Gluten Free Chinese Onion Bread

A plate of Chinese Onion Bread cut into wedges.

This 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.

Course Baking, Bread

Cuisine Chinese

Keyword chinese onion bread

Prep Time 30

Cook Time 10

Servings pieces

Calories 123kcal

Author Cinde Little

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

*EGFG flour blend: sweet rice flour (300g), potato starch (300g), sorghum flour (200g), millet flour (200g)

**Tapioca starch and sweet rice flour are both good choices for dusting dough. An all-purpose blend isn't necessary and one with a binder is not recommended.

Nutrition