The gluten-free Chinese pancakes, known as gluten-free Cong You Bing, are the perfect alternative to classic scallion pancakes for those who are celiac or gluten intolerant. They retain the typical external crispiness and layered texture, thanks to a combination of naturally gluten-free flours.
They are a simple, vegan, and tasty recipe, ideal as an appetizer, street food, or bread substitute, perfect to serve with oriental sauces or stir-fried vegetables.
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 4Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups gluten-free rice flour
- 1/3 cup gluten-free buckwheat flour
- 1 pinch salt
- 1 cup water (see tips)
- 1 fresh scallion
- sunflower oil
Tools
- 1 Bowl
- 1 Griddle
Steps
Bring the water to a boil.
In a bowl, combine the flours with the salt.
Create a well in the center of the flours and pour in the boiling water.
Mix with two chopsticks or a wooden spoon.
Once the flours have absorbed the water forming lumps, let it cool slightly.
Knead into a dough ball.
Wrap it in plastic wrap and let it rest for 20 minutes.Thinly slice the scallion and set aside.
Divide into 4 pieces and form balls.
Heat a non-stick pan, or even better, a cast iron griddle.On an oiled work surface, roll each dough ball thinly.
Brush with oil and sprinkle with the scallion.
Roll it up into a cylinder.
Fold it again into a spiral shape.Shape it back into a dough ball.
Take each dough ball and roll it very thinly again on the well-oiled surface.Oil the griddle and cook on low heat, 2 minutes per side.
Oil the griddle each time you cook a pancake.
Serve as an accompaniment to meat and vegetables.
WARNING: consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are not contaminated by gluten.
Tips
Use very hot water to make the dough elastic. The water can vary up to 1 1/8 cups if the dough is too dry.
Roll out the dough on parchment paper or an oiled surface to avoid tearing.
Cook on medium heat to avoid burning the scallion.
Perfect with: meat, vegetables, soups, sweet and sour sauce, and chili oil
The gluten-free Chinese pancakes can be stored in the refrigerator for 24 hours. They can be frozen either raw or cooked and reheated in a pan.
FAQ (Frequently Asked Questions)
Can I prepare them in advance?
Yes, you can store them raw in the refrigerator for a few hours.
Are they suitable for celiacs?
Yes, using gluten-free certified ingredients.
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