Introduction

Discover the joy of making fluffy, gluten-free bao buns filled with savory meat you’ll crave again and again. These soft, steamed buns are perfect as a snack or a delightful meal and are surprisingly easy to prepare at home.

Gluten-Free Steamed Meat Buns Recipe - Recipe Image

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 the 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: Meanwhile, prepare the filling by combining the ground pork or chicken with low-sodium soy sauce, chopped green onions, ginger, and sesame oil in a medium bowl. Mix well until fully incorporated.
Step 5: After the dough has risen, gently deflate it and divide into golf ball-sized portions. Shape each piece into a 4-inch circle.
Step 6: Place about 1 tablespoon of the meat filling in the center of each circle. Pinch the edges together tightly to seal each bun.
Step 7: Place the filled buns on small squares of parchment paper and arrange them in a steamer, leaving space for expansion.
Step 8: Steam the buns for 15 to 20 minutes until they are soft, fluffy, and cooked through.

Tips & Variations

Use tamari instead of regular soy sauce to keep the recipe fully gluten-free and avoid added salt.
If you run short on fresh ginger, ground ginger works well in a pinch but reduce quantity to avoid overpowering the filling.
For a vegetarian option, substitute ground meat with finely chopped mushrooms or crumbled tofu seasoned similarly.
Ensure the water is warm but not hot to properly activate the yeast without killing it.

Storage

Store any leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for about 5–7 minutes to restore their soft texture. Avoid microwaving directly, as it can make the buns tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof the active dry yeast by dissolving it in warm water with a pinch of sugar for about 5–10 minutes until bubbly before adding it to the flour.

What flour blends work best for gluten-free bao?

Choose a gluten-free flour blend meant for baking that does not include xanthan gum unless your recipe specifically calls for it, as too much can alter the dough’s texture.

Gluten-Free Steamed Meat Buns Recipe

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4.6 from 94 reviews

Discover the delight of homemade Gluten Free Bao with these fluffy, tender meat buns filled with savory ground pork or chicken. This recipe uses a gluten-free flour blend and is carefully crafted to deliver irresistibly soft steamed buns perfect for a comforting snack or meal. Whether you’re gluten-sensitive or simply seeking a delicious twist on traditional bao, these buns are remarkably easy to prepare and full of flavor.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 10 to 12 buns 1x
Category: Main Dish
Method: Steaming
Cuisine: Chinese
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 (At a temperature suitable for yeast activation.)

Filling Ingredients

1 pound Ground pork or chicken (Can substitute ground turkey or plant-based protein.)
2 tablespoons Low-sodium soy sauce (Tamari for gluten-free alternative.)
2 tablespoons Green onions (Chopped, chives can be substituted.)
1 tablespoon Fresh ginger (Alternatively, ground ginger.)
1 tablespoon Sesame oil (Olive oil as substitute.)

Instructions

Dough Preparation: 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. Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and allow it to rise in a warm area for approximately 1 hour.
Filling Preparation: In a medium bowl, mix together the ground pork or chicken with low-sodium soy sauce, chopped green onions, fresh ginger, and sesame oil. Stir well until all ingredients are fully combined and the mixture is evenly seasoned.
Bun Shaping: Once the dough has risen, gently deflate it and divide into golf ball-sized portions. Roll each piece into a circle roughly 4 inches in diameter, preparing each to be filled.
Filling and Sealing: Place about 1 tablespoon of the prepared meat filling in the center of each dough circle. Pinch the edges together firmly to completely seal the filling inside, forming a smooth bun shape.
Steaming the Buns: Place each filled bun onto individual squares of parchment paper to prevent sticking, then arrange them spaced apart in a steamer basket. Steam over boiling water for 15 to 20 minutes until the buns are soft, fluffy, and cooked through.

Notes

Proof active dry yeast in warm water with a pinch of sugar if substituting for instant yeast.
Ensure the steamer has enough water throughout cooking to avoid burning the buns.
For a vegetarian version, substitute meat with firm tofu or plant-based crumbles.
Chilling dough slightly after the first rise can make shaping easier.
Use parchment paper pieces under each bun to prevent sticking to the steamer.

Keywords: Gluten free bao, steamed buns, meat buns, gluten free recipe, pork bao, chicken bao, Asian steamed buns