Gluten Free Scallion Pancakes with Flaky Layers and Dipping Sauce

Crisp-edged, chewy, buttery scallion pancakes are one of those recipes that feel almost impossible to make gluten free, until the dough behaves. This version uses psyllium husk, tapioca flour, glutinous rice flour and a little xanthan gum to build a dough that rolls, coils and flakes beautifully.

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Ingredients

For the dough

• 1/2 tbsp psyllium husk

• 80ml water

• 150g plain gluten free flour, such as Doves Farm

• 100g tapioca flour

• 100g glutinous rice flour

• 1/2 tsp salt

• 1/2 tsp xanthan gum

• 300ml boiled water

  
  

For the five spice roux

• 2 tsp gluten free flour

• 50g melted butter

• 1/2 tsp Chinese five spice

  
  

For the filling

• 6 spring onions, finely sliced

  
  

For the dipping sauce

• Gluten free soy sauce

• Brown sugar

• Rice vinegar

• Garlic, finely grated or minced

• Sesame oil

Method

1. Mix the psyllium husk and water. Add the psyllium husk to a small bowl with 80ml water. Stir well, then leave it for a few minutes until it becomes thick and gel-like. It should look a little glubby. This helps bind the gluten free dough.

   
   

2. Combine the dry ingredients. Add the plain gluten free flour, tapioca flour, glutinous rice flour, salt and xanthan gum to a large mixing bowl. Stir everything together so the flours are evenly combined.

   
   

3. Add the psyllium gel. Scrape the psyllium mixture into the flour bowl. Mix it through as much as you can before adding the hot water.

   
   

4. Pour in the boiled water. Add the 300ml boiled water gradually, mixing as you go. The dough will be hot at first, so start with a spoon or spatula. Once cool enough to handle, knead it in the bowl until it comes together into a smooth, soft dough.

   
   

5. Knead until the dough feels workable. The dough should feel pliable, not crumbly and not runny. If it feels very sticky, dust it lightly with a little extra gluten free flour. If it feels dry, wet your hands and knead again rather than tipping in lots more water.

   
   

6. Make the roux. In a small bowl, mix the 2 tsp gluten free flour, melted butter and Chinese five spice. Stir until smooth. This buttery mixture will sit between the dough layers and help create the flaky texture.

   
   

7. Prepare the spring onions. Finely slice the spring onions. Keep them ready beside your roux so you can fill each pancake as you shape it.

   
   

8. Divide the dough. Cut the dough into 6 equal pieces. Keep the pieces you are not using covered with a clean tea towel so they do not dry out.

   
   

9. Roll the first piece into an oblong. Lightly flour your work surface and rolling pin. Roll one piece of dough into a thin oblong shape. It does not need to be perfect, but try to keep the thickness even.

   
   

10. Spread with roux and spring onions. Brush or spread a thin layer of the five spice butter roux over the dough. Scatter over some sliced spring onions, leaving a small border around the edge.

11. Roll it into a long tube. Starting from one long side, roll the dough up tightly into a tube. Try not to squeeze out the filling, but keep it snug enough to hold its shape.

12. Coil the tube into a spiral. Take one end of the tube and curl it inwards, rolling it into a spiral shape like a snail shell. Tuck the end underneath to help it stay together.

13. Flatten and roll again. Press the spiral down gently with your palm, then roll it out into a pancake. Do not roll too aggressively, or the spring onions may burst through. A little tearing is fine.

14. Repeat with the remaining dough. Shape all 6 pancakes in the same way. If the dough starts to stick, use a little more gluten free flour on the surface.

15. Cook the pancakes. Heat a frying pan over a medium heat. Add a small amount of oil or butter if needed. Cook each pancake for a few minutes on each side, until golden, crisp and cooked through. Adjust the heat if they brown too quickly before the centre is done.

16. Mix the dipping sauce. Stir together the gluten free soy sauce, brown sugar, rice vinegar, garlic and sesame oil. Taste and adjust until it has the balance you like.

17. Serve hot. Slice the pancakes into wedges or serve them whole for tearing and dipping. They are best eaten fresh while the edges are still crisp.

How to store and reheat

These pancakes are best eaten fresh, straight from the pan. That is when they have the best contrast between crispy edges and chewy layers.

If you have leftovers, let them cool completely, then store them in an airtight container in the fridge for up to the next day. Reheat them in a dry frying pan over a medium heat until warmed through and crisp again. Avoid microwaving if you can, as it softens the layers.