Monday, December 27, 2010

Gluten Free Chinese Pancakes and Hoi-sin sauce for Peking Duck

Chinese Pancakes
(for 8-10 pancakes) 

Adapted from

20 g Quinoa Flour
20 g Tapioca Flour
80 g Teff Flour
80 g Graham (ChickPea) Flour
125 ml Very Hot Water
1 tbsp Sesame Oil

Put the flours into a mixing bowl and gradually add the water, mixing all the while until the water is fully incorporated. I used a fork to do this. If the mixture seems too dry, add some more water.
(Bab’s comment – I found with the GF flours, it was not a matter of too dry, but too moist and sticky.  I ended up using loads more graham flour in the kneading process)

Turn the dough out onto a lightly floured board and knead it until it becomes silky smooth. This should take 5-10 minutes. Dust it with flour if necessary, as it’ll probably be quite sticky at this stage. Once it’s smooth, cover it with a damp tea-towel and let it rest for about 30 minutes.

Knead the dough again for another 5 minutes, dusting with flour as necessary. Roll it into a sausage shape and cut into slices according to how many pancakes you want to make and what size you’re making. (Experiment with one slice first to give yourself some idea of the likely result.)

Shape each slice into a ball.

Dip the dough ball into the sesame oil and roll into a circle. If you’re not an accurate roller (I can never roll out a perfect circle) and you want pancakes of uniform size and shape, simply cut round a plate or a bowl.

Heat a little sesame oil (a quick wipe of oil is plenty, rather than enough to shallow fry) in a suitable pan over a low flame. Put the pancake into the pan and cook on one side until it has dried underneath. Expect to see brown speckles. Flip it over and repeat on the other side. Repeat this process until all the dough balls are cooked.

I froze these for several days and then got them out and steamed them to warm them up before eating.

I found them to be OK, the only problem was they did not hold together so well when you wrapped them (you fill them like a soft taco with the Peking Chicken, spring onions, cucumbers and Hoisin sauce)  I do plan to try them again to freeze and use when we make curry (to be used in place of Nan bread)

Hoisin Sauce 
Adapted from

4 tablespoons Gluten Free Soy Sauce
2 tablespoons Peanut Butter
1 tablespoon Molasses
2 teaspoons White Vinegar
1/8 teaspoon Garlic Powder
2 teaspoons Sesame Seed Oil
20 drops Chinese-Style Hot Sauce, adjust to taste (jalapeno or habanera sauce may be substituted)
1/8 teaspoon Black Pepper

Mix all ingredients in a small bowl for several minutes until thoroughly blended.

I thought it was too strong of peanut butter taste (I used pure peanut butter, not the sugary stuff) but several people said it was better than the store bough sauce :)


  1. so awesome! can't wait to pass this on to my GFCF mommies!

  2. Sounds great- love the hoisin sauce recipe! Definitely feeling inspired!!!

  3. Glad to find this recipe! Though I thought I should mention that "graham" flour contains wheat, "gram" flour is the spelling for chickpea flour! Hopefully all GF folks would know this but that one "H" makes a big difference! :-)