Gluten-Free Bao: Fluffy Meat Buns Recipe
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.
- 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
Scale
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
- 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.
- Kneading the Dough: Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until the dough becomes smooth and elastic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
