Low-amine, Gluten-free Chinese Scallion Pancakes with Dipping Sauce

Low-Amine Chinese Scallion Pancakes with"Soy Sauce" Dipping Sauce (photo)

Low-Amine Chinese Scallion Pancakes with “Soy” Dipping Sauce (low-amine, gluten-free, soy-free, dairy-free, nut-free, tomato-free, vegetarian, vegan).

These Chinese scallion pancakes were tasty. Because I changed the all-purpose flour to a gluten-free all-purpose flour (Bob’s Mill brand), the texture was different than when I had made them previously. However, they were still very tasty and I’d eat them again in a heartbeat. The low-amine sauce added a nice touch to the Chinese scallion pancakes that I felt was necessary, given the tougher nature of the gluten-free flour.

1 1/2 – 1 3/4 C gluten-free all-purpose flour

3/4 C warm water

1/4 tsp salt

1 Tbsp sesame oil substitute

1/2 C finely chopped green onions

2 Tbsp safflower oil mixed with 2 Tbsp sesame oil substitute (for frying), divided

Flour for flouring counter top

Low-Amine Chinese Scallion Pancake Dipping Sauce:

2 Tbsp soy sauce substitute

1/2 tsp ascorbic acid

1 Tbsp sesame oil substitute

2 Tbsp water

1 Tbsp grated ginger

1 tsp agave nectar or sugar

  • Dissolve salt into warm water.
  • Mix flour into water. Mix until doughy – if it’s too thick, add a tiny bit of water at a time until the proper texture. If too thin, add more flour.
  • Flour the counter top.
  • Knead and break up into 8 evenly-sized balls of dough.
  • Press/roll each ball flat, and brush with sesame oil substitute. Sprinkle with green onions and roll dough into a tube.
  • Press tube flat, spiral-side down, and roll/press into a pancake. Mine were about 3″ across. I would have liked them to be a bit bigger, but the gluten-free dough broke apart too easily when more thin. Do what works for you.
  • Dust with flour to ensure the pancake will rest easily and won’t stick while you roll out the rest of the low-amine Chinese scallion pancakes.
  • Pour half the oil into a large, non-stick frying pan. On medium heat, fry four at a time until golden brown on each side. I found that I liked mine more cooked rather than less, since gluten-free flour has a  tendency to have a grainier texture when not cooked through.
  • Each side of the pancakes cooked about 3-5 minutes. Set aside on paper towels to drain.
  • Pour remaining oil in pan and repeat.
  • Cut each low-amine Chinese scallion pancake into quarters.

Low-Amine Chinese Scallion Pancake Dipping Sauce:


Very Low Amine: gluten-free flour, water, salt, green onion, ascorbic acid, ginger

Low Amine: sesame oil substitute, safflower oil, soy sauce substitute, agave nectar / sugar


47.606209 -122.332071Published in:

on April 5, 2012 at 2:35 am  Comments (25)
Tags: Chinese, Cooking, dairy-free, food, gluten-free, green onion, recipes, scallion

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