I’m sharing my gluten free steamed Chinese meat buns, a Meat Bun made with a surprising flour blend and an unexpected steaming technique that will make you curious to read more.

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I never believed a gluten free bao could feel authentic, but this Bao Buns Recipe Gluten Free surprised me. Using a good gluten free all purpose flour blend with xanthan gum and a savory mix of ground pork the buns puff into soft, layered pillows that somehow keep that steamed brightness.

I mess up the folding a lot, and sometimes they come out a little lopsided, yet every bite brims with that slightly sweet salty bounce that makes you wanna eat three. If you like exploring texture and comfort with a twist, these meat buns will make you curious, and probably a little obsessed.

Ingredients

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Gluten free all purpose flour blend with xanthan gum: Provides carbs and some iron, gives chew and structure, lacks whole grain fiber.
Tapioca starch: Adds springy chew and glossy finish, it’s almost pure carbs, neutral flavor.
Ground pork: High in protein and fat, gives savory juiciness and mouthfeel, watch the fat level.
Gluten free tamari or soy sauce: Salty umami boost, deepens color and savory taste, adds sodium.
Sesame oil: Tiny amount brings nutty aroma and richness, mostly fat but very flavorful.
Green onions: Fresh bite and mild sweetness, low calorie, adds color and crisp texture.
Garlic and fresh ginger: Sharp aromatics, add heat and brightness, contain trace beneficial compounds.

Ingredient Quantities

(Dough) 2 cups (260 g) gluten free all purpose flour blend with xanthan gum

(Dough) 1/2 cup (60 g) tapioca starch

(Dough) 2 tbsp (25 g) granulated sugar

(Dough) 1 tsp instant yeast

(Dough) 1 tsp baking powder

(Dough) 1/2 tsp fine salt

(Dough) 3/4 cup (180 ml) warm milk or water

(Dough) 2 tbsp neutral oil (vegetable or canola)

(Dough) 1 large egg, optional for richer dough

(Filling) 1 lb (450 g) ground pork

(Filling) 3 tbsp gluten free tamari or soy sauce

(Filling) 1 tbsp gluten free oyster sauce or gluten free hoisin

(Filling) 1 tbsp Shaoxing wine or dry sherry

(Filling) 1 tbsp sesame oil

(Filling) 1 tbsp sugar

(Filling) 1 tsp white pepper

(Filling) 2 cloves garlic, minced

(Filling) 1 tbsp fresh ginger, minced

(Filling) 2 tbsp cornstarch or tapioca starch (for thickening)

(Filling) 2 green onions, thinly sliced

(Filling) 1/4 cup (60 ml) chicken stock or water

(Optional) small parchment squares or cabbage leaves for lining the steamer

(Optional) extra tapioca starch or rice flour for dusting hands and work surface

How to Make this

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1. Whisk together the dry dough: 2 cups (260 g) gluten free all purpose flour blend with xanthan gum, 1/2 cup (60 g) tapioca starch, 2 tbsp (25 g) granulated sugar, 1 tsp instant yeast, 1 tsp baking powder and 1/2 tsp fine salt.

2. Warm 3/4 cup (180 ml) milk or water to about 105 to 110 F (warm to the touch), mix in 2 tbsp neutral oil and the optional large egg; pour into the dry mix and stir until a soft, slightly sticky dough forms. Knead briefly in the bowl or on a dusted surface just to bring it together; dust hands with extra tapioca starch or rice flour if it’s too sticky.

3. Cover dough with plastic or a towel and let it rest in a warm spot for 30 to 45 minutes until a bit puffy (gluten free dough won’t always double like wheat dough).

4. Meanwhile make the filling: in a bowl combine 1 lb (450 g) ground pork, 3 tbsp gluten free tamari, 1 tbsp gluten free oyster sauce (or hoisin), 1 tbsp Shaoxing wine or dry sherry, 1 tbsp sesame oil, 1 tbsp sugar, 1 tsp white pepper, 2 cloves garlic minced, 1 tbsp fresh ginger minced, 2 tbsp cornstarch or tapioca starch, 2 green onions thinly sliced, and 1/4 cup (60 ml) chicken stock or water. Mix vigorously until the mixture is tacky and evenly combined.

5. If the filling seems too loose, either chill it 15 to 20 minutes to firm up or stir it into a hot skillet and cook briefly until thickened, then cool. You want a filling that will stay together when wrapped.

6. Divide rested dough into 12 to 14 equal pieces, roll into balls, flatten each into a 3 to 4 inch round (center slightly thicker than edges), dusting with tapioca or rice flour if needed.

7. Spoon about
1.5 to 2 tbsp filling into the center of each round, pleat the edges up and pinch to seal at the top. Set each bun on a small parchment square or cabbage leaf to prevent sticking.

8. Arrange buns in a steamer basket leaving space between them, bring water beneath to a rolling boil, place basket over the heat, cover and steam over high heat for 12 to 15 minutes (start timing once strong steam is reached). For larger buns or very dense dough, 14 to 16 minutes may be needed.

9. Turn off the heat and let the buns sit, covered, for 3 to 5 minutes before opening the lid so they don’t collapse. Serve warm.

10. Quick tips: dust hands and surface with tapioca or rice flour to stop sticking, use warm liquid around 105 F so yeast wakes without killing it, keep the filling on the thicker side so buns dont get soggy, and reheat leftovers by steaming 4 to 6 minutes.

Equipment Needed

1. Digital kitchen scale (for weighing flour, pork, etc.)
2. Large mixing bowl
3. Measuring cups and spoons
4. Whisk and a flexible spatula or wooden spoon
5. Small bowl for the filling and a fork for mincing/combining
6. Rolling pin or a clean glass bottle to flatten dough
7. Bench scraper or sharp knife to divide dough
8. Steamer basket plus a pot with a lid (bamboo or metal)
9. Small parchment squares or cabbage leaves to set buns on, and a small skillet if you need to thicken the filling quickly

FAQ

Can I use water instead of milk in the dough? A: Yes. Warm water works fine, just make sure it is about body temperature so the yeast wakes up. Milk makes the dough a bit richer and softer, but water keeps it lighter. If you use water and want more richness add a little extra oil or the optional egg.

My dough is too sticky or too crumbly, what do I do? A: Gluten free dough is forgiving but weird. If it is sticky dust your hands and surface with extra tapioca starch or rice flour. If it is crumbly add a teaspoon of warm water or oil at a time until it holds together. Let it rest 15 minutes after mixing, that helps hydrate the flours.

The filling seems watery, how do I stop soggy buns? A: Mix the cornstarch or tapioca starch into the filling and let it sit a few minutes to thicken. You can also briefly cook the filling in a pan to reduce liquid, or chill it so it firms up before stuffing. Dont overfill the buns either.

Any tips for wrapping and sealing the bao so they dont open during steaming? A: Use small wrappers and less filling. Wet the edge with a tiny bit of water then pleat and pinch firmly at the top. Work quickly so the dough stays pliable, and place each bun on a parchment square or cabbage leaf to make moving them easier.

How long do I steam the bao and how many can I cook at once? A: Steam for about 12 to 15 minutes from room temperature. Dont overcrowd the steamer leave room for the buns to expand, usually 6 to 8 medium buns in a standard bamboo steamer. Start with boiling water and steam over medium high so you have steady steam.

Can I freeze the bao and how do I reheat them? A: Yes freeze on a tray until firm then transfer to a bag. For raw frozen bao steam them from frozen adding 4 to 6 minutes to the cooking time. For cooked frozen bao reheat by steaming 6 to 8 minutes. Avoid microwaving or they get rubbery.

Gluten Free Bao: Steamed Chinese Meat Buns Recipe Substitutions and Variations

(Dough: gluten free all purpose flour blend with xanthan gum) Substitute with a 1:1 GF baking blend (rice flour + potato starch + tapioca) or make your own combo and add 1 tsp xanthan gum per cup if the blend has none — gives same structure and chew.
(Dough: tapioca starch) Swap with arrowroot or potato starch 1:1 for similar chew; cornstarch works in a pinch but can get gluey if overheated.
(Filling: 1 lb ground pork) Use ground chicken or turkey 1:1 for a leaner bao, or try a vegetarian mix of finely chopped shiitake + firm tofu (equal volumes) with a splash of mushroom soaking liquid for umami.
(Filling: gluten free tamari or soy sauce) Coconut aminos 1:1 for a soy free, milder sweet option, or thin out gluten free oyster sauce with a little water (1:1) for a richer, sticky finish.

Pro Tips

1) Rest and temp matter more than you think. Let the dough relax in a slightly warm spot until it looks puffy, even if it never doubles. If your kitchen is cold, put the bowl in a turned-off oven with the light on for 30 to 45 minutes. Too short a rest and the buns will be dense.

2) Keep the filling tacky not soupy. Mix the pork vigorously so the proteins bind and the filling gets sticky, then chill it 10 to 20 minutes if it feels loose. If you get watery meat, cook it briefly in a hot pan to reduce moisture, cool, then wrap. A thicker filling = less soggy buns.

3) Dust smartly while shaping. Shake tapioca starch or rice flour into a little pile and dip your palms, not the dough, so you dont over-dry the surface. Use tiny parchment squares or cabbage leaves under each bun before steaming to stop sticking, they save your life when you lift them.

4) Steam like you mean it. Get a full rolling boil before you put the basket on, and keep high steam the whole time. Turn off heat and let buns sit covered for 3 to 5 minutes before opening the lid or they might collapse. Also, avoid overcrowding the steamer or they will fuse together.

5) Make ahead and fixups. You can freeze assembled buns on a tray then bag them; steam from frozen and add 4 to 6 extra minutes. Leftovers reheat best by steaming again not microwaving, or pan-steam them lightly to get a slight crisp bottom. If a bun bursts while steaming, a quick dab of cornstarch slurry on the tear will help seal it before reheating.