You won’t believe this gluten-free version of traditional Chinese scallion pancakes are just as delicious as those made from wheat. It’s crispy on the outside and tender on the inside. They’re a great choice for breakfast, an appetizers, and snacks.
Mix all flours in a large mixing bowl. Carefully add ½ cup of boiling water at a time and combine gently with spatula until it forms a ball. Caution! The dough is very hot, Do Not use your hands to mix the dough.
Allow the dough to cool enough to handle. Transfer the dough onto a lightly floured surface. Knead until smooth. Roll the dough to form a long cylindrical shape and then divide the dough into 10 pieces of equal size. Use a rolling pin to shape each piece into a 7” wide square sheet (cover the rest of dough with a damp cheese cloth or plastic wrap while working with each piece).
Use a pastry brush to lightly coat five of the ten sheets with oil. Keep the oil 1” off the edge. Sprinkle a few pinches of salt. Evenly divide the scallion into five portions and sprinkle on top of those oil coated sheets.
Take the remaining 5 pieces of dough sheet and cover each scallion filled dough sheet. Gently press the edges together to seal each pancake.
Lightly coat a frying pan with oil. Heat the pan over medium high heat. Wait until the oil is hot and place the pancakes, one at a time, in the frying pan. Cover with lid and fry for 1 minute. Turn over to the other side and fry with cover on for another minute. Repeat 2 times. Each pancake takes 4 minutes to cook.
Cut the cooked pancakes diagonally. Serve hot.
I usually make a large batch of this gluten-free flour mix because I can weigh large amounts of each ingredient more accurately than small amounts. The extra flour mix can be stored in a zipper bag in the freezer.