Gluten-Free Bao Buns

Gluten-Free Bao Buns are a delightful twist on the traditional Chinese steamed bun, made accessible to those with gluten sensitivities or dietary preferences. These fluffy, tender buns are filled with a savory, aromatic pork (or mushroom) filling and steamed to perfection. With a flavorful and juicy center, they make an excellent appetizer, snack, or main dish for any occasion.

Why You’ll Love This Recipe

• 100% gluten-free without compromising on texture

• Soft and fluffy buns with a savory, flavorful filling

• Can be made meatless with a mushroom substitution

• Steamed, not fried—for a light yet satisfying result

• Freezer-friendly for future quick meals

• Easily customizable with your favorite fillings

• Great for gatherings, meal prep, or family dinners

• A unique and fun cooking project

• Naturally dairy-free

• Both kids and adults will enjoy them

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• 2¼ cups gluten-free flour (plus more for dusting)

• 1½ tsp active dry yeast

• 1½ tsp granulated sugar

• 1 cup warm water

• ¼ tsp baking soda

• 1 tsp salt

For the Filling:

• 1 cup ground pork (or chopped mushrooms for vegetarian option)

• ¼ cup diced napa cabbage

• ¼ cup thinly sliced carrot

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp gluten-free soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp sesame seeds (optional, for garnish)

Directions

Step 1: Make the Bao Dough (First Proof)

1. In a large bowl, combine the warm water with yeast and sugar. Stir until dissolved. Let sit for 10–15 minutes until foamy.

2. Add gluten-free flour, baking soda, and salt. Mix well with a wooden spoon or spatula until a rough dough forms.

3. Turn the dough out onto a floured surface and knead gently until smooth and elastic (about 5–7 minutes).

4. Form the dough into a ball and return it to the bowl. Cover with a clean towel and let it rise in a warm place for 1 hour, or refrigerate overnight.

Step 2: Make the Filling

1. While the dough is proofing, heat sesame oil in a skillet over medium heat.

2. Add cabbage, carrots, garlic, and ginger. Sauté for 3–4 minutes.

3. Add ground pork (or mushrooms) and cook for 10 minutes until fully cooked and the moisture is mostly evaporated.

4. Stir in soy sauce and rice vinegar. Taste and adjust seasonings.

5. Remove from heat and refrigerate until ready to use.

Step 3: Shape and Stuff the Buns

1. Once the dough has doubled in size, roll it into a log and divide it into 12–14 equal pieces.

2. Lightly flour your work surface. Flatten each piece into a ⅛-inch-thick circle.

3. Fill a small bowl with water to moisten the dough edges if needed.

4. Place 1 spoonful of filling into the center of each dough round.

5. Gently pleat the edges, pinching the dough together at the top to seal. Be careful not to overfill.

Step 4: Steam the Buns

1. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.

2. Place buns in the steamer, ensuring they don’t touch each other.

3. Cover and steam over boiling water for 12–15 minutes.

4. Once done, let the buns sit in the steamer for 2 minutes before removing the lid to prevent collapsing.

Servings and timing

• Servings: 12–14 buns

• Prep Time: 1 hour 15 minutes (including proofing)

• Cook Time: 15 minutes

• Total Time: 1 hour 30 minutes

Variations

• Vegetarian Version: Replace pork with a mixture of mushrooms and tofu.

• Spicy Kick: Add chili flakes or sriracha to the filling.

• Sweet Buns: Omit savory filling and stuff with red bean paste or sweetened sesame paste.

• Pan-Fried Option: Steam the buns for 10 minutes, then crisp the bottoms in a pan with a touch of oil.

• Herb Boost: Add chopped scallions or cilantro to the filling.

• Cheesy Fusion: Add dairy-free cheese for a melty center.

• Mini Buns: Make smaller buns for appetizers or party snacks.

• Ginger Soy Glaze: Brush with a sweet soy glaze after steaming.

• Extra-Fluffy: Let the buns rest for 10 minutes after shaping before steaming.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze fully cooked buns in a single layer, then transfer to a freezer bag. Freeze for up to 2 months.

• Reheating (Steam): Steam frozen or refrigerated buns for 8–10 minutes until heated through.

• Reheating (Microwave): Microwave on a plate covered with a damp paper towel for 1–2 minutes.

FAQs

Can I use regular flour instead of gluten-free?

This recipe is specifically formulated for gluten-free flour. Using regular flour would require different ratios and methods.

What kind of gluten-free flour works best?

A 1:1 gluten-free all-purpose blend with xanthan gum included works best.

Can I make the dough ahead of time?

Yes, prepare the dough the night before and let it rise overnight in the refrigerator.

What’s the best way to shape the buns?

Pinch the dough around the filling in a circular motion, creating small pleats and sealing at the top.

Can I skip the meat for a vegetarian version?

Yes, use mushrooms, tofu, or a mix of vegetables.

How do I prevent the buns from sticking while steaming?

Use parchment paper or cabbage leaves under each bun in the steamer.

Can I bake the buns instead?

These are best steamed for the fluffy texture. Baking will result in a firmer, less airy bun.

What can I serve with bao buns?

Serve with dipping sauces like soy sauce, chili oil, or hoisin. A side of pickled vegetables works well too.

Can I double the recipe?

Yes, you can double all ingredients and prepare in batches as needed.

Why are my buns dense or gummy?

This can happen if the dough is overworked or underproofed, or if the flour blend lacks binding agents like xanthan gum.

Conclusion

Gluten-Free Bao Buns are a delicious, allergy-friendly take on a beloved Asian dish. With a soft, fluffy texture and a flavorful filling, they’re a rewarding dish to make at home, perfect for sharing or enjoying solo. Whether you go for a classic pork version or a plant-based mushroom filling, these buns offer irresistible comfort in every bite.

Gluten-Free Bao Buns

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• Author: Emma Delaney
• Prep Time: 1 hour 30 minutes (including proof time)
• Cook Time: 20 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12–14 bao buns
• Category: Main Dish, Appetizer
• Method: Steamed
• Cuisine: Chinese-Inspired
• Diet: Gluten Free

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Description

These Gluten-Free Bao Buns are soft, pillowy steamed buns filled with a savory pork or mushroom filling. Made entirely without gluten, they’re a perfect allergy-friendly take on a traditional Chinese street food favorite. Delicious, comforting, and easier than you think!

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Ingredients

For the Dough:

• 2 1/4 cups gluten-free flour (plus more for dusting)

• 1 1/2 tsp active dry yeast

• 1 1/2 tsp granulated sugar

• 1 cup warm water

• 1/4 tsp baking soda

• 1 tsp salt

For the Filling:

• 1 cup ground pork (or finely chopped mushrooms for vegetarian)

• 1/4 cup diced napa cabbage

• 1/4 cup thinly sliced carrot

• 2 cloves garlic, minced

• 1 tbsp ginger, minced

• 2 tbsp gluten-free soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp sesame seeds (optional, for garnish)

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Instructions

. Make the Dough (First Proof):

• In a large bowl, combine warm water, yeast, and sugar. Stir and let sit for 10–15 minutes until frothy.

• Gradually stir in gluten-free flour, salt, and baking soda. Mix until combined.

• Knead on a lightly floured surface until smooth and elastic.

• Form dough into a ball, return to the bowl, cover with a towel, and proof for 1 hour or overnight in the fridge.

2. Make the Filling:

• In a skillet, heat sesame oil over medium.

• Add cabbage, carrots, garlic, and ginger. Sauté for 3–4 minutes.

• Add ground pork (or mushrooms) and cook until done (about 10 minutes).

• Stir in soy sauce and vinegar. Taste and adjust seasoning. Cool completely before stuffing.

3. Shape and Fill the Bao:

• After dough has doubled, roll into a log and divide into 12–14 pieces.

• Roll each piece into a ⅛-inch thick disc.

• Add a spoonful of filling to the center. Pleat and pinch dough around the filling to seal. Avoid overstuffing.

4. Steam:

• Place buns on parchment paper in a steamer basket.

• Steam over boiling water for 10–12 minutes. Do not open the lid during steaming.

• Let rest for 5 minutes before serving.

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Notes

• For a vegetarian version, substitute mushrooms for the pork.

• Keep unused dough covered to prevent drying out.

• Freeze extra buns before steaming and steam directly from frozen for easy future meals.