Why You’ll Love This Recipe

These bao buns are wonderfully soft with a tender crumb that’s surprisingly close to classic wheat-based versions. The dough is easy to handle, and the filling can be customized to suit your taste. They’re perfect for meal prep, family dinners, or serving at gatherings. Whether you prefer a savory pork filling or a plant-based alternative, this recipe adapts beautifully while staying completely gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough
2 1/4 cups gluten-free all-purpose flour blend
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons granulated sugar
1 cup warm water
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon neutral oil

For the filling
1 cup ground pork or finely chopped mushrooms
1/4 cup finely chopped napa cabbage
1/4 cup grated carrot
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons gluten-free soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon cornstarch

Directions

1. In a large bowl, combine warm water, sugar, and yeast. Let the mixture sit for 10 to 15 minutes until foamy, indicating the yeast is active.

2. Add the gluten-free flour, salt, baking soda, and oil to the yeast mixture. Mix until a soft dough forms. Knead gently until smooth. Because it’s gluten-free, the dough will be slightly softer than traditional dough.

3. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until slightly puffed.

4. While the dough rises, prepare the filling. Heat sesame oil in a skillet over medium heat. Add garlic and ginger and sauté briefly until fragrant.

5. Add the pork (or mushrooms) and cook until fully done. Stir in cabbage and carrot and cook for a few more minutes.

6. Mix in soy sauce, rice vinegar, and cornstarch. Cook until the mixture thickens slightly. Remove from heat and allow to cool completely.

7. Once the dough has risen, divide it into 12 to 14 equal portions. Roll each portion into a ball, then flatten into a small disc.

8. Place a spoonful of filling in the center of each disc. Carefully gather the edges and pinch to seal at the top.

9. Place each bun on a small square of parchment paper to prevent sticking.

10. Arrange the buns in a steamer basket, leaving space between them. Steam over simmering water for 8 to 10 minutes.

11. Turn off the heat and let the buns rest in the steamer for 2 minutes before removing. Serve warm.

Servings and timing

Servings: 12 to 14 buns

Prep time: 20 minutes
Rise time: 1 hour
Cook time: 10 minutes
Total time: Approximately 1 hour 30 minutes

Variations

You can substitute ground chicken, turkey, or shrimp for the pork filling.
For a vegetarian option, use finely chopped mushrooms, tofu, or a mix of sautéed vegetables.
Add a touch of chili paste or chopped scallions for extra flavor.
For a sweeter version, fill the buns with red bean paste or a lightly sweetened custard instead of savory filling.

Storage/Reheating

Store leftover bao buns in an airtight container in the refrigerator for up to 3 days.

To freeze, allow the buns to cool completely, then place them in a freezer-safe container for up to 2 months.

To reheat, steam refrigerated or frozen buns for 5 to 8 minutes until heated through. You can also microwave them briefly with a damp paper towel to help retain moisture, though steaming provides the best texture.

FAQs

Can I use a different gluten-free flour blend?

Yes, most cup-for-cup gluten-free flour blends designed for baking will work well. Make sure the blend contains a binder such as xanthan gum.

Why didn’t my dough rise much?

Gluten-free dough often rises less dramatically than wheat dough. As long as it becomes slightly puffed and airy, it’s ready to use.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the initial rise for up to 24 hours. Bring it back to room temperature before shaping.

Do I need a bamboo steamer?

No, any steamer basket that fits over a pot with a tight-fitting lid will work.

How do I prevent the buns from sticking?

Place each bun on a piece of parchment paper before steaming to ensure easy removal.

Can I bake these instead of steaming?

Bao buns are traditionally steamed for their soft texture. Baking will result in a firmer, bread-like finish.

Can I freeze the buns before steaming?

It’s best to steam them first, then freeze. This helps maintain texture when reheating.

How do I know when the buns are done steaming?

The buns should look puffed and slightly glossy. The dough should feel firm yet soft to the touch.

Can I make mini bao buns?

Yes, simply divide the dough into smaller portions and reduce the steaming time by a couple of minutes.

What sauces pair well with bao buns?

They pair beautifully with gluten-free soy sauce, chili oil, hoisin-style sauce, or a simple mixture of soy sauce and rice vinegar.

Conclusion

These gluten-free bao buns deliver soft, fluffy texture and rich, savory flavor without relying on wheat flour. With a versatile filling and simple steaming method, they’re a rewarding homemade treat that fits comfortably into a gluten-free lifestyle. Whether served fresh from the steamer or reheated later, they remain tender, satisfying, and full of flavor.