Gluten-Free Steamed Bao Buns
Soft, pillowy, and completely gluten-free, these Steamed Bao Buns are a delightful twist on the classic Asian favorite, perfect for anyone following a gluten-free diet. Made with a carefully balanced blend of gluten-free flours, tapioca starch, and xanthan gum, these buns achieve the same fluffy texture and light chew as their traditional counterparts. Infused with the rich creaminess of coconut milk and lightly sweetened, these versatile bao buns rise to perfection before being steamed to airy, cloud-like softness. Ideal for filling with savory or sweet ingredients, these buns are a tasteful addition to your favorite meals or snack spreads. With detailed instructions for preparation and steaming, this recipe transforms a gluten-free challenge into a culinary triumph—perfect for impressing guests and treating yourself to a restaurant-worthy dish at home.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 30 grams Sweet rice flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Coconut milk
- 100 milliliters Water
- 2 tablespoons Sugar
- 1 teaspoon Instant yeast
- 1 tablespoon Vegetable oil
Instructions
In a small bowl, combine warm water (about 38°C or 100°F) with the sugar and instant yeast. Stir gently and let sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, sweet rice flour, xanthan gum, baking powder, and salt.
Once the yeast mixture is frothy, add the coconut milk and vegetable oil to it. Stir to combine.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a rough dough forms.
Transfer the dough onto a lightly floured surface (using extra tapioca starch to dust) and knead gently for 2-3 minutes until the dough is smooth and pliable. If the dough is sticky, add a small amount of tapioca starch as needed.
Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it doubles in size.
After the dough has risen, punch it down lightly and divide it into 6-8 equal pieces. Shape each piece into a ball, then flatten it into a disc about 3 inches in diameter.
For classic bao buns, fold each disc in half gently and place a small piece of parchment paper between the folds to prevent sticking.
Place the formed buns on separate squares of parchment paper and put them on a baking sheet or platter. Cover them loosely with a damp towel and let rise for another 20-30 minutes.
Set up a steamer and bring water to a boil. Reduce the heat to medium to maintain a gentle steam.
Place the buns (with the parchment paper underneath) into the steamer basket, leaving some space between each bun as they will expand. Steam for 10-12 minutes, or until the buns are fluffy and fully cooked.
Turn off the heat and let the buns sit in the steamer for 2 minutes before removing them. Serve warm with your favorite fillings.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 287.6 g | 105% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 35.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 180 mg | 4% | |
*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.
