Gluten-Free Scallion Pancakes (Cong You Bing)
A gluten-free and soy-free take on the classic Chinese scallion pancake. The pancakes are pan-fried until golden brown and crispy.
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Ingredients
- 1.5 cups Gluten-free all-purpose flour blend (with xanthan gum)
- 0.5 cup Tapioca starch
- 0.75 cup Hot water
- 2 tablespoons Sesame oil (check for soy-free)
- 1 cup Green onions, thinly sliced
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil (for frying, soy-free such as peanut or sunflower)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the gluten-free flour blend and tapioca starch.
- 2Gradually add the hot water, mixing until a dough forms. Knead for 2-3 minutes until smooth.
- 3Cover the dough and let it rest for 15 minutes.
- 4Divide the dough into 4 equal portions.
- 5Roll out each portion into a thin circle.
- 6Brush each circle with sesame oil, sprinkle with green onions and salt.
- 7Roll the circle up tightly into a log, then coil the log into a spiral.
- 8Flatten the spiral with a rolling pin into a pancake about 15 cm in diameter.
- 9Heat the vegetable oil in a large skillet over medium heat.
- 10Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy.
- 11Serve hot, cut into wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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