Make Gluten Free Bread!

I wrote this recipe for our local distributor of Bob's Red Mill products, A. P. Scott Trinidad Limited.

Bob's Red Mill's egg replacer is one of the best around, primarily because it contains psyllium husk which is great to use for making bread and roti.

The flax meal and the oat flour makes this recipe healthier than other white bread loaves.

Resting the dough allows the starches and the psyllium husk in the egg replacer to fully hydrate.

Simple and easy to use recipe

If you are having problems with this recipe or any other bread recipe check out my "Troubleshooting Guide For Baking Gluten Free Bread"

Gluten Free Vegan Bread

Gluten Free Vegan Sandwich Bread Recipe

Ingredients

1 cup brown rice flour*

1⁄4 cup oat flour*

1⁄4 cup potato starch*

1 tsp xanthan gum*

1/2 tsp sea salt*

1 tbsp flax meal*

1 tbsp egg replacer*

2 tsp brown sugar

2 tsp baking powder *

2 tsp active dry yeast*

3/4 cup warm water (105-115 °F)

2 tbsp vegetable oil (I use coconut)

1⁄2 tbsp vinegar

* refers to a Bob's Red Mill Product

Directions

Grease or line a small baking tin. A baking tin with tall (deep) side walls works best.

In a bowl, mix all of the dry ingredients, use only 1 teaspoon of the sugar and none of the yeast or baking powder

Make a well in the center of the dry ingredients and add 1/2 cup of water and all of the other wet ingredients (except the vinegar), kneading or mixing until thoroughly combined. The dough should be shaggy but holding together and maybe a bit dry. Cover the bowl with cling wrap and set aside in a cool place to rest for about an hour

At the end of the rest period, dissolve the remaining 1 teaspoon of sugar and yeast in the 1/4 cup of water. Set aside and allow the mixture to become frothy as the yeast activates

Once the yeast mixture is frothy add it to the dough along with the baking powder and mix or knead well. Add the vinegar and mix or knead again. The dough should be slightly sticky but holding together (like a thick brownie batter, scoopable not pourable). Add more water or milk a little at a time to get the right consistency, the dough should be "wetter" than regular (non gf) bread dough

Spoon dough into the prepared baking tin, smooth top and cover bread with lightly greased cling wrap

Allow to rise 30 - 45 mins or until the dough just crosses the rim of the baking tin. Do not be tempted to let the dough rise further, it can collapse in the oven.

Toward the end of the rise preheat oven to 350°F. When the oven is ready, bake bread for 40 minutes. After 40 minutes, lower the heat to 275°F and bake for another 10 mins. After the 15 mins, turn your oven off and leave the bread there for another 10 mins, you can take the loaf out of the pan for this (if the bread feels really firm on all sides, especially the bottom of the loaf you can skip this step). Bread is done when the sides are set and it makes a hollow sound once tapped.

Place the loaf on it's side onto a cooling rack. Cut only when completely cooled. Wrap the rest of the loaf tightly to maintain freshness for as long as possible, keep refrigerated. Bread is best sliced, wrapped and stored in the freezer if it will not be used within three days.

Note: An electric mixer (stand or hand held) can be used instead of kneading by hand

Bread proofing before going into the oven

Gluten Free Vegan Loaf