We’ve been making Chinese Onion Bread in our kitchen for years. It is a flatbread sold from street vendors in northern China that I read about in one of my very first Asian cookbooks, Pacific Flavours. I love Hugh Carpenter’s amazing flavour combinations and interesting interpretations of Asian cuisine. That cookbook forever changed what we eat in our kitchen.
This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.
Chinese Onion Bread is sometimes called scallion bread, scallion pancakes or onion pancakes. Since this onion bread is not made from a batter pancake would be technically incorrect. Regardless of the name, this Chinese Onion Bread is a flatbread made without yeast. A simple mixture of flour and water, although nothing about gluten free flour could be called simple.
I was inspired to recreate a gluten free version of my Chinese Onion Bread when I came across a recipe made with chickpea flour and tapioca starch. Although this first attempt was good I thought it could be a little lighter if I used my gluten free flour mix. Then I substituted some of the flour mix with chickpea flour. After several variations I came up with this recipe.
You can follow the recipe exactly but as you gain confidence I encourage you to try different flour combinations. If you simply pay attention to the properties of different flours over time you will learn how to substitute. That is what I learned writing my yearlong blog series on How To Use different gluten free flours. Now I feel well equipped to substitute different flours and don’t worry if I run out of one.
If you are adventurous you could try and replace the amount of chickpea flour with something else and see how it works. After looking at several recipes I found some using oat flour, millet flour, corn flour or masa harina.
If you are new to Asian cooking, or gluten free Asian cooking, you may find helpful information about many ingredients in my blog post titled a Gluten Free Asian Pantry.
Sesame oil, a key ingredient in this recipe, is used as a flavouring rather than a cooking oil. It has an assertive taste that works well in many Asian recipes making it an important pantry ingredient. So if you were hesitant about purchasing sesame oil here are several other recipes that you can use it in. Buy some right away.
Let me know in the comments below if you tried this Chinese bread as written or if you changed it a bit.
|1½ cups gluten free flour*(I used my mix)|
|½ cup chickpea flour*|
|½ tsp xanthan gum|
|¾ cup boiling water|
|1 Tbsp sesame oil|
|1½-2 tsp salt|
|2 Tbsp minced green onion, white and green part|
|2 Tbsp chopped cilantro|
|½ Tbsp sesame seeds|
|tapioca starch or sweet rice flour for dusting|
|generous amount of oil for frying|
|*See recipe description for suggestions of different flour combinations.|
Join our community and see what’s cookin’ in my kitchen each week. Download the free ebook if you need some ideas for more everyday cooking at home.