Bite into soft, pillowy, gluten-free bao buns filled with a savory, mouthwatering, and comforting filling. These buns will transform you back to your favorite Asian takeout.
No more missing out on your Asian classics, we've taking our favorites and have made them gluten-free. So give this Chicken Subgum Chow Mein a try or these crunchy Gluten-Free Potstickers. And make up these Gluten-Free Egg Roll Wrappers for your gluten-free spring rolls or these Gluten-Free Wontons Wrappers.
Gluten-Free Bao Buns Recipe
There's something about making bao buns from scratch that feels incredibly rewarding. Maybe it's the way the dough rises, hinting at the delicious promise of what's to come, or the aroma that fills your kitchen as they steam.
And when you finally get to open that steamer, the sight of those puffy, perfectly cooked buns is nothing short of a feeling of accomplishment.
But the real exciting moment happens when you take that first bite, pure bliss. The combination of the tender, fluffy dough with the rich, flavorful filling is delicious. It's the kind of meal that makes an ordinary evening feel like a special occasion. So, get your ingredients ready, and let's make some GF bao buns that'll change up dinner.
And yes it is a bit more hands on time then quick dinners, but get the family involved and they'll be done in no time!
Why You’re Going to Love These Gluten-Free Bao Buns
Incredibly Flavorful - The combination of fresh, aromatic fillings wrapped in tender, fluffy buns guarantees a burst of flavor with every bite.
Versatile - Perfect for any occasion, from snacking to smart gatherings, these buns always stand out.
Simple to Make - With clear, step-by-step instructions, this recipe is super easy, even if you have not made them before.
Ingredients in Gluten-Free Bao Buns Recipe
Ingredients for the Buns:
All Purpose Gluten-Free Flour - Serves as the structural base, allowing for a gluten-free bread-like texture.
Rice Flour - Contributes to the buns' lightness and a subtle sweetness.
Granulated Sugar - This feeds the yeast, which helps the dough rise and adds a slight sweetness.
Instant Yeast - Acts as the leavening agent, ensuring the buns puff up and become airy and soft.
Baking Powder - Provides additional lift to the dough.
Xanthan Gum - Mimics the elasticity and stickiness of gluten, helping the dough hold together and maintain shape.
Milk - Moistens the dough, enriching its flavor and contributing to a tender crumb.
Kosher Salt - It balances the sweetness and other flavors.
Neutral Oil - This helps the dough remain soft and pliable.
Ingredients for the Filling:
Olive Oil - Used to sauté the ingredients.
Garlic, Ginger, Onion - These aromatics lay the foundational flavors for the filling.
Ground Chicken - Offers a lean protein base that absorbs the surrounding flavors well.
Sesame Oil - Brings a nutty taste.
Salt and Ground Pepper - Season the filling, bringing out the flavors of the chicken and aromatics.
Gluten-Free Soy Sauce or Tamari Sauce - Adds umami.
Molasses - Introduces a touch of sweetness.
Equipment Needed for This Gluten-Free Bao Buns Recipe
Large Mixing Bowl - Used for combining the dough ingredients thoroughly, ensuring an even mixture.
Electric Mixer with Spiral Attachment or Standing Mixer with Hook Attachment - Used to knead the dough to the perfect consistency.
Steamer - The steamer is great for cooking the GF bao buns. It provides the moist heat needed to expand and cook the dough.
Wok or Large Pan - Used for preparing the filling. It aids in evenly cooking the aromatics and ground chicken, ensuring the flavors meld together.
If you have any questions about making Gluten-Free Bao Buns Recipe, please leave a comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Bao Buns Recipe
- In a large mixing bowl, combine gluten-free flour, rice flour, sugar, instant yeast, baking powder and xanthan gum.
- Add milk and mix until smooth using an electric mixer with spiral attachment or standing mixer with hook attachment.
- Once the dough becomes smooth, add oil and kosher salt. Mix again until smooth.
- Cover the dough with a kitchen towel and let it rest for 45 minutes.
- While waiting for the dough, let’s make the filling. Heat olive oil on a wok over medium to low heat. Add garlic and ginger until fragrant. Add onion and cook until translucent.
- Add ground chicken and break it up while cooking so it has no clumps.
- Add sesame oil, salt, ground pepper, molasses and soy sauce. Cook until all the liquid fully absorbs. Take off from the heat and let it cool.
- Punch and divide the dough into 12 balls. Roll each dough into a small disc. Fill with chicken filling, close the dough by pinching the edge.
- Steam in boiled water for 15-20 minutes over high heat. Let it cool and enjoy.
Tips for Making the Best Gluten-Free Bao Buns Recipe
Let the Dough Rest Properly - Allowing the dough to rest for the recommended time helps the flours to fully hydrate and the yeast to activate, which is important for a light and fluffy texture.
Check Your Yeast is Active - Before adding it to the flour, make sure your yeast is fresh and active to guarantee a good rise; old yeast might not work as well.
Steam with Care - Make sure the water is boiling before you start steaming the buns, and keep the lid on tightly to maintain a consistent steam level for even cooking.
Roll the Dough Evenly - When shaping the buns, try to roll the dough to an even thickness for uniform cooking and to prevent any part from being too thick or thin.
Do Not Overfill - While it's tempting to add a lot of filling, overfilling can cause the buns to break open during cooking.
Try Different Fillings - Feel free to get creative with the fillings; just because it's gluten-free doesn't mean it has to be traditional. Trying different combinations can make the recipe even more enjoyable.
Check for Seasoning - Taste your filling before wrapping it in the dough to test that the seasoning is to your liking. It's easier to adjust at this stage.
Keep Everything Moist - Prevent the dough from drying out by covering it with a damp cloth during rest periods and while assembling the buns.
How To Shape the Buns
Shaping your buns is a crucial step in the prep process, here are some tips:
- Roll Evenly - When rolling out your dough, aim for even thickness for uniform cooking. The center can be slightly thicker than the edges, which helps support the filling.
- Filling Placement - Place the filling in the center of your rolled-out dough. Be careful not to overfill, as this can make sealing the buns difficult and may lead to leaks during steaming.
- Seal Tightly - After placing your filling, gather the edges of the dough together and pinch to seal tightly. A good seal prevents the filling from escaping during the steaming process.
- Keep them Covered - Work with one bun at a time, and keep the rest covered with a damp cloth to prevent the dough from drying out. This makes it easier to shape and seal the buns.
How To Properly Steam the Buns
Equally important is how to steam those buns properly, here as some things to take into consideration:
- Preheat Your Steamer - Make sure your steamer is fully steaming before adding the buns. A consistent, strong steam is crucial for an even and thorough cooking process.
- Line Your Steamer - Use parchment paper, lettuce leaves, or cabbage leaves to line your steamer. This prevents the buns from sticking and helps retain moisture.
- Don’t Overcrowd - Space the buns at least 2 inches apart in the steamer. They will expand as they cook, and crowding them can cause them to stick together or cook unevenly.
- Check Water Level - Make sure there’s enough water in your steamer to last through the steaming process, but not so much that the boiling water touches the buns. Add more water if necessary, but be careful to avoid steam burns.
- Time it Right - Steam the buns for the recommended time, usually 15-20 minutes, depending on their size. Avoid opening the steamer frequently, as this can cause temperature fluctuations that affect the cooking process.
- Cool Before Serving - Allow the buns to cool slightly before serving. This brief resting period lets the buns firm up slightly, making them easier to handle.
Filling Ideas
The filling ideas for these gluten-free buns are really endless, here are a few to get you started:
- Chicken - Shredded chicken marinated in a light gluten-free soy sauce, ginger, and honey glaze.
- Pulled Pork - Slow-cooked pork shoulder, pulled apart and tossed in a tangy gluten-free BBQ sauce.
- Vegetable Medley - A mix of stir-fried vegetables like bell peppers, cabbage, and carrots, seasoned with sesame oil and gluten-free soy sauce, making for a crunchy, colorful, and healthy option.
- Spicy Korean Beef - Thinly sliced beef marinated in a spicy and sweet sauce made from gluten-free gochujang, garlic, and sugar.
- Mushroom and Spinach - Earthy mushrooms and wilted spinach sautéed with garlic and gluten-free soy sauce.
Frequently Asked Questions
How Do I Store Gluten-Free Bao Buns?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for the best texture.
Can I Freeze Gluten-Free Bao Buns?
Yes, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw and reheat by steaming.
Can You Make This Gluten-Free Bao Buns Recipe Ahead of Time?
Absolutely, prepare the dough and even fill the buns ahead of time, keeping them refrigerated until ready to steam.
What Substitutions / Replacements Can I Make in This Gluten-Free Bao Buns Recipe?
Dairy-Free Milk - Can be used in place of regular milk for those avoiding dairy.
Alternative Sweeteners - Maple syrup or honey can substitute for granulated sugar to vary the flavor.
Vegetarian Filling - Swap ground chicken for mashed chickpeas or tofu for a vegetarian option.
These are suggested substitutions / replacements.
View our step-by-step video for this recipe on YouTube.
Gluten-Free Bao Buns
These soft, pillowy gluten-free bao buns with a tasty filling are perfect for dinner and also make a great appetizer.
Ingredients
For The Buns
- 2 ½ cups all purpose gluten-free flour
- ½ cup rice flour
- 3 tbsp granulated sugar
- 1 ½ tsp instant yeast
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 cup milk
- ½ tsp kosher salt
- 2 tbsp neutral oil
Filling
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 small onion, sliced
- ¾ pound ground chicken
- 1 tsp sesame oil
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 tbsp gluten-free soy sauce or tamari
- 1 tbsp molasses
Instructions
- In a large mixing bowl, combine gluten-free flour, rice flour, sugar, instant yeast, baking powder and xanthan gum.
- Add milk and mix until smooth using an electric mixer with spiral attachment or standing mixer with hook attachment.
- Once the dough becomes smooth, add oil and kosher salt. Mix again until smooth.
- Cover the dough with a kitchen towel and let it rest for 45 minutes.
- While waiting for the dough, let’s make the filling. Heat olive oil on a wok over medium to low heat. Add garlic and ginger until fragrant. Add onion and cook until translucent.
- Add ground chicken and break it up while cooking so it has no clumps.
- Add sesame oil, salt, ground pepper, molasses and soy sauce. Cook until all the liquid fully absorbs. Take off from the heat and let it cool.
- Punch and divide the dough into 12 balls. Roll each dough into a small disc. Fill with chicken filling, close the dough by pinching the edge.
- Steam in boiled water for 15-20 minutes over high heat. Let it cool and enjoy.
Notes
- Let the Dough Rest Properly - Allowing the dough to rest for the recommended time helps the flours to fully hydrate and the yeast to activate, which is essential for a light and fluffy texture.
- Ensure Your Yeast is Active - Before adding it to the flour, make sure your yeast is fresh and active to guarantee a good rise; old yeast might not work as well.
- Steam with Care - Ensure the water is boiling before you start steaming the buns, and keep the lid on tightly to maintain a consistent steam level for even cooking.
- Roll the Dough Evenly - When shaping the buns, try to roll the dough to an even thickness to ensure uniform cooking and to prevent any part from being too thick or thin.
- Do Not Overfill - While it's tempting to add a lot of filling, overfilling can cause the buns to break open during cooking, so keep the filling amount in check.
- Experiment with Fillings - Feel free to get creative with the fillings; just because it's gluten-free doesn't mean it has to be traditional. Trying different combinations can make the recipe even more enjoyable.
- Check for Seasoning - Taste your filling before wrapping it in the dough to ensure the seasoning is to your liking; it's easier to adjust at this stage.
- Keep Everything Moist - Prevent the dough from drying out by covering it with a damp cloth during rest periods and while assembling the buns.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 247mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 8g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Olivia
Can a different milk be substituted for the dairy? I am not allowed dairy. Thanks.
Wendy Stoltz
Hi Olivia,
We have not tested it yet, but it should work. Let us know if you try it.