Description
These gluten-free bao buns are soft, fluffy, and perfectly steamed, offering all the comfort of traditional bao without the wheat. Filled with a savory, well-seasoned meat mixture, they make a satisfying appetizer, snack, or light meal.
Ingredients
- 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
- 1 cup ground beef or ground chicken
- 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
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 10–15 minutes until foamy.
- Add gluten-free flour, salt, baking soda, and oil. Mix until a soft dough forms, then knead gently until smooth.
- Cover and let the dough rise in a warm place for about 1 hour, or until slightly puffed.
- While the dough rises, heat sesame oil in a skillet over medium heat. Add garlic and ginger and sauté briefly.
- Add ground beef or ground chicken and cook thoroughly, breaking it apart as it cooks.
- Stir in cabbage and carrot and cook for a few minutes until softened.
- Add soy sauce, rice vinegar, and cornstarch. Stir until slightly thickened. Remove from heat and allow to cool completely.
- Divide risen dough into 12–14 equal portions. Roll into balls and flatten into discs.
- Spoon filling into the center of each disc. Gather edges and pinch to seal at the top.
- Place each bun on a small square of parchment paper and arrange in a steamer basket with space between them.
- Steam over simmering water for 8–10 minutes. Let rest covered for 2 minutes before serving warm.
Notes
- Use a gluten-free flour blend that contains xanthan gum for best texture.
- Gluten-free dough will rise less than traditional dough but should appear slightly puffed.
- Filling can be prepared up to 1 day in advance and refrigerated.
- Steam buns for the softest texture; baking will result in a firmer finish.
- Cool completely before freezing for up to 2 months.
- Re-steam to reheat for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 25 mg
