This gluten free Chinese Onion Bread is a version of the flatbreads sold from street vendors in northern China. With a salty bite, similar to a pretzel, it's a nice addition to any Chinese or Chinese fusion meal.
I make this bread throughout the year and serve it with my everyday stir fry, Salmon in Chinese Pesto, Lion's Head Meatballs or one of the many Chinese dishes that I've been making for decades.
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Ingredients
When I recreated this recipe I knew my EGFG flour blend would be too light for what I needed. I experimented by adding a portion of another flour and chickpea flour was the winner.
- EGFG gluten free flour blend - This everyday flour blend is a good starting point but breads need more structure so it's always about finding the balance.
- Chickpea flour - This high protein flour adds the needed structure for this bread.
- Xanthan gum - This also helps with structure in all recipes with gluten free flour.
- Sesame oil, green onion, cilantro and sesame seeds - Together these are the ingredients that give this bread the classic taste I was looking for.
- Sweet rice flour - My dusting flour for most gluten free baking.
See recipe card for exact amounts.
Instructions for Chinese Onion Bread
When someone else is making dinner this is a job for the second person. After a little practise these steps become easy and you'll want to make it every now and then.
Substitutions: Flour for Flatbread
In my research on similar flatbreads I found recipes using oat flour, millet flour and corn flour. I didn't try them all but gluten free cooks need options.
Sometimes I choose a flour because I think I don't have enough recipes to keep it moving in my pantry. Other times I'm not getting the taste or texture I want.
I encourage you to substitute flours and learn what works for you. That might mean making a few batches of this recipe at one time or over a few weeks. That's the best way to create recipes you love.
5 Recipes for Sesame Oil
Sesame oil is used as a flavouring in Asian recipes. It has an assertive taste that works well in soups, breads, stir fries and salad dressings. It won't last forever so once you buy it here are five more recipes to use it in.
Storage
Just eat it all! A piece the next day is fine but it will never be as good as eating it right after it's made.
Equipment
Cooks need tools but they also need cookbooks and ingredients.
- If you're new to gluten free Asian cooking, check out my post to set up your Gluten Free Asian Pantry.
- If you don't have it, buy sesame oil and add it to your pantry.
- The Asian fusion cookbook titled Pacific Flavours, by Hugh Carpenter, forever changed what we eat in our kitchen. I have a few of his many cookbooks and attended a cooking class by him many years ago.
Top Tip
Bread is a category that challenges gluten free cooks. Find a few flatbreads or wraps that you like and commit to making them a few times. I guarantee, once you've made any recipe at least three times, it just starts to get easier. Just do it!
Gluten Free Chinese Onion Bread
Ingredients
- 1½ cups EGFG gluten free flour blend*
- ½ cup chickpea flour
- ½ teaspoon xanthan gum
- ¾ cup boiling water
TOPPING
- 1 tablespoon sesame oil
- 1½ teaspoon salt
- 2 tablespoon minced green onion , white and green part
- 2 tablespoon chopped cilantro
- ½ tablespoon sesame seeds
- sweet rice flour for dusting**
- oil for frying
Instructions
- Measure flour and xanthan gum into a food processor.
- Pulse a few times to mix the flour. With the processor running add hot water until the mixture comes together as dough. Remove from processor and flatten into a disk. Cover with plastic and let rest for 20-30 minutes.
- Use a small amount of sweet rice flour to dust the dough as you roll it out to a 10-inch circle.
- Spread sesame oil over top of dough.
- Sprinkle with salt, green onions, cilantro and sesame seeds.
- Using your hands roll the dough into a long rope.
- Pinch the ends then starting at one end coil the dough into a circle. Flatten it withy our hands then roll the coil into a 10-inch or 11-inch circle. Flip it over a few times dusting it with small amounts of flour to prevent it from sticking to the counter.
- Sprinkle additional sesame seeds on top pressing into the dough, if desired.
- Heat oil in large frying pan over medium-high heat.
- When very hot gently place the round of dough into the frying pan.
- Cook turning every 2 minutes until golden brown and cooked through, 8-10 minutes.
- Cut in wedges and serve warm. Best eaten the day it is made.
Notes
Nutrition
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Cinde Little
We love this tasty flatbread and have been making it for years. I hope you'll try it!
Patti Stark
Hi Cindy,
I wanted to make this onion bread but there doesn't seem to be any instructions with the recipe. Are they located somewhere else?
Thanks,
Patti
Cinde Little
Hi Patti and thanks for letting me know about the missing instructions. I've added them in along with some pictures. I hope that's helpful for you. Best of luck and I hope you enjoy it as much as I do!