5 from 1 vote
Yeast Dough Gluten-Free Scallion Pancake with Spicy Ginger Sauce
Prep Time
4 hrs 3 mins
Cook Time
8 mins
Total Time
4 hrs 11 mins
 
This yeast dough, gluten-free scallion pancake is crispy and golden on the outside, soft and moist on the inside. It is a savory breakfast you will enjoy.
Course: Gluten-Free/Vegan
Cuisine: Chinese
Keyword: Chinese, Chinese pancake, Gluten-free, Gluten-free Asian, gluten-free vegan, scallion pancake, vegan, Vegan Asian
Servings: 4 servings
Author: Joyce @ Light Orange Bean
Ingredients
Yeast Dough
  • 1-¼ cups 200 grams all-purpose gluten-free flour (see note)
  • ½ tablespoon 4 grams psyllium husk powder
  • ½ teaspoon active dry yeast
  • ½ teaspoon baking powder
  • ¾ cup lukewarm water
Filling
  • 4 tablespoons green onions finely chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons canola oil
(optional) Ginger Sauce
  • 1 teaspoon fresh grated ginger
  • 1 clove garlic minced
  • 1 tablespoon chili sauce
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon sesame oil
Instructions
  1. Whisk the flour, psyllium husk, yeast, and baking powder in a mixing bowl. Add water and use a spatula or clean hand to form the dough. Cover the mixing bowl and let the dough rise in a warm place for 4 hours.
  2. Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc. Use a rolling pin to form the dough into a disc, approximately 12” in diameter.
  3. Use a pastry brush to brush olive oil on the surface of the disc and then sprinkle on, as evenly as possible, the salt, black pepper, and green onion.
  4. Beginning at one edge, role up the dough tightly and pinch the trailing edge and ends together to seal. You should have an approximate 12” long stick-like shape dough at this point. Then roll up the stick, starting at one end, into a round bundle. Gently press it down and slightly roll with a rolling pin to form an approximate 7 inch disc. It is normal if the dough breaks slightly on the side (see picture in post).
  5. Heat 1 teaspoon canola oil in a cast iron pan over medium-high heat until hot. Place the scallion pancake dough into the pan and cover the pan with lid. Reduce the heat to medium to medium-low and cook one side for 2 minutes. Flip to the other side, add the remaining oil in the pan, and cook for another 2 minutes. Repeat the flipping-cooking for each side one more time. The total cooking time will be 8 minutes. In the end, both sides of the pancake should be golden brown. Reduce heat to prevent burning if necessary. Remove the pancake from the pan and let it cool slightly on a cooling wire rack. Cut into pie shaped wedges and serve warm.
  6. While the pancake is cooking, mix all ginger sauce ingredients in a small bowl. Serve with the freshly made scallion pancake.
Recipe Notes

For homemade gluten-free all-purpose flour (yield 45 oz all-purpose gluten-free flour)
9 oz brown rice flour
9 oz millet flour
9 oz sweet rice flour
9 oz white rice flour
3 oz cornstarch
3 oz potato starch
3 oz tapioca starch