Gluten free bao buns
Delicious and soft gluten free bao buns made with white rice and tapioca flour.
Equipment
- steamer
- Mixing Bowl
- Colander
- measuring cups
- Measuring Scale
Ingredients
Dry Ingredients
- 160 g white rice flour
- 60 g 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 instant yeast half sachet
Wet Ingredients
- 40 ml vegetable oil
- 125 ml hot milk of choice (I used full cream regular milk)
- 125 ml water
Instructions
Preparation Steps
- Whisk together the dry ingredients in a medium non-reactive bowl. Add the wet ingredients and whisk until a smooth batter forms.
- Set aside for one hour or until the dough is puffy and able to be picked up and moulded into a ball.
- Cut 8 square pieces of baking paper out, big enough to hold each bao.
- Prepare a large pot with water and a colander on top without touching the water.
- When the dough is ready, sprinkle it with tapioca flour for easy shaping.
- Divide the dough into 8 balls, roll and flatten them into a circle.
- Place the dough onto baking paper and fold it to create the bao shape.
- Place bao in the steamer basket with open seams facing upwards.
- Steam for 10-15 minutes until slightly translucent and soft.
- Stuff the bao with desired filling before serving.
Notes
Cooking time may vary based on heat and steamer used. Watch for the dough to become shiny and translucent.
Nutrition
Serving: 1bunCalories: 130kcalCarbohydrates: 28gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 100mgPotassium: 30mgFiber: 1gSugar: 3gCalcium: 5mgIron: 0.5mg
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