Gluten Free Bao Buns

Soft, pillowy, and completely gluten-free, these steamed bao buns are stuffed with a deeply savory meat and vegetable filling that rivals your favorite dim sum spot.

Why This Recipe Works:

• Gelatinizing the starches with boiling water mimics the elasticity of gluten, allowing the dough to stretch without breaking.
• A balanced ratio of tapioca starch and white rice flour prevents the buns from becoming gummy or overly dense after steaming.
• Steaming over medium-low heat prevents rapid expansion, ensuring the buns rise evenly without deflating when the lid is lifted.

My first attempt at making gluten-free bao buns ended with a kitchen that smelled like yeast and a trash can full of dense, gummy white bricks.

I stood over my sink, scraping sticky rice flour dough off my knuckles with a butter knife, wondering why I ever thought I could replicate that pillowy, cloud-like texture without wheat.

Gluten is a stubborn beast.

When you strip away the wheat flour, you lose the elastic protein matrix that traps carbon dioxide bubbles during fermentation, which is exactly why most gluten-free yeast doughs collapse into sad, flat puddles the second they hit the steam basket. I tested this with five different starch-to-protein ratios, and they all failed because the dough lacked the structural integrity to hold its shape.

The secret, hands down, is a precise blend of sweet rice flour, tapioca starch, and xanthan gum hydrated with boiling water to gelatinize the starches before the yeast even wakes up. This creates a pliable, workable dough that you can actually roll out without it tearing into frustrating little shreds.

Now, let's stuff these beauties with a savory pork and cabbage filling that clings to the bun perfectly.

Gluten Free Bao Buns

• Publisher Storied Skillet
• Cuisine Chinese
• Category Appetizer, Main Course
• Prep Time 45 minutes
• Cook Time 15 minutes
• Servings 8 buns
• Calories 245 calories
• Rating 4.8 5480
• Tags gluten-free, bao buns, steamed buns, dim sum

Ingredients

• 120g white rice flour
• 80g tapioca starch
• 50g sweet rice flour (glutinous rice flour)
• 1 tbsp sugar
• 1 tsp instant yeast
• 1 tsp xanthan gum
• 1/2 tsp Diamond Crystal kosher salt
• 150ml boiling water
• 1 tbsp neutral oil
• 200g ground pork
• 1 cup finely shredded cabbage, salted and squeezed dry
• 2 green onions, finely chopped
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1/4 tsp white pepper

Directions

1. In a medium bowl, whisk together the white rice flour, tapioca starch, sweet rice flour, sugar, yeast, xanthan gum, and salt.
2. Pour the boiling water and neutral oil into the flour mixture, stirring rapidly with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a clean surface until your forearms ache slightly and the dough becomes smooth and pliable, about 5 minutes.
4. Divide the dough into 8 equal portions and roll each into a smooth ball; cover with a damp towel to prevent drying.
5. In a separate bowl, mix the ground pork, squeezed cabbage, green onions, tamari, sesame oil, ginger, and white pepper until cohesive.
6. Flatten each dough ball into a 4-inch circle, keeping the edges slightly thinner than the center.
7. Place a tablespoon of filling in the center, pleat the edges upward to seal, and place on a small square of parchment paper.
8. Steam the buns in a bamboo steamer over simmering water for 12 to 15 minutes, then turn off the heat and let them sit for 5 minutes before opening the lid.
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Notes

• I highly recommend using Diamond Crystal kosher salt; if you are using fine table salt, cut the measurement in half (use 1/4 teaspoon instead of 1/2 teaspoon).
• Sweet rice flour (glutinous rice flour) is essential here because its high amylopectin content provides the necessary chewiness and prevents the buns from crumbling.
• Do not rush the steaming process or blast the heat; steaming at a rolling boil will cause the buns to expand too quickly and collapse into wrinkled, deflated discs.
• After a day in the fridge, these buns will firm up significantly due to starch retrogradation, but they will regain their pillowy softness once re-steamed for 5 minutes.

Serving Suggestions

Serve these warm, pillowy buns straight from the steamer for the ultimate texture. They make a fantastic appetizer or a complete meal when paired with fresh, vibrant sides.

• Drizzle with a spicy chili oil or a splash of tamari mixed with black vinegar.
• Pair them with a fresh, crunchy side like our Asian Cucumber Salad to balance the rich savory filling.
• Serve alongside a warm bowl of 15-Minute Egg Drop Soup for a cozy, complete meal.
• If you want a vegetable-forward spread, they go beautifully with a quick Bok Choy and Mushroom Stir Fry.
• Add some extra protein to your table with our Sweet Chili Chicken Bites for a fun fusion feast.

Storage and Reheating

Leftovers are inevitable, but manageable.

Store the cooled buns in an airtight container in the refrigerator for up to three days. Bear with me here: do not attempt to eat them cold, as the starches recrystallize and turn the bun into a sad, chalky puck.

To reheat, simply pop them back into a steamer basket over boiling water for 5 minutes until they are hot and soft.

Alternatively, you can wrap a bun in a damp paper towel and microwave it on high for 30 to 45 seconds. This quick steam-hack works beautifully when you are in a rush and need a fast lunch.

For long-term storage, freeze the steamed buns on a baking sheet before transferring them to a freezer-safe bag for up to three months.

Ingredient Substitutes

If you need to swap some ingredients, here are the best tested alternatives to keep your buns delicious.

1. Ground Pork: You can easily substitute ground chicken, turkey, or even a mixture of finely chopped mushrooms and tofu for a vegetarian option. If you want a beefy twist, try adapting the filling from our Beef and Cabbage Stir Fry.
2. Tapioca Starch: Arrowroot starch can be used in an equal 1:1 ratio, though the texture might be slightly less chewy.
3. Sweet Rice Flour: Do not substitute this with regular white rice flour, as the buns will lose their signature elastic chew and crumble.
4. Tamari: Coconut aminos or gluten-free soy sauce work perfectly as a direct replacement.

There is nothing quite like the satisfaction of peeling back the lid of a bamboo steamer to find perfectly plump, smooth buns that you made with your own hands. Trust me on this one: once you master the boiling-water dough trick, you will be making these every single weekend.