Gluten-Free Steamed Chicken Bao Buns
Delight in the perfect fusion of taste and dietary inclusivity with these Gluten-Free Steamed Chicken Bao Buns, a flavor-packed twist on a beloved classic. Crafted with a tender gluten-free dough made from all-purpose gluten-free flour and tapioca starch, these fluffy buns are filled with a savory mix of diced chicken, garlic, ginger, tamari, and hoisin sauce, ensuring every bite bursts with umami goodness. Steamed to pillowy perfection, each bao is topped with vibrant, tangy shredded carrots, crisp cucumber slices, and fresh cilantro for a refreshing finish. Ideal as a snack or light meal, these bao buns are not only gluten-free but also surprisingly simple to make with step-by-step preparation. Whether you're catering to dietary restrictions or craving a gluten-free take on a traditional favorite, these steamed chicken bao buns are a must-try for your menu.
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Recipe Information
Ingredients
- 300 g Gluten-free all-purpose flour
- 50 g Tapioca starch
- 1 tbsp Baking powder
- 2.5 tsp Active dry yeast
- 3 tbsp Granulated sugar
- 180 ml Warm water (around 110°F/43°C)
- 50 ml Unsweetened coconut milk
- 2 tbsp Neutral oil (e.g., canola or vegetable oil)
- 250 g Chicken breast
- 2 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Tamari or gluten-free soy sauce
- 1 tbsp Hoisin sauce (gluten-free)
- 1 tsp Sesame oil
- 50 g Shredded carrots
- 50 g Thinly sliced cucumber
- 10 g Fresh cilantro leaves
- 1 tbsp Rice vinegar
Instructions
In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until frothy.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, baking powder, and remaining 2 tablespoons of sugar.
Pour the yeast mixture, coconut milk, and 1 tablespoon of neutral oil into the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 5 minutes, until smooth. If the dough is sticky, add a little more tapioca starch, 1 tablespoon at a time.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
While the dough is rising, prepare the chicken filling. Dice the chicken breast into small pieces.
Heat 1 tablespoon of neutral oil in a skillet over medium heat. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the diced chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.
Stir in the tamari, hoisin sauce, and sesame oil. Cook until the sauce thickens slightly. Remove from heat and set aside.
Once the dough has risen, punch it down and divide it into 8 portions. Roll each portion into a ball and flatten into a round disc.
Spoon a small amount of the chicken filling into the center of each disc. Gather the edges of the dough and pinch to seal, forming a bun.
Place each bun on a small square of parchment paper to prevent sticking during steaming.
Heat a steamer over medium-high heat. Arrange the buns in the steamer, leaving space between them to expand.
Cover the steamer and steam the buns for 12-15 minutes, until they are puffy and cooked through.
While the buns are steaming, prepare the toppings. Toss the shredded carrots and cucumber slices with rice vinegar in a small bowl.
Once the buns are done, let them cool slightly before serving. Top each bun with the carrot-cucumber mixture and fresh cilantro leaves.
Serve warm and enjoy your Gluten-Free Steamed Chicken Bao Buns!
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4411 mg | 192% | |
| Total Carbohydrate | 375.2 g | 136% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 49.7 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1253 mg | 27% | |
*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.
