My partner, Phil’s, all time favorite food is Chinese Duck and Pancakes. A fantastic get your hands dirty food to share. So when I discovered my multiple food intolerance’s, this occasional treat was no longer something we could share. That is until I found an alternative – Rice Flour pancakes.
I have had a packet or rice flour pancakes in my cupboard waiting for a reason to try them. Last night Phil came home excited with a reduced Chinese Duck and pancake kit from Waitrose. Not wanting to let him down I checked out the ingredients; the pancakes (wheat based) where an obvious no no and the sauce was highly sugar based so this was also out. The duck was 97% duck with some flavourings (herbs spices and a little sugar) and other additives. Some I decided as a treat the potentially 3% of nastiness would be worth it for the overall treat.
Rice Flour Pancake Ingredients: Rice Flour (67%), Tapioca Flour Starch, Salt, Water.
So to accompany the duck the rice flour pancakes came into action and also I made a small sauce to accompany my pancakes (Wheat Free Soya Sauce + squeeze of Agave Nectar
, which I mixed and heated for a minute). Phil prepared some thin slices of cucumber and spring onion, so we could make the duck rolls.
Traditional used to make spring rolls the Rice Flour Pancakes really made this dish possible. You cook the thin crispy sheets in boiled water for a few seconds until soft. Then remove the slightly gelly pancakes and dry on a clean tea towel for eating.
NB Dont try drying the rice flour pancakes on kitchen roll, else you will have a pancake roll with a kitchen roll lining – which I ended up eating, nice!
If on a gluten free diet these rice flour pancakes are a great store cupboard item and I am looking forward to trying some more free from Chinese recipes.