Gluten-Free Steamed Bao Buns
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 2h 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.
As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.
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 gluten-free flours and check all fillings for hidden gluten sources.
Ingredients
Shop links on this page are for white rice flour, tapioca starch, active dry yeast. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Psyllium husk is the key structural binder in this dough, so do not leave it out or swap in more starch.
- Gluten-free bao come out a little denser than classic bakery bao, so give the shaped buns the full second proof in a warm spot, or a few minutes longer, until they look puffed.
- Freeze unfilled steamed bao for up to 2 months; steam straight from frozen for 8 minutes to reheat.
Common questions
What cross-contamination risk is specific to Gluten-Free Steamed Bao Buns?
Check white rice flour, tapioca starch, active dry yeast before they go into Gluten-Free Steamed Bao Buns. 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.
Which gluten-free swaps does Gluten-Free Steamed Bao Buns use?
Gluten-Free Steamed Bao Buns relies on 1.5 cups white rice flour, 0.5 cup tapioca starch and 1 tbsp psyllium husk powder. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
How should leftover Gluten-Free Steamed Bao Buns be stored?
Freeze unfilled steamed bao for up to 2 months; steam straight from frozen for 8 minutes to reheat.
Learn More
Editorial team for Gluten Free Recipes
Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.
Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.
