Gluten-Free Steamed Bao Buns
By the Gluten Free Recipes team ·
Soft, pillowy steamed buns made from a rice flour and tapioca starch dough. These are filled with pulled pork or tofu and make an impressive appetiser or main. The steaming step gives them their characteristic marshmallow-soft texture. Allow two hours for the dough to prove.
At a glance: This hard party and appetizers recipe yields 8 servings in about 1h 45m (45 min prep, 60 min cook). It uses 10 ingredients — including white rice flour, tapioca starch, active dry yeast — and walks through 8 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Steamed Bao Buns: When preparing this party and appetizers recipe, verify your tapioca starch and rice flour are from dedicated gluten-free facilities. Bamboo steamers can harbour gluten if previously used for wheat dumplings — use a dedicated GF steamer or a stainless colander. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Steamed Bao Buns: This recipe uses a rice flour and tapioca starch blend with psyllium husk to replicate the classic pillowy bao texture without gluten. Use certified gluten-free flours and check all fillings for hidden gluten sources.
Ingredients
- 1.5 cups white rice flour
- 0.5 cup tapioca starch
- 2 tsp active dry yeast
- 1 tbsp granulated sugar
- 0.75 cup warm water
- 2 tbsp neutral oil
- 1 tsp baking powder
- 0.5 tsp fine salt
- 1 tbsp psyllium husk powder
- parchment paper squares
Instructions
- 1
Dissolve yeast and sugar in warm water. Let stand 5–10 minutes until foamy.
- 2
Mix rice flour, tapioca starch, baking powder, salt, and psyllium husk in a bowl.
- 3
Add the yeast mixture and oil to the dry ingredients. Stir until a soft, slightly sticky dough forms. (GF dough will not become smooth like wheat dough — it will be tacky and paste-like.)
- 4
Cover and proof in a warm spot for 1 hour until noticeably puffed.
- 5
Divide dough into 8 equal pieces. Roll each piece into an oval roughly 4 inches long on a lightly oiled surface. Fold in half over a parchment square (the fold gives the classic bao shape). Place on parchment squares.
- 6
Proof a second time for 30 minutes until slightly puffed.
- 7
Steam over boiling water in a bamboo steamer (or a colander set over a pot) for 12–15 minutes. Do not lift the lid during steaming.
- 8
Open each bun and fill with pulled pork, teriyaki tofu, or your choice of filling. Serve immediately.
Nutrition (per serving)
Tips & Notes
- Psyllium husk is the key structural binder — do not omit it.
- GF bao will be slightly denser than wheat-based bao; a longer second proof helps.
- Freeze unfilled steamed bao for up to 2 months; steam straight from frozen for 8 minutes to reheat.
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