Dairy Free, Fall, Gluten Free, Side, Snack, Spring, Summer, Veggies, Winter


The perfect appetizer for a small group. Make a batch and let your friends gather in the kitchen to nibble the crisp edges as you scrape these off the hot griddle.



  • 9 tablespoons White Rice Flour
  • 6 tablespoons Sorghum Flour
  • 1/2 tablespoon Tapioca Flour
  • 1/2 tablespoon Potato Flour (flour, not starch, take heed)
  • 1/4 teaspoon Xanthan Gum
  • 1/2 cup Boiling Water (boil first, measure later)
  • Salt and Pepper
  • Sesame Oil
  • ~1/4 cup finely chopped Scallions
  • Oil for pan frying


  1. In a small bowl, whisk together the dry ingredients.
  2. Pour the boiling water over the flour mixture and stir everything together. The dough will be tough, so get in there with your hands and knead it toward the end.
  3. Pinch off some dough the size of a ping pong ball. Dust your counter with some extra rice flour and roll the dough out into an oblong shape, about 1/8 inch thick.
  4. Brush the flattened dough with sesame oil and sprinkle gently with salt and pepper.
  5. Scatter about one tablespoon of chopped scallion on the dough.
  6. Roll the dough up like a cigar and pinch the ends to secure.
  7. Roll the cigar into a spiral.
  8. Using your rolling pin, roll this spiral out to about 1/4 inch thick. You should have a pancake roughly 5 inches in diameter.
  9. Heat some oil in a saute pan until it is almost smoking.
  10. Pan fry the cake for 2-3 minutes per side, or until golden brown and crisp all over.
  11. Let the cakes cool on a paper towel to absorb some of the oil, then slice and serve!