Gluten-Free Scallion Pancakes
These scallion pancakes are still the crispy, chewy, onion-y, salty delights, minus the gluten. The dough is a little trickier to work with than your average wheat flour based recipe, but it’s totally worth it, and once you get the hang of it, you’ll be flying. Just keep that rice flour handy for dusting your dough surface and rolling pin.
2 cups cup4cup gluten free flour
2 bunches of scallions, minced
½ teaspoon salt
1 cup boiling water
1 tablespoon sesame oil
Grapeseed oil, for frying
Rice flour, for rolling out the pancakes
1. Combine the flour, scallions and salt. Add the hot water and sesame oil, and form into a dough. (If the dough is too tacky, add a few teaspoons of gluten free flour.) Wrap the dough in plastic wrap, and let rest for at least 30 minutes.
2. Once the dough has rested, divide the dough into 4 pieces and roll them out on a surface that has been generously dusted with rice flour. (If the dough still seems tacky, try rolling them between two layers of rice flour dusted plastic wrap.) Roll until they are between ¼ to ½ inch thick.
3. Heat a heavy bottom pan, like a cast iron, over medium-high heat. Drizzle a layer of neutral frying oil,
like grapeseed or sunflower oil. Once the oil is hot, fry the pancakes one at a time, for about 3 minutes per side, or until firm and golden. Once cooked, sprinkle with flakey sea salt and cut into wedges.