Gluten-Free Bao: Fluffy Meat Buns Recipe

Introduction

Discover the joy of making gluten-free bao—a fluffy, tender meat bun that’s perfect for any meal or snack. These buns are light, flavorful, and easy to prepare, offering a delightful alternative to traditional wheat-based bao.

Ingredients

• 2 cups Gluten-free flour blend (avoid blends with xanthan gum unless specified)
• 2 teaspoons Instant yeast (if using active dry yeast, proof it first)
• 1 teaspoon Salt (sea or kosher salt preferred)
• 1 cup Warm water (ideal temperature to activate yeast)
• 1 pound Ground pork or chicken (or substitute with ground turkey or plant-based protein)
• 2 tablespoons Low-sodium soy sauce (tamari is a great gluten-free alternative)
• 2 tablespoons Green onions (chives can be used instead)
• 1 tablespoon Fresh ginger (ground ginger works in a pinch)
• 1 tablespoon Sesame oil (olive oil can be substituted for a different taste)

Instructions

1. Step 1: In a large mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water while stirring until a sticky dough forms.
2. Step 2: Transfer the sticky dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
3. Step 3: Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour.
4. Step 4: In a medium bowl, combine the ground pork or chicken with low-sodium soy sauce, chopped green onions, fresh ginger, and sesame oil. Mix well until fully incorporated.
5. Step 5: Once the dough has risen, deflate it gently and divide into golf ball-sized portions. Shape each piece into a 4-inch circle.
6. Step 6: Place about 1 tablespoon of the meat filling in the center of each dough circle. Pinch the edges together tightly to seal the filling inside.
7. Step 7: Position the filled buns on squares of parchment paper, leaving space for expansion. Arrange them in a steamer.
8. Step 8: Steam the buns for 15 to 20 minutes until they are soft, fluffy, and cooked through.

Tips & Variations

• Use tamari instead of soy sauce for a fully gluten-free filling.
• Try different fillings such as ground turkey, plant-based protein, or even a vegetarian mix with mushrooms and tofu.
• For a softer dough, add a teaspoon of sugar to help with fermentation.
• If you don’t have a steamer, use a heatproof plate over a pot of boiling water and cover tightly with a lid.

Storage

Store leftover steamed buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 5–7 minutes or microwave wrapped in a damp paper towel to retain moisture. For longer storage, freeze buns individually wrapped in parchment and store in a freezer bag for up to 1 month; steam directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. Just make sure to proof the active dry yeast in warm water with a pinch of sugar for 5–10 minutes until bubbly before adding it to the flour.

Are these bao suitable for a vegetarian diet?

The dough is naturally vegetarian, but the traditional filling is meat-based. You can easily substitute the filling with plant-based proteins or vegetables to make vegetarian or vegan bao.

Gluten-Free Bao: Fluffy Meat Buns Recipe

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★★★★★

4.9 from 53 reviews

Discover the irresistible texture and flavor of Gluten-Free Bao, soft and fluffy meat buns perfect for any meal. This recipe features a gluten-free dough paired with a savory ground pork or chicken filling, steamed to perfection for a deliciously tender bite you’ll crave again and again.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 bao buns 1x
• Category: Snack
• Method: Steaming
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

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Dough Ingredients

• 2 cups Gluten-free flour blend (Avoid blends with xanthan gum unless specified.)
• 2 teaspoons Instant yeast (If using active dry yeast, proof it first.)
• 1 teaspoon Salt (Sea or kosher salt preferred)
• 1 cup Warm water (Optimal temperature to activate yeast)

Filling Ingredients

• 1 pound Ground pork or chicken (Can substitute with ground turkey or plant-based protein)
• 2 tablespoons Low-sodium soy sauce (Tamari as a gluten-free alternative)
• 2 tablespoons Green onions (Chives can be substituted)
• 1 tablespoon Fresh ginger (Ground ginger as a quick alternative)
• 1 tablespoon Sesame oil (Olive oil can be used for different taste)

Instructions

1. Dough Preparation: In a large mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually add warm water while stirring until a sticky dough forms.
2. Kneading the Dough: Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until the dough becomes smooth and elastic.
3. First Rise: Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and allow it to rise in a warm spot for about 1 hour until it doubles in size.
4. Prepare the Filling: In a medium bowl, combine ground pork or chicken with low-sodium soy sauce, chopped green onions, fresh ginger, and sesame oil. Mix thoroughly to incorporate all ingredients evenly.
5. Shape the Buns: After the dough has risen, punch it down and divide it into golf ball-sized portions. Roll each portion into a 4-inch diameter circle.
6. Fill and Seal: Place about 1 tablespoon of the meat filling in the center of each dough circle. Pinch the edges firmly to seal the buns completely.
7. Prepare for Steaming: Position each filled bun on individual squares of parchment paper and arrange them with space apart in a steamer basket to allow expansion.
8. Steam the Buns: Steam the bao buns for 15 to 20 minutes until they are soft, fluffy, and cooked through. Serve warm for best texture and flavor.

Notes

• Make sure the warm water is neither too hot nor too cold to effectively activate the yeast.
• You can substitute protein filling with vegetarian alternatives for a meat-free version.
• Steaming time may vary slightly depending on the steamer type and altitude; adjust accordingly.
• For fluffier buns, avoid overfilling to prevent tearing during sealing.
• If you do not have parchment paper, lightly oil the steamer tray to prevent sticking.

Keywords: Gluten free bao, meat buns, steamed buns, Asian snack, pork bao, chicken bao, gluten free baking, soft buns