Pancakes for Duck

We love creating Gluten Free recipes that help families feel included, so no one has to miss out. Creating takeaways at home is becoming more and more popular and this is great news for us free-fromers.

Making the pancakes is really easy, so do give it a go. You will need some of our Gluten Free Flour for these.

We did find it tricky getting hold of gluten free crispy duck - all the ones I could find in the supermarkets had soy sauce on them, which contains wheat. It was really frustrating. So for the video, we used a tin of confit of duck (bought on amazon) which we grilled until it was crispy, then shredded. For the photos, I'd only got cooked chicken, but we also think that pulled pork would work too. You can, of course, make your own Chinese Crispy Duck. I have found a relatively easy recipe here from the Guardian.



300g Alevra GF plain flour blend                                                                                   1tsp Xanthan gum
1tsp GF baking powder
160ml Recently boiled water                                                                                     
1Tbsp Extra virgin olive oil                                                                                           1⁄2 tsp Salt

Chinese-style plum sauce:

600g Stoned and chopped Plums                                                                           300ml Red wine vinegar
1tsp Salt
1tsp Chilli flakes                                                                                                              
2 Star anise                                                                                                                80ml Tamari soy sauce                                                                                               90g Light soft brown sugar


Pancake dough:

Add all the flour, xanthan gum, baking powder and salt into a large mixing bowl then combine.

Add in 160ml of water and olive oil to the flour and salt. Mix briefly with a spatula, then knead the dough with your hands until smooth.

Cover dough with cling film and leave for 30 minutes to rest.

Lightly flour 2 pieces of cling film with some Gluten free flour.

Divide the dough into 10 equal balls (roughly Ping Pong ball size)

Then roll each ball into a thin pancake between 2 pieces of floured clingfilm.

Cooking of pancake:

Heat a non stick frying pan on a high setting. Then return setting to low heat before adding the pancake, frying until light brown spots appear on each side (approximately 2 minutes).

Fill a wok with some water and place a steaming rack in the wok then heat the wok (when hot add large bamboo steamer).

Line steamer with 2 pieces of baking paper and steam all the pancakes for 5 minutes on a medium heat just before serving.

Chinese-style plum sauce:

Add the plums, red wine vinegar, salt, chilli flakes and star anise to a saucepan and bring to the boil.

Once boiling, reduce heat and simmer for 20 minutes (or until fruit is soft)

Using a sieve, push the plum puree through into a clean saucepan.

Add the soy sauce and sugar to the plum puree bringing the saucepan slowly to the boil.

Once boiling reduce heat to low and leave to simmer for 45 minutes (sauce should be thick)

Once ready pour into warm, dry sterilised jars. The mixture should keep for 2 months.


Find our flour here 

Download the recipe PDF here