One of the things we've been missing the most since going gluten-free is scallion pancakes, you know, the delicious Chinese appetizers that taste great dipped in soy sauce. Fortunately, it is very easy to make your own at home with a blend of GF flours, and we were pleasantly surprised to learn that they turn out perfectly delicious without eggs.
1 cup GF flour blend: I used about 1/3 each of potato starch, corn flour (not cornstarch), and sorghum flour, but anything would work well
1/2 tsp xanthan gum
1/2 tsp salt
add water until the batter is fairly thin, probably 1 to 1.5 cups water (you can put some egg in as well if you like, but it's not necessary)
add a handful of chopped scallions, then fry on a hot pan in vegetable oil. They are great dipped in gluten free tamari soy sauce!
We mixed up several cups of the dry ingredients, for a truly "just add water and scallions" mix.
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