Gluten free steamed buns
Xanthan gum free, vegan/dairy free option*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.This recipe does not include the filling as I didn't want to make it too long. You can find a link to a filling recipe in the notes.
Ingredients
- 160 g (1 cup)* white rice flour
- 60 g (1/2 cup) tapioca flour
- 25 g white sugar
- 7.5 g psyllium husk powder
- 4 g baking powder optional, for extra lift
- 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
To make the bun dough:
- 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 7 square pieces of baking paper out. They need to be big enough to hold each bun without it spilling off the paper.
- 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 base. 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.
To roll and fold the buns:
- When the dough is proofed, see if you can pick it up with relative ease for rolling and shaping. If it is still too thin, add 1 tablespoon of tapioca flour and knead the dough until it becomes a soft dough consistency that you will be able to roll out.
- Divide the dough into 7 even sized balls. Roll the ball of dough in your hands until it is smooth, round and crack free. Be gentle and careful: the dough is more prone to breakage than traditional dough.
- Place the dough onto a dry, well floured surface and roll it out into a circle, about around 13cm or 5 inches in diameter. Place 1 1/2 -2 tablespoons of filling in the centre of the dough.
- Wet the edges of the circle of dough. Pick up one section of dough between your thumb and forefinger and pull it up over the filling. Repeat with the next section in a pleated pattern. Continue until all edges are folded up, enclosing the filling. Pinch the centre shut and place the bun on a piece of baking paper. Patch up any holes in the dough with a lightly moistened finger.
- Repeat with the remaining dough and filling.
To steam the buns:
- Place as many buns as will comfortably fit inside your steamer basket. I have to cook mine in three batches. Ensure they are not touching as they cook as they will stick together.
- Steam for 9-10 minutes or until they are slightly translucent but soft. If you are using a raw meat filling, you might have to cook them for longer.
- Repeat with the remaining buns and stuff with the filling of your choice before serving. Leftovers can be stored in an airtight container and frozen then defrosted.
Notes
- If you need a filling recipe, see my tofu and bok choi dumpling filling. This batch of bun dough uses half the filling, so you can either double the bun dough or eat the leftover filling as it is.
- Use whatever milk works best for you. This recipe should work with any regular or plant based milk.
- Read the notes in the post, please! I don't write them for fun. Of particular note, the hydration section.
- If you want to freeze the buns, steam them and allow them to cool before freezing. Microwave them to reheat.
Tried this recipe?Let us know how it was!