Gluten-Free Scallion Pancakes (Cong You Bing)
Savory and flaky scallion pancakes made with gluten-free flour blend. These pancakes are pan-fried to golden perfection and are a great substitute for the wheat-based version.
Ingredients
- 2 cups Gluten-Free All-Purpose Flour Blend
- 1/2 cup Tapioca Starch
- 1 cup Hot Water
- 1/4 cup Cold Water
- 1 cup Scallions
- 2 tablespoons Sesame Oil
- 1 teaspoon Salt
- 2 tablespoons Cooking Oil
Instructions
- 1In a large bowl, combine the gluten-free flour blend and tapioca starch. Gradually add the hot water, mixing until a shaggy dough forms. Add the cold water and knead until the dough comes together. Cover and let rest for 30 minutes.
- 2Divide the dough into 4 equal portions. On a lightly floured surface (use gluten-free flour), roll each portion into a thin circle.
- 3Brush each circle with sesame oil, sprinkle with salt and chopped scallions. Roll the circle up tightly into a log, then coil the log into a spiral. Flatten the spiral into a pancake.
- 4Heat cooking oil in a large skillet over medium heat. Cook the pancakes for 4-5 minutes per side, or until golden brown and crispy.
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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