Hospitality Food Allergy Style
My husband and I end up hosting a lot of get togethers at our house more than visiting others in their homes because even though it’s a lot of work to clean up, shop, cook, and clean up again, it’s also easier and more predictable. However, we have a few friends who do not have food allergies in their household but they go out of their way to invite us to their home to enjoy a meal and their company. Their hospitality makes me feel so happy, welcomed, and grateful. And in the same way, I want to be able to extend that kind of hospitality which is why I try to learn and master some recipes that are free of top 8 allergens or free of different allergens than ours. I am the most intimidated about avoiding wheat and gluten but fortunately there are wonderful resources to help such as magazines, websites, and gluten free expos.
What Tasty Treat to Make With Gluten Free Flour?
When I went to the Gluten Free Allergen Free Expo this year, I had the pleasure of meeting Mary Capone, owner of Bella Gluten Free, who makes a variety of gluten free baking mixes. We talked about her products and my blog and she very generously offered me a bag of her All Purpose Baking Mix to try. The All Purpose Baking Mix has an allergen statement on the bag that it is gluten free, wheat free, soy free, egg free, nut free, peanut free, lactose/casein free, and non GMO. The ingredients contain rice flours, potato starch, tapioca flour, xanthum gum and salt.
I had one bag of gluten free flour and after some consideration, I decided to make Scallion Pancakes, a delicious, savory, Chinese flat bread appetizer which is typically made from wheat. I made top 8 allergen free, gluten free scallion pancakes following a traditional recipe and learned that because the gluten free flour does not contain gluten, the resulting dough lacks elasticity that develops due to the presence of gluten. The second time I used the flour, I simplified the assembly and the adjustment worked. The resulting gluten free scallion pancakes reminded me of a slightly chewy latke with a savory Chinese spin to it.
Allergy Aware Asian Fare
This recipe does not call for any of the top 8 allergens or gluten. I used Bella Gluten Free All Purpose Baking Mix in the scallion pancakes pictured. For learning purposes, I tried the recipe using a gluten free flour from my local supermarket and found that it needed a little more water to achieve the right texture. I added instructions to adjust the recipe: if the dough is sticky or tacky, add 1-2 tablespoons of gluten free flour and if the dough is stiff and dry, add 1-2 tablespoons of water. The ideal texture of the dough should be like fresh play dough, Because the flour lacks gluten, the dough is difficult to roll and coil, so I’ve simplified the recipe by kneading in the scallions rather than making an elaborate roll.
Be careful if anyone makes a gluten free scallion pancake for you, I’ve seen other recipes that call for almond flour, so be sure to ask about the ingredients. Read the ingredient labels of any gluten free flour mix you buy for any allergens you need to avoid as ingredients may vary. As I had mentioned in another post about scallion pancakes, we like eating the pancakes plain, hot, and crispy! But if you must have a dip, you could try making a dip using the basic dip recipe I mentioned and substituting with soy sauce alternatives as needed.
If you’re not avoiding wheat or gluten, be sure to read about how to make Scruptious Scallion Pancakes!
Top 8 Free Gluten Free Scallion Pancakes
- 1 bunch scallions 8 stalks
- 1 teaspoon salt
- 2 teaspoons oil
- 4 cups gluten free all purpose flour approximately 1 pound
- 2 cups hot water
- additional oil for frying
- Wash, trim, and chop scallions and place in a medium bowl
- Add salt and set aside for 5 minutes.
- Add gluten free flour to a large bowl and form a well.
- Add hot water to the flour and mix with a spatula until the flour is moistened.
- Preheat a frying pan on medium-high.
- Add 2 teaspoons of oil to the green onion mixture, mix, and add green onion mixture to the dough.
- Knead the dough until the mixture comes together (about 6-8 times, just enough to distribute the onions and for the dough to stick together).
- Divide the dough into 6 pieces (tennis ball sized), shape each piece into a disk, and use a rolling pin to roll into a circle (about 6 inches in diameter, 3/8 inch thick). (Optional step: use your fingers to smooth out the edges for a beautiful presentation, skip this step if you are like me, in a hurry and feeding a hungry family.)
- Add 1 teaspoon of oil to the hot frying pan and swirl to coat.
- Fry the pancake for 3 minutes or until the bottom is golden brown.
- Add a little more oil if the pan is dry and flip, frying for another 3 minutes until golden brown.
- Repeat until all the pancake dough is shaped and fried.
- Cut into wedges and serve.
Disclosure: I attended the GFAF Expo as an event blogger and received one complimentary package of Bella’s Gluten Free All Purpose Flour to try and review. All opinions are my own.