These Gluten Free Scallion Pancakes are a marvel: chewy, crispy, scallion-packed and absurdly fast to whip up.Instead of using gluten-free flour, which produces a dense, dry pancake, we make them with layers of Vietnamese rice paper—to gloriously chewy and crispy effect!  The Best solution for a chewy, flaky, gluten-free scallion pancake Making Chinese food gluten-free can be easy in some cases, tricky in others.While there are plenty of rice-based dishes, rice noodles, tapioca starch, and cornstarch—all gluten-free, there are also wheat-laced soy sauces, soybean sauces, and flour-based pancakes, bao, dumplings, and breads.  I was wracking my brain for a way to make a scallion pancake with all its signature characteristics—flaky, chewy, salty and oniony—sans gluten.

I tried making a dough with a gluten-free flour mix, which yielded a hard unleavened cracker-ish texture and flavor.Not good.  Like most things in life, I arrived at the answer with a nudge from my mother.She told me to try Vietnamese rice paper sheets, or bánh tráng.

They’re made with rice flour, water, tapioca starch, and salt.They worked beautifully! Even for those who do eat gluten, these are a real treat!  The rice paper sheets get a quick dip in water to rehydrate them.Then you layer them with scallions and just a smidgen of salt.

We brush the outside very lightly with egg, which does the dual purpose of helping them get golden and soft and preventing them from burni

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