Name: Gluten-Free Bao Buns
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: Asian
Ingredients: 2 ½ cups gluten-free all-purpose flour with xanthan gum; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1 teaspoon instant yeast; ½ teaspoon salt; 1 tablespoon vegetable oil; ¾ cup warm milk; ¼ cup warm water; 1 teaspoon apple cider vinegar

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I love making these gluten-free bao buns when I crave something soft, fluffy, and comforting without worrying about gluten. They turn out perfectly tender with a light, pillowy texture that holds all my favorite savory fillings beautifully. I find them ideal for everything from flavorful meats to crisp vegetables and rich sauces.

Gluten-Free Bao Buns

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ½ cups gluten-free all-purpose flour with xanthan gum

2 tablespoons granulated sugar

1 teaspoon baking powder

1 teaspoon instant yeast

½ teaspoon salt

1 tablespoon vegetable oil

¾ cup warm milk

¼ cup warm water

1 teaspoon apple cider vinegar

Directions

I start by combining the gluten-free flour, sugar, baking powder, instant yeast, and salt in a large mixing bowl. I mix everything well so the dry ingredients are evenly distributed.

In a separate bowl, I whisk together the warm milk, warm water, vegetable oil, and apple cider vinegar until fully combined.

I gradually pour the wet ingredients into the dry mixture, stirring until a soft dough forms. I knead gently for about 3 to 4 minutes until the dough becomes smooth.

I cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, until it looks slightly puffy.

Next, I transfer the dough onto a lightly floured surface and divide it into 8 equal portions. I roll each portion into a smooth ball.

I flatten each ball into an oval about ¼ inch thick. I lightly brush the surface with oil, then fold each oval in half to create the classic bao shape. I place each one on a small piece of parchment paper.

I cover them loosely and let them rest for 20 minutes.

While they rest, I prepare a steamer over medium heat. Once the water is simmering, I place the buns into the steamer basket, leaving space between each bun.

I steam them for 10 to 12 minutes until they are puffed and cooked through.

Finally, I remove them from the heat and let them cool slightly before filling and serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 1 hour 32 minutes

Servings: 8 buns

Calories: Approximately 210 kcal per serving

Variations

I sometimes make these dairy-free by replacing the milk with unsweetened almond milk or oat milk.

For a slightly sweeter dough, I add an extra teaspoon of sugar.

When I want a savory twist, I mix a pinch of garlic powder or onion powder into the dry ingredients.

If I want a whole-grain style version, I use a gluten-free whole-grain flour blend instead of a standard all-purpose mix.

Storage/Reheating

I store leftover bao buns in an airtight container in the refrigerator for up to 3 days.

For longer storage, I freeze them in a sealed freezer-safe bag for up to 2 months. I like to separate them with parchment paper to prevent sticking.

To reheat, I steam them for about 5 minutes until soft and warmed through. If I am in a hurry, I microwave them for 20–30 seconds with a damp paper towel over the top to keep them moist.

FAQs

Can I make these bao buns without yeast?

I can, but the texture will be slightly denser. The yeast helps create a lighter, fluffier structure even in gluten-free dough.

Why is my dough sticky?

Gluten-free dough is naturally softer and slightly sticky. I lightly flour my surface and hands, but I avoid adding too much extra flour so the buns stay tender.

Can I prepare the dough ahead of time?

I sometimes prepare the dough and let it rise in the refrigerator overnight. I allow it to come to room temperature before shaping and steaming.

What fillings work best with these buns?

I enjoy filling them with shredded chicken, pulled pork, crispy tofu, sautéed vegetables, or even spicy mushrooms. They are extremely versatile.

Can I freeze the dough instead of the cooked buns?

I prefer freezing the fully steamed buns rather than raw dough. In my experience, the texture stays much better after reheating.

Conclusion

I find these gluten-free bao buns to be soft, fluffy, and incredibly satisfying. They give me the joy of classic steamed buns without gluten, and I love how adaptable they are to different flavors and fillings. Once I make a batch, I always feel inspired to experiment with new combinations, and they never disappoint.

📖 Recipe:

Gluten-Free Bao Buns

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Author: Cheryl
Total Time: 1 hour 32 minutes
Yield: 8 buns
Diet: Gluten Free

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Description

These gluten-free bao buns are soft, fluffy, and perfectly tender, making them ideal for holding your favorite savory fillings. They offer the classic pillowy texture of steamed buns without any gluten.

Instructions

In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, instant yeast, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the warm milk, warm water, vegetable oil, and apple cider vinegar until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until a soft dough forms. Knead gently for 3 to 4 minutes until smooth.
Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour, until slightly puffy.
Transfer the dough to a lightly floured surface and divide into 8 equal portions. Roll each portion into a smooth ball.
Flatten each ball into an oval about ¼ inch thick. Lightly brush the surface with oil, fold each oval in half, and place on a small piece of parchment paper.
Cover loosely and let rest for 20 minutes.
Prepare a steamer over medium heat. Once simmering, place the buns in the steamer basket, leaving space between each bun.
Steam for 10 to 12 minutes until puffed and cooked through.
Remove from heat and let cool slightly before filling and serving.