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Apr 1, 2013 11:16 AM

Won tons without wheat flour?

Won ton soup was always the first and sometimes only thing I ordered, a favorite comfort food for decades. Since a diagnosis of Celiac disease I have mourned the loss of this dish. Do you think I might be able to make a version without the wheat flour won tons or noodles? Just tell me that I might reasonably hope for success and I will spend the time and effort required to research and experiment. If you think it's a fool's errand, so be it. Thank you!

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  1. I do not think it is a fool's errand, though it might take a lot of tries, and you may be somewhat disappointed with the results.

    I would suggest two possible directions--making the skins with a rice flour noodle (like the skins of hargau), or making thin crepes with chickpea flour and wrapping them and tucking them around the filling (do not boil, just pour soup over).

    Let us know how it comes out.

    1. You can try making noodle soup with shirataki noodles, which have no gluten.

      I don't do that with wonton noodle soup, but I make this recipe from Ming Tsai often, substituting shirataki for the udon noodles.