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These pillowy gluten-free bao buns will transport your taste buds with their airy texture and irresistible appeal – no gluten required!
I still remember my first disappointing encounter with store-bought gluten-free bao buns – dense, gummy, and absolutely joyless. As someone who adores Asian cuisine, I became obsessed with creating a version that delivers that signature cloud-like texture. After countless trials, this recipe mastered the art of gluten-free steam buns!
Ready to create magic? Let’s make restaurant-worthy gluten-free bao buns right in your kitchen!
What to Expect
- Time: 90 minutes (includes rising time)
- Difficulty: Medium (great for adventurous bakers)
Before You Begin
- Use fresh yeast that bubbles actively
- Have all ingredients at room temperature
- Keep extra GF flour nearby for dusting
Ingredients You’ll Need
| For the Dough |
| 1 cup warm water (for activating the yeast) |
| 1 cup warm milk (adds rich flavor and tender texture) |
| 2 tablespoons granulated sugar (feeds the yeast) |
| 2 teaspoons active dry yeast (essential for leavening) |
| 3 cups gluten-free all-purpose flour (ensure a quality blend) |
| 1 teaspoon xanthan gum (improves dough elasticity) |
| 1 teaspoon baking powder (for extra leavening) |
| 1 teaspoon salt (enhances overall flavor) |
| 2 tablespoons olive oil (adds moisture) |
Step-by-Step Guide
- In medium bowl, combine warm water, warm milk, sugar and yeast. Let sit 10 minutes until foamy
- Whisk together GF flour, xanthan gum, baking powder and salt in large bowl
- Pour yeast mixture into dry ingredients. Mix with dough hooks 2-3 minutes until cohesive
- Form dough into ball, cover with plastic wrap. Let rise 30-60 minutes until doubled
- Prepare 8 parchment squares on baking sheet
- Roll risen dough to ½” thickness on floured surface. Cut 8 circles using 3½” cookie cutter
- Place circles on parchment, brush with olive oil, fold into half-moons
- Cover and let rise 30 more minutes
- Steam buns over boiling water in bamboo steamer for 12 minutes
- Cool completely before storing
Pointers for Perfection & How to Store
Pro Tip: Place a towel under your steamer lid to prevent drips from making soggy buns! Store cooled gluten-free bao buns in airtight containers for up to 3 days. Freeze between parchment layers for 2 months.
Want more gluten-free inspiration? Try our popular Gluten Free Blueberry Crisp Recipe next!
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Gluten-Free Bao Buns
- Total Time: 135
- Yield: 8 buns 1x
- Diet: Gluten Free
Description
Warm, fluffy, and sweet, these Gluten Free Bao Buns are the perfect vessel for all your favorite savory fillings. Made with a simple yeast dough that rises beautifully, they have that signature soft, pillowy texture you crave from a dim sum restaurant, but are completely safe for a gluten-free diet.
Ingredients
1/2 cup warm water (100-110°F)
1/4 cup warm milk (100-110°F)
2 tablespoons granulated sugar
2 teaspoons active dry yeast (instant or fast-rising)
1 1/2 cups gluten free all-purpose flour (ensure it contains xanthan gum)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 tablespoon olive oil (plus extra for brushing)
Instructions
1. Activate Yeast: In a small bowl or measuring cup, combine the warm water, warm milk, and granulated sugar. Stir in the yeast and let it sit for 5–10 minutes until the mixture becomes frothy and bubbly.
2. Mix Dry Ingredients: In the bowl of a stand mixer, combine the gluten free flour, baking powder, and salt. Whisk briefly to combine.
3. Make Dough: Add the activated yeast mixture and the 1/2 tablespoon of olive oil to the dry ingredients. Using the dough hook attachment, mix on low speed until the dough comes together. Increase speed slightly and mix for 2–3 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
4. First Rise: Lightly oil a large bowl. Form the dough into a ball and place it in the bowl, turning it once to coat with oil. Cover with plastic wrap or a warm, damp towel. Place in a warm, draft-free spot and let rise for about 1 hour, or until doubled in size.
5. Shape Buns: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball.
6. Form Buns: Roll each ball into an oval shape (approx. 4 inches long). Lightly brush the surface with oil. Place a chopstick horizontally across the center of the oval and fold the dough over the chopstick to create the bun shape. Gently slide the chopstick out.
7. Second Rise: Place each folded bun on a small square of parchment paper. Arrange them in your steamer basket (leave space between them as they will expand). Cover and let rise for another 20–30 minutes.
8. Steam: Prepare your steamer pot with water (ensure the water level is below the steamer basket). Bring water to a boil, then reduce heat to medium-low. Place the steamer basket over the pot and steam the buns for 12 minutes. *Do not lift the lid while steaming.*
9. Serve: Remove from the steamer and serve warm, filled with your favorite meats or vegetables.
Notes
Flour Choice: A high-quality ‘cup for cup’ or ‘measure for measure’ gluten free flour blend works best for this recipe.
Steaming Tip: To prevent the buns from collapsing, you can leave them in the steamer with the heat turned off for 2-3 minutes after cooking before opening the lid.
Filling Ideas: Fill with sticky pork belly, glazed chicken, tofu, or pickled vegetables.
Make Ahead: These buns freeze well. Steam them first, let them cool, then freeze. Reheat by steaming for 2-3 minutes.
- Prep Time: 30
- Cook Time: 12
- Category: Appetizer
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 115
- Sugar: 4
- Sodium: 90
- Fat: 1.5
- Saturated Fat: 0.2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 1
Your Burning Questions Answered!
Q: Can I substitute regular flour in these bao buns?
A: This recipe is specially formulated for gluten-free flour. Substitutions will alter texture dramatically.
Q: How do I reheat gluten-free bao buns without drying them out?
A: Lightly mist with water and steam for 3-4 minutes to restore freshness!
Q: Why didn’t my dough rise properly?
A: Check yeast expiration date and ensure liquid temperatures are between 105-110°F – too hot kills yeast.
Dig In & Enjoy!
These gluten-free bao buns prove that dietary restrictions don’t mean sacrificing flavor or texture. Perfect for stuffing with your favorite fillings or enjoying plain, they’re guaranteed to become a staple in your kitchen!
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