Gluten free bao buns
Xanthan gum free, vegan/dairy free option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
- 160 g (1 cup)* white rice flour
- 60 g (1/2 cup)* tapioca flour (or 30g tapioca flour and 30g glutinous rice flour)
- 25 g white sugar
- 7.5 g psyllium husk powder
- 4 g baking powder
- 3.5 g half sachet instant yeast
- 40 ml (2 tablespoons)* vegetable oil
- 125 ml (1/2 cup)* hot milk of choice (I used full cream regular milk)
- 125 ml (1/2 cup)* water
Instructions
- Whisk together the dry ingredients in a medium non-reactive (glass or plastic) bowl. Add the wet ingredients and whisk until a smooth batter forms. It will be thin but don’t panic! The psyllium husk powder will absorb the excess liquid as it proofs.
- Set aside for one hour or until the dough is puffy and able to be picked up and moulded into a ball.
- While you’re waiting, cut 8 square pieces of baking paper out. They need to be big enough to hold each bao without it spilling off the paper. Cut 8 smaller strips to wedge in the bao as it steams to prevent it from fusing shut (see pictures above).
- Take a large pot and fill the base of it with water. Place a steel colander over the water, ensuring the water doesn’t touch the colander. Have the lid ready to pop on top. Obviously, if you have a steamer basket or a preferred way of steaming, you’re welcome to use that. Set aside.
- When the dough is ready and proofed, sprinkle it with tapioca flour to enable easy shaping. How much depends on how wet your dough is, but try to use as little as possible so the bao don’t become dry.
- Divide the dough into 8 even sized balls. Roll the first ball of dough in your hands until it is smooth, round and crack free. Gently press the ball out into a flat circle/slight oval. The bao will puff up considerably as it steams, so make the dough circle thinner than you want your bao to end up. I recommend under 1cm thick.
- Place the dough onto one of the pieces of baking paper, then place the smaller strip across one half of the dough. Fold the other side of the dough up over the paper to create the bao shape (imagine a taco shell). The sheet of paper will help stop the bao fusing together as it cooks. Repeat with the remaining bao.
- Place as many bao as will comfortably fit inside your steamer basket without touching. I have to cook mine in two batches. Try to place them in such a way as to allow the open seam to face upwards (like a taco). This will make them a little easier to fill.
- Steam for 10-15 minutes or until they are slightly translucent but soft. See pictures above for a visual guide on when they are ready.
- Repeat with the remaining bao and stuff with the filling of your choice before serving. Leftovers can be stored in an airtight container and frozen then defrosted.
Notes
- Cooking time might vary depending on the heat you're cooking at and the steamer vessel you're using. Take the cooking time with a grain of salt and watch the dough to see when it becomes shiny and translucent (see photos in the body of the post.
- Read the body of the post for tips and substitutions.
Tried this recipe?Let us know how it was!