Gluten-Free Steamed Bao Buns
Soft, pillowy, and completely gluten-free, these Gluten-Free Steamed Bao Buns are a delightful twist on a classic favorite! Made with a blend of gluten-free all-purpose flour, tapioca starch, and sweet rice flour, these buns are light and fluffy while catering to dietary restrictions. Enhanced with coconut milk for a subtle richness and sweetened with just a touch of sugar, they're steamed to perfection, creating an irresistible, tender texture. Perfect for stuffing with savory fillings like pulled jackfruit or crispy tofu, these bao buns are a versatile addition to your gluten-free repertoire. Whether for a weekday dinner or a special occasion, this recipe proves that gluten-free doesn't have to compromise on flavor or texture.
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Once the yeast mixture is frothy, add the coconut milk and vegetable oil to it. Stir to combine.
Step 4
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a rough dough forms.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
For classic bao buns, fold each disc in half gently and place a small piece of parchment paper between the folds to prevent sticking.
Step 9
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.
Step 10
Set up a steamer and bring water to a boil. Reduce the heat to medium to maintain a gentle steam.
Step 11
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.
Step 12
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
| Serving size | (558.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1303.9 |
| Total Fat 15.7g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2136.4mg | 0% |
| Total Carbohydrate 287.6g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 35.3g | |
| Protein 7.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 47.9mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 179.6mg | 0% |
Source of Calories