Gluten-Free Chicken Bao
Fluffy, savory, and completely gluten-free, these Gluten-Free Chicken Bao are the perfect solution for those craving the pillowy softness of traditional bao without the wheat. Made with a delicate gluten-free dough enriched with xanthan gum for elasticity, these buns are filled with a flavorful, juicy filling of tender chicken thighs, savory gluten-free soy sauce, aromatic garlic and ginger, and sweet carrots for a hint of freshness. Steamed to perfection, these bao deliver a light, airy texture combined with a satisfying burst of umami in every bite. Ideal for lunches, dinners, or as a unique party snack, this recipe is a must-try for those looking to enjoy an Asian-inspired dish minus the gluten. Serve them warm from the steamer for an authentic and utterly delightful experience!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Instant yeast
- 1 teaspoon Baking powder
- 2 tablespoons Sugar
- 180 milliliters Warm water
- 2 tablespoons Vegetable oil
- 300 grams Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 Spring onions, finely chopped
- 1 Carrot, grated
- 1 tablespoon Rice vinegar
- 1 teaspoon Salt
Instructions
In a large bowl, combine gluten-free all-purpose flour, xanthan gum, instant yeast, baking powder, sugar, and salt.
Gradually add the warm water and 1 tablespoon of vegetable oil to the dry ingredients, stirring until a soft dough forms.
Knead the dough gently for about 5 minutes, then cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the chicken filling. Cut the chicken thighs into small pieces.
In a skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
Stir in soy sauce, sesame oil, and rice vinegar. Add chopped spring onions and grated carrot, cooking for an additional 3 minutes. Remove from heat and let it cool slightly.
Once the dough has risen, punch it down and divide it into 12 equal pieces.
Roll each piece into a ball, then flatten it into a disc about 3 inches in diameter.
Place a spoonful of chicken filling in the center of each disc, then gather the edges to encase the filling, pinching them together at the top to seal the bao.
Place each bao onto a piece of parchment paper, seam side up, and cover with a damp cloth while you shape the remaining dough.
In a steamer, bring water to a boil. Arrange the bao on the steaming rack with space between each one, as they will expand while cooking.
Steam the bao for about 15 minutes until they are fluffy and cooked through.
Serve warm and enjoy your gluten-free chicken bao!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6189 mg | 269% | |
| Total Carbohydrate | 270.7 g | 98% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 31.9 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
