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Gluten-Free Bao Buns Recipe

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3.9 from 6 reviews

Delicious gluten-free bao buns that are soft, fluffy, and perfectly steamed. Made with gluten-free all-purpose flour, these bao buns are an excellent alternative for individuals avoiding gluten, offering a delightful texture and subtle flavor ideal for filling with your favorite savory or sweet ingredients.

Ingredients

Wet Ingredients

  • ½ cup warm water (100°F to 110°F)
  • ¼ cup warm milk (100°F to 110°F)
  • 2 tablespoons granulated sugar
  • 2 teaspoons active dry yeast (fast rising or instant yeast)
  • ½ tablespoon olive oil

Dry Ingredients

  • 1 ½ cups gluten-free all-purpose flour (210 grams)
  • 1 teaspoon xanthan gum (only if your flour blend doesn’t already include it)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Activate Yeast: In a medium bowl, gently stir together warm water, warm milk, sugar, and yeast. Set aside in a warm area at room temperature for 10 minutes until the yeast activates and forms foam on top.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt. Set aside.
  3. Combine Ingredients: Add the activated yeast mixture to the dry ingredients and mix using dough hooks on low speed until a dough forms that no longer sticks to the bowl edges, about 2 to 3 minutes.
  4. Form Dough Ball: Using your hands, shape the dough into a ball and place it into a clean large bowl. Lightly wet your hands if dough sticks; if very sticky, add a little more flour or mix longer.
  5. First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm area at room temperature for 30 to 60 minutes until doubled in size.
  6. Prepare Parchment Squares: Cut eight 4-inch squares of parchment paper and place them on a large baking sheet.
  7. Roll Dough: Remove the dough from the bowl and place it on a lightly floured surface with gluten-free flour. Roll out the dough to ½-inch thickness with a rolling pin.
  8. Cut Circles: Using a 3½-inch cookie cutter, cut out 8 circles from the dough.
  9. Place on Parchment: Set each dough circle onto the prepared parchment squares.
  10. Shape Buns: Lightly brush the tops of each circle with olive oil then fold each over to create half-circle shaped buns.
  11. Second Rise: Cover the baking sheet with plastic wrap and let the buns rise again in a warm spot for 30 minutes.
  12. Prepare Steaming Setup: Place each bun on its parchment paper into a bamboo steamer. Fit 4 buns per steamer level without overcrowding; buns should not touch.
  13. Heat Water: Pour about ½ inch of water into a large deep frying pan or wok that fits the bamboo steamer.
  14. Bring Water to Boil: On the stovetop, bring water to a boil over high heat then reduce to medium.
  15. Steam the Buns: Place the bamboo steamer into the pan, ensuring water does not touch buns. Cover with lid and steam over low-medium heat for 12 minutes. Add water as needed to prevent drying out.
  16. Remove and Repeat: Carefully remove the lid (beware of hot steam), take out buns with parchment, and steam the remaining buns in batches.
  17. Cool and Store: Allow buns to cool completely before storing any leftovers in a sealed container in the refrigerator for up to 4 days.

Notes

  • Ensure water and milk are warm to properly activate yeast but not hot enough to kill it.
  • If your gluten-free flour blend does not contain xanthan gum, be sure to add it to help with dough elasticity.
  • When rolling out and cutting dough, use extra gluten-free flour to prevent sticking.
  • Always steam buns with the water below the steamer level to avoid sogginess.
  • Do not let the steaming water run dry; add more water room temperature if needed during steaming.
  • Store leftover buns in an airtight container in the fridge and consume within 4 days for best freshness.

Find it online: https://bitezly.com/gluten-free-bao-buns-recipe/