Name: Gluten-Free Bao: Fluffy Meat Buns Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 2 cups Gluten-free flour blend (Avoid blends with xanthan gum unless specified.); 2 teaspoons Instant yeast (If using active dry yeast, remember to proof it first.); 1 teaspoon Salt (Sea or kosher salt preferred for best taste.); 1 cup Warm water (Should be at the right temperature to activate yeast.); 1 pound Ground pork or chicken (Feel free to substitute with ground turkey or a plant-based protein.); 2 tablespoons Low-sodium soy sauce (Tamari is a great gluten-free alternative.); 2 tablespoons Green onions (Chives make a great substitute if you’re in a pinch.); 1 tablespoon Fresh ginger (Ground ginger can also work in a hurry.); 1 tablespoon Sesame oil (May substitute with olive oil for a different taste.)

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Introduction

Gluten-free bao buns are fluffy, tender, and filled with savory meat that’s sure to satisfy your cravings. This recipe offers an easy way to enjoy these delightful buns without gluten, perfect for anyone looking for a tasty homemade treat.

Three steamed buns sit on a white plate placed on a white marbled surface. Two buns are whole, with smooth, soft white dough shaped in a round form with delicate pleats gathered at the top. The third bun is cut open, showing a rich, brown minced meat filling inside its thick, fluffy white dough layers. In the background, a black dish holds chopped green onions, and a white bowl contains dark soy sauce with a wooden stick inside. The lighting is soft and natural, highlighting the texture of the buns and the glossy filling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Gluten-free flour blend (Avoid blends with xanthan gum unless specified.)
2 teaspoons Instant yeast (If using active dry yeast, remember to proof it first.)
1 teaspoon Salt (Sea or kosher salt preferred for best taste.)
1 cup Warm water (Should be at the right temperature to activate yeast.)
1 pound Ground pork or chicken (Feel free to substitute with ground turkey or a plant-based protein.)
2 tablespoons Low-sodium soy sauce (Tamari is a great gluten-free alternative.)
2 tablespoons Green onions (Chives make a great substitute if you’re in a pinch.)
1 tablespoon Fresh ginger (Ground ginger can also work in a hurry.)
1 tablespoon Sesame oil (May substitute with olive oil for a different taste.)

Instructions

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.
Step 2: Transfer the sticky dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
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.
Step 4: In a medium bowl, combine the ground pork or chicken with low-sodium soy sauce, chopped green onions, ginger, and sesame oil. Mix well until incorporated.
Step 5: Once the dough has risen, deflate it and divide into golf ball-sized portions. Shape each piece into a 4-inch circle.
Step 6: Center about 1 tablespoon of the meat filling onto each circle. Pinch edges together tightly to seal.
Step 7: Place filled buns on squares of parchment paper and arrange in a steamer with space to expand.
Step 8: Steam the buns for about 15 to 20 minutes until soft and fluffy.

Tips & Variations

Use tamari for a fully gluten-free soy sauce option.
Substitute ground turkey or a plant-based protein for a different filling.
Chives can replace green onions if unavailable.
If time is short, ground ginger works well instead of fresh ginger.
Olive oil can be used instead of sesame oil for a milder flavor.

Storage

Store leftover bao buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them for a few minutes to restore their softness. For longer storage, freeze the buns individually wrapped and steam directly from frozen when ready to eat.

How to Serve

Four steamed buns with smooth, pale white, slightly shiny dough and twisted tops sit on a white plate with a white marbled surface underneath. Two buns are whole, showing tight, even pleats at the top, while the other two are cut in half revealing a moist, minced meat filling mixed with small green bits and dark brown sauce inside. In the background to the right, there is a small white bowl filled with a dark soy sauce, and on the left, a white rectangular dish holds chopped green onions out of focus. The lighting is soft and natural, highlighting the texture of the buns and filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bao buns vegan?

Yes, simply substitute the ground meat with a plant-based protein or finely chopped vegetables and adjust seasonings to taste.

Do I have to use instant yeast?

You can use active dry yeast, but be sure to proof it in warm water for about 5 to 10 minutes before adding it to the flour mixture.