Gluten-Free Steamed Chicken Bao Buns

Elevate your gluten-free cooking game with these flavorful Gluten-Free Steamed Chicken Bao Buns! Soft and fluffy bao buns made from gluten-free all-purpose flour and tapioca starch are filled with juicy, ginger-garlic chicken seasoned with tamari and hoisin for a savory kick. The buns are perfectly steamed to achieve a pillowy texture and finished with a zesty topping of vinegar-tossed carrots, crisp cucumber, and fresh cilantro for a burst of color and crunch. This recipe is ideal for those seeking a delicious and gluten-free take on traditional bao buns, delivering a delightful fusion of savory, fragrant, and refreshing flavors. Perfect as an impressive appetizer or a fun main course, these bao buns are sure to be the star of any gathering!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, baking powder, and remaining 2 tablespoons of sugar.

Step 3

Pour the yeast mixture, coconut milk, and 1 tablespoon of neutral oil into the dry ingredients. Mix until a dough forms.

Step 4

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.

Step 5

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.

Step 6

While the dough is rising, prepare the chicken filling. Dice the chicken breast into small pieces.

Step 7

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.

Step 8

Add the diced chicken to the skillet. Cook until browned and cooked through, about 5-7 minutes.

Step 9

Stir in the tamari, hoisin sauce, and sesame oil. Cook until the sauce thickens slightly. Remove from heat and set aside.

Step 10

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.

Step 11

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.

Step 12

Place each bun on a small square of parchment paper to prevent sticking during steaming.

Step 13

Heat a steamer over medium-high heat. Arrange the buns in the steamer, leaving space between them to expand.

Step 14

Cover the steamer and steam the buns for 12-15 minutes, until they are puffy and cooked through.

Step 15

While the buns are steaming, prepare the toppings. Toss the shredded carrots and cucumber slices with rice vinegar in a small bowl.

Step 16

Once the buns are done, let them cool slightly before serving. Top each bun with the carrot-cucumber mixture and fresh cilantro leaves.

Step 17

Serve warm and enjoy your Gluten-Free Steamed Chicken Bao Buns!

Nutrition Facts

Serving size	(1117.9g)

Amount per serving	% Daily Value*
Calories	2289.4

Total Fat 56.5g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 7.1g
Cholesterol 215mg	0%
Sodium 4411.1mg	0%
Total Carbohydrate 375.2g	0%
Dietary Fiber 12.3g	0%
Total Sugars 49.7g
Protein 86.6g	0%

Vitamin D 0IU	0%
Calcium 224.3mg	0%
Iron 5.8mg	0%
Potassium 1253.1mg	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: 21.6%

Protein: 14.7%

Carbs: 63.7%