I finally got gluten-free Chinese steamed buns that are soft, fluffy, and stuffed with juicy meat filling, all without xanthan gum. These mantou and baozi are the kind of gluten-free win that make you look twice.

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I am honestly obsessed with these gluten-free Chinese steamed buns because they give me that soft, bouncy mantou bite I thought I had to miss. The dough tastes clean and tender, not gritty, not heavy, and the gluten-free flour blend actually lets the bun pull apart like a proper bao.

And the ground pork filling is juicy, savory, and bold enough to make me hover near the steamer like a menace. No xanthan gum, no sad dense lumps.

Just fluffy buns with real chew and a filling I keep thinking about after the plate is empty. Every single time.

Ingredients

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Rice flour keeps the dough light, soft, and not too heavy.
Tapioca starch adds that bouncy chew you’ll want in fluffy buns.
Potato starch helps the crumb stay tender instead of dry.
Yeast gives the dough lift and that cozy bakery smell.
Baking powder adds backup fluff, which gluten-free dough honestly needs.
Sugar lightly sweetens the dough and helps balance the savory filling.
Warm milk makes the dough richer, softer, and easier to love.
Oil keeps things moist, because nobody wants a sad dry bun.
Egg adds structure, protein, and a little golden richness.
Ground pork or chicken makes the filling hearty and satisfying.
Tamari brings salty depth without messing with gluten-free needs.
Sesame oil adds that nutty takeout-style smell.
So good.
Ginger, garlic, and green onions keep every bite fresh and punchy.
Plus, cornstarch and broth help the filling stay juicy, not crumbly.
Basically, parchment keeps steaming tidy and saves you from sticky chaos.

Ingredient Quantities

For the dough

300 g gluten free flour blend made from 200 g rice flour, 80 g tapioca starch, 20 g potato starch

1 tablespoon instant yeast

1 tablespoon baking powder

30 g granulated sugar

1 teaspoon fine salt

240 ml warm milk or warm dairy free milk

30 g vegetable oil or neutral oil

1 large egg, room temperature

For the meat filling

400 g ground pork or ground chicken

2 tablespoons gluten free tamari or soy sauce alternative

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1 tablespoon granulated sugar

1 teaspoon fine salt

1 teaspoon white pepper or black pepper, ground

1 tablespoon grated fresh ginger

2 cloves garlic, minced

2 green onions, finely sliced

30 45 ml chicken broth or water, as needed to moisten filling

Extras and finishing

Vegetable oil for coating dough and hands

Paraffin free parchment squares or small parchment rounds for steaming

How to Make this

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1. In a large bowl whisk together 300 g gluten free flour blend, 1 tablespoon instant yeast, 1 tablespoon baking powder, 30 g sugar and 1 teaspoon fine salt until evenly combined.

2. In a separate bowl mix 240 ml warm milk, 30 g vegetable oil and 1 large room temperature egg; pour into the dry ingredients and stir until a soft, slightly sticky dough forms. If too dry add a teaspoon of warm milk at a time.

3. Lightly oil the bowl and your hands with vegetable oil, transfer the dough to the bowl, coat the surface with oil, cover with plastic wrap or a damp towel and let rest in a warm place for 45 to 60 minutes until slightly puffy.

4. Meanwhile make the meat filling: combine 400 g ground pork or chicken, 2 tablespoons tamari, 1 tablespoon toasted sesame oil, 1 tablespoon cornstarch, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon ground pepper, 1 tablespoon grated ginger, 2 minced garlic cloves and 2 sliced green onions in a bowl; mix until sticky and cohesive, adding 30 to 45 ml chicken broth or water a little at a time to reach a moist but not runny texture.

5. After the dough has rested, turn it onto an oiled work surface, divide into 12 equal pieces, and roll each piece into a smooth ball; keep dough pieces covered to prevent drying.

6. Flatten each ball into a 8 to 10 cm round, place about 1 to
1.5 tablespoons of meat filling in the center, gather the edges together to seal and pinch tightly to close; place each bun seam side down on a small parchment square.

7. Arrange buns on a steamer tray leaving space between them; cover loosely and let the filled buns proof for 20 to 30 minutes until slightly puffed.

8. Prepare a steamer over boiling water, reduce to a gentle simmer and steam the buns in batches for 12 to 15 minutes with the lid fitted; do not open the lid during steaming.

9. After steaming, turn off the heat and let the buns sit covered for 3 to 5 minutes before removing the lid to avoid collapse; transfer buns to a plate and serve warm.

10. Leftover buns can be refrigerated in an airtight container for 2 days or frozen; reheat by steaming 5 to 8 minutes from chilled or 10 to 12 minutes from frozen.

Equipment Needed

1. Large mixing bowl (for dough)
2. Medium mixing bowl (for filling)
3. Kitchen scale and measuring spoons/cups
4. Whisk and rubber spatula
5. Wooden spoon or sturdy mixing spoon
6. Oiled work surface or silicone pastry mat and bench scraper
7. Rolling pin (small or regular)
8. Steamer setup: bamboo steamer or metal steamer basket with a pot or wok for boiling water
9. Parchment squares and tongs or a heatproof spatula for removing buns

FAQ

Can I make the dough vegan or egg free? Yes. Replace the egg with 30 g unsweetened applesauce or 1 tablespoon ground flax mixed with 3 tablespoons warm water. The texture will be slightly different but still soft when steamed.

Do I need to proof the yeast and how long should the dough rise? Instant yeast can be mixed directly into the dry ingredients. After combining wet and dry, let the dough rest in a lightly oiled bowl covered for 45 to 60 minutes until slightly puffed; gluten free dough will not double like wheat dough but should show airiness.

How do I prevent the buns from sticking during steaming? Use small parchment squares or rounds under each bun and lightly oil the steamer basket. Make sure there is enough space between buns as they will expand.

Can I swap the pork filling for a vegetarian option? Yes. Use crumbled firm tofu or finely chopped mushrooms with the same seasonings and a splash of vegetable broth to reach the right moisture. Add a teaspoon of miso for more savory depth if desired.

What is the best way to store and reheat leftovers? Store cooled buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 6 to 8 minutes from cold. For longer storage, freeze individually on a tray, then transfer to a bag; steam from frozen for 10 to 12 minutes.

Why is the filling sometimes dry and how do I fix it? Overcooking the meat or adding too much cornstarch can make the filling dry. Use the recommended 30 to 45 ml chicken broth or water to keep it moist, and adjust after mixing so the filling holds together but remains juicy.

Soft Fluffy Chinese Gluten Recipe Substitutions and Variations

For the gluten free flour blend
- Swap for 300 g store bought 1-to-1 gluten free baking flour (with xanthan gum included)
- Use 200 g sorghum flour + 80 g tapioca starch + 20 g cornstarch as a similar starch ratio
- Replace with 300 g spelt flour for a wheat option with a light texture (not gluten free)
For the warm milk or dairy free milk
- Use 240 ml unsweetened soy milk for higher protein and similar mouthfeel
- Use 240 ml oat milk for a naturally slightly sweet, tender crumb
- Replace with 240 ml water plus 1 tablespoon melted butter or oil if avoiding plant milks
For the large egg
- Use 60 g aquafaba (chickpea liquid) for a vegan binder and lightness
- Replace with 60 g silken tofu blended smooth for moisture and structure
- Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes, for a vegan binder
For the ground pork or ground chicken
- Use 400 g ground turkey for a leaner poultry option with similar flavor
- Replace with 400 g finely chopped shiitake mushrooms and firm tofu for a vegetarian filling
- Use 400 g ground beef for a richer, bolder tasting filling

Pro Tips

1. Keep the filling on the slightly wetter side. Gluten free dough can be denser, so a moist, slightly sticky filling gives a juicier bite and helps prevent the bun interior from drying out. Add broth a teaspoon at a time until the mixture clings together but is not soupy.

2. Oil everything generously. Instead of dusting with flour, coat your work surface, hands and dough balls with a thin film of vegetable oil to prevent sticking without making the dough dry or gummy. This also makes folding and sealing much smoother.

3. Seal the buns tightly and rest before steaming. Pinch with confident, even pressure so the seam is secure, then let the filled buns proof covered for the full 20 to 30 minutes. That gentle puffing reduces the chance of burst seams during steaming.

4. Steam gently and be patient. Keep the water at a steady simmer rather than a roaring boil so the buns cook evenly and do not collapse. After the timer, turn off the heat and leave the lid on for 3 to 5 minutes before opening to help them finish setting without shrinking.

Soft Fluffy Chinese Gluten Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

239

kcal

Equipment: 1. Large mixing bowl (for dough)
2. Medium mixing bowl (for filling)
3. Kitchen scale and measuring spoons/cups
4. Whisk and rubber spatula
5. Wooden spoon or sturdy mixing spoon
6. Oiled work surface or silicone pastry mat and bench scraper
7. Rolling pin (small or regular)
8. Steamer setup: bamboo steamer or metal steamer basket with a pot or wok for boiling water
9. Parchment squares and tongs or a heatproof spatula for removing buns

Ingredients

For the dough
300 g gluten free flour blend made from 200 g rice flour, 80 g tapioca starch, 20 g potato starch
1 tablespoon instant yeast
1 tablespoon baking powder
30 g granulated sugar
1 teaspoon fine salt
240 ml warm milk or warm dairy free milk
30 g vegetable oil or neutral oil
1 large egg, room temperature
For the meat filling
400 g ground pork or ground chicken
2 tablespoons gluten free tamari or soy sauce alternative
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 tablespoon granulated sugar
1 teaspoon fine salt
1 teaspoon white pepper or black pepper, ground
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 green onions, finely sliced
30 45 ml chicken broth or water, as needed to moisten filling
Extras and finishing
Vegetable oil for coating dough and hands
Paraffin free parchment squares or small parchment rounds for steaming

Directions

In a large bowl whisk together 300 g gluten free flour blend, 1 tablespoon instant yeast, 1 tablespoon baking powder, 30 g sugar and 1 teaspoon fine salt until evenly combined.
In a separate bowl mix 240 ml warm milk, 30 g vegetable oil and 1 large room temperature egg; pour into the dry ingredients and stir until a soft, slightly sticky dough forms. If too dry add a teaspoon of warm milk at a time.
Lightly oil the bowl and your hands with vegetable oil, transfer the dough to the bowl, coat the surface with oil, cover with plastic wrap or a damp towel and let rest in a warm place for 45 to 60 minutes until slightly puffy.
Meanwhile make the meat filling: combine 400 g ground pork or chicken, 2 tablespoons tamari, 1 tablespoon toasted sesame oil, 1 tablespoon cornstarch, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon ground pepper, 1 tablespoon grated ginger, 2 minced garlic cloves and 2 sliced green onions in a bowl; mix until sticky and cohesive, adding 30 to 45 ml chicken broth or water a little at a time to reach a moist but not runny texture.
After the dough has rested, turn it onto an oiled work surface, divide into 12 equal pieces, and roll each piece into a smooth ball; keep dough pieces covered to prevent drying.
Flatten each ball into a 8 to 10 cm round, place about 1 to
5 tablespoons of meat filling in the center, gather the edges together to seal and pinch tightly to close; place each bun seam side down on a small parchment square.
Arrange buns on a steamer tray leaving space between them; cover loosely and let the filled buns proof for 20 to 30 minutes until slightly puffed.
Prepare a steamer over boiling water, reduce to a gentle simmer and steam the buns in batches for 12 to 15 minutes with the lid fitted; do not open the lid during steaming.
After steaming, turn off the heat and let the buns sit covered for 3 to 5 minutes before removing the lid to avoid collapse; transfer buns to a plate and serve warm.
Leftover buns can be refrigerated in an airtight container for 2 days or frozen; reheat by steaming 5 to 8 minutes from chilled or 10 to 12 minutes from frozen.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.