Gluten-Free Chicken Bao Buns
Discover the magic of homemade *Gluten-Free Chicken Bao Buns*, a delightful twist on the classic steamed bun perfect for those avoiding gluten. These pillowy, yeast-raised buns are made with a flavorful blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, ensuring a tender, airy texture that rivals traditional recipes. Filled with a savory chicken mixture infused with gluten-free soy sauce, hoisin, garlic, ginger, and a hint of sesame, each bite delivers a perfect balance of umami and sweetness. These buns are steamed to perfection, making them light, fluffy, and irresistibly delicious. Ideal for a cozy dinner or a show-stopping appetizer, they’re a stunning homemade alternative to takeout. Plus, they’re naturally dairy-free, making them an inclusive indulgence for all to enjoy!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca starch
- 1.5 teaspoons Xanthan gum
- 2 teaspoons Instant yeast
- 3 tablespoons Sugar
- 0.75 cup Warm water
- 2 tablespoons Vegetable oil
- 1 pound Chicken breast
- 3 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Hoisin sauce
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 3 Green onions, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
Instructions
In a large bowl, mix together the gluten-free all-purpose flour, tapioca starch, xanthan gum, instant yeast, and 2 tablespoons of sugar.
In a small bowl, combine warm water, vegetable oil, and the remaining tablespoon of sugar.
Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms. Knead gently for a couple of minutes until smooth.
Cover the dough with a damp cloth and let it rise in a warm place for about 45 minutes or until slightly puffy.
While the dough is rising, cut the chicken into small cubes.
In a pan over medium heat, add sesame oil and heat until shimmering. Add garlic and ginger and sauté until fragrant.
Add the chicken cubes along with soy sauce, hoisin sauce, salt, and pepper. Cook until the chicken is fully cooked and the sauce has thickened.
Stir in the chopped green onions and rice vinegar. Remove from heat and allow to cool slightly.
Once the dough has risen, punch it down and divide into 12 equal portions. Roll each portion into a ball and then flatten into a 4-inch round.
Place a spoonful of chicken filling in the center of a dough round. Fold the dough over the filling and pinch the edges to seal.
Repeat with the remaining dough and filling.
Place each bun on a piece of parchment paper in a bamboo steamer. Cover and let them rise for another 15 minutes.
Fill a large pot with water and bring to a boil. Place the bamboo steamer on top, cover, and steam the buns for 12-15 minutes until fluffy and fully cooked.
Serve warm, and enjoy your handmade gluten-free chicken bao buns.
Nutrition Facts
Calories |
2720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 6289 mg | 273% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 58.5 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2582 mg | 55% | |
*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.
