Gluten-Free Steamed Bao Buns with Vegetable Filling

Soft, fluffy, and entirely gluten-free, these *Gluten-Free Steamed Bao Buns with Vegetable Filling* are a game changer for those craving delicious handmade buns without the gluten. Made with a blend of gluten-free all-purpose flour, tapioca starch, and a touch of xanthan gum, these buns achieve the perfect texture—light and tender yet sturdy enough to cradle the vibrant vegetable filling. The savory filling combines stir-fried julienned carrots, red bell peppers, shiitake mushrooms, and shredded cabbage, all seasoned with garlic, ginger, gluten-free soy sauce, and a hint of sesame oil for a burst of umami flavor. This recipe is not only a labor of love but also beginner-friendly, walking you through every step, from kneading the dough to steaming perfection. Perfect for a plant-based snack, appetizer, or a crowd-pleasing party dish, these bao buns are a healthier, allergen-friendly twist on a beloved classic.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 cup Tapioca starch
• 2 teaspoons Xanthan gum
• 2 tablespoons Granulated sugar
• 1 teaspoon Instant yeast
• 0.75 cup Warm non-dairy milk (e.g., almond or oat milk)
• 0.25 cup Warm water
• 2 tablespoons Neutral-flavored oil (e.g., vegetable or avocado oil)
• 1 medium Carrot, finely julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Shiitake mushrooms, diced
• 1 cup Cabbage, shredded
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Tamari or gluten-free soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 teaspoons Water (for cornstarch slurry)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, sugar, and instant yeast.

Step 2

In a separate bowl, mix warm non-dairy milk, warm water, and neutral-flavored oil. Slowly pour the wet mixture into the dry ingredients while stirring.

Step 3

Using your hands, knead the dough for about 5 minutes or until it becomes smooth and slightly sticky. Cover with a damp kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.

Step 4

While the dough is rising, prepare the vegetable filling. Heat a pan over medium heat and add a teaspoon of sesame oil.

Step 5

Sauté the minced garlic and grated ginger for 1 minute until fragrant. Add the carrots, red bell pepper, shiitake mushrooms, and cabbage. Stir-fry for 5–7 minutes or until the vegetables are tender.

Step 6

Add tamari or gluten-free soy sauce to the vegetables. Dissolve the cornstarch in 2 teaspoons of water to create a slurry, then pour it into the pan to thicken the mixture slightly. Remove from heat and let the filling cool.

Step 7

Once the dough has risen, divide it into 8 equal portions. Roll each portion into a ball and flatten it into a 4-inch circle. Place a spoonful of the vegetable filling in the center and pinch the edges to seal the bun.

Step 8

Place each bun on a small square of parchment paper to prevent sticking. Set aside and let the buns rest for 15 minutes.

Step 9

Prepare a steamer and bring water to a boil. Arrange the buns in the steamer, leaving some space between them to expand. Cover and steam for 12–15 minutes over medium heat.

Step 10

Carefully remove the buns from the steamer and let them cool for a few minutes before serving.

Nutrition Facts

Serving size	(1304.0g)

Amount per serving	% Daily Value*
Calories	2465.3

Total Fat 48.4g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2154.5mg	0%
Total Carbohydrate 500.8g	0%
Dietary Fiber 23.7g	0%
Total Sugars 49.8g
Protein 19.5g	0%

Vitamin D 304.9IU	0%
Calcium 497.5mg	0%
Iron 8.6mg	0%
Potassium 1349.5mg	0%

*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.

Source of Calories

Fat: 17.3%

Protein: 3.1%

Carbs: 79.6%