Doubanjiang (or Chili Broad Bean Paste) is a signature flavor in many authentic Sichuan dishes. It’s a deep red-brown and packed with umami and chili flavor. Traditionally it’s is made from fermented broad beans, chilis, and spices. You can purchase it at a Chinese market, but I’ve never found a Gluten Free version. For those who are really ambitious, you can find a recipe for the authentic version here: https://www.chinasichuanfood.com/doubanjiang/ Just use rice flour in place of the wheat flour and it will work fine. Be forewarned that it is a major process! I mean MONTHS of process. Be careful to use chilis that are hot, but not too hot. The little Thai chilis you find in a lot of markets are TOO hot. Just ask me how I know.
You can also make a cheater/quickie version using the recipe below:
Easy Gluten Free Doubanjiang Chili Paste Substitute
- 1/2 cup Chinese Chili Paste or a Chili Paste with Fermented Soybeans (just choose one without garlic)
- 3 Tbs coarsely ground Ancho or Negro Chilis (seeds removed)
- 1/4 cup Preserved Salted Black Beans
- 1 Tbs Gluten Free Tamari
- 1/8 tsp Chinese Five Spice Powder
- 1/8 tsp ground Sichuan Pepper
- a pinch of ground cardamom
- 1/4 tsp finely grated fresh ginger
Soak the preserved black beans in warm water for 5 minutes and drain. Crush them with a spoon to mostly, but not completely, break them up. Add the remaining ingredients and mix well. Put it into a clean jar. Let it sit in the refrigerator overnight to allow thew flavors to mix. It keeps virtually indefinitely in the refrigerator. Just pour a thin layer of canola oil on top.
Uncompromising Flavors 
hello and thank you for this substitution! Are there any Chinese chili pastes brands you recommend? I’m not exactly sure which brand to choose since there’s such a large and varied variety. Thank you for your time.
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