Gluten-Free Rice Bao Buns
Gluten-Free Rice Bao Buns bring a fresh gluten-free twist to the beloved Chinese steamed bao, a dish that has been enjoyed across Asia for centuries.
While the traditional version is made with wheat flour, this recipe uses rice flour to create buns that are wonderfully soft, light, and satisfyingly chewy.
Their delicate flavor makes them the perfect canvas for everything from savory meats to fresh vegetables and plant-based fillings, so you can enjoy them in countless delicious ways.
Naturally gluten-free, they're a great option for anyone with gluten sensitivity or those simply looking to add more wheat-free meals to their table.
Because they're steamed instead of baked or fried, they feel lighter while still delivering the comforting texture that makes bao buns so irresistible.
If you're searching for a homemade alternative to store-bought gluten-free bread, these fluffy buns are sure to become a favorite.
Warm, versatile, and surprisingly easy to love, they're perfect for family meals, meal prep, or whenever you're craving something wholesome, comforting, and a little different.
Instructions
27 stepsTo Prepare the Yeast Mixture
Assemble the required ingredients.
Warm the milk and water slightly, until they feel close to body temperature.
Add the honey and dry yeast.
Mix well and let it sit for a few minutes, until the yeast begins to activate slightly.
To Make the Dough
In a separate bowl, sift together the rice flour, tapioca starch, cornstarch, baking powder, and sea salt.
Add the yeast mixture to the dry ingredients.
Add the olive oil.
Mix until a soft dough forms.
The dough should be smooth, soft, and moldable, but not too sticky.
If the dough feels too wet, add a little extra rice flour.
If the dough feels too dry, add a small splash of water.
To Shape the Bao Buns
Divide the dough into 8 equal portions.
Roll each portion into a smooth ball.
Flatten each ball into an oval shape.
Place a small strip or square of parchment paper in the center.
Fold the oval in half over the parchment to create a classic bao shape.
Place each shaped bao bun on a small piece of parchment paper.
To Ferment
Cover the shaped bao buns with a clean towel or plastic film.
Leave them to ferment at room temperature for 30–40 minutes, or until they look slightly puffed and almost doubled in size.
The buns should feel lighter and softer before steaming.
To Steam
Prepare a bamboo steamer or steam cooker.
Bring the water to a gentle boil.
Place the bao buns inside the steamer, keeping them on their parchment paper.
Leave space between each bun, as they will expand slightly.
Steam for 15–18 minutes.
Turn off the heat and let the buns sit in the steamer for 2–3 minutes before opening the lid.
Serve warm.
Recipe Notes
Texture & Technical Notes:
- The dough should be soft and easy to shape, but not sticky. Gluten-free bao dough is more delicate than wheat dough, so handle it gently.
- Do not overheat the milk and water. If the liquid is too hot, it can damage the yeast.
- The first fermentation happens after shaping, not before. This keeps the dough easier to handle and helps the buns keep their shape.
- Use parchment paper inside the fold and under each bun to prevent sticking.
- Do not open the steamer immediately after cooking. Letting the buns rest for a few minutes helps prevent them from collapsing.
- For the softest texture, serve the buns warm, straight after steaming.
Storage:
- Bao buns are best served fresh and warm after steaming.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat by steaming for 3–5 minutes, until soft again.
- For longer storage, freeze the steamed buns for up to 1 month. Reheat directly from frozen in a steamer for 6–8 minutes, or until fully warm and soft.
