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.
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