I love making these gluten-free bao when I want something soft, savory, and truly comforting. They’re chewy, flavorful, and packed with juicy filling—every bite feels like a warm hug. I promise they’re worth the effort!
Gluten-Free Buns: A Healthier Twist on Classic Chinese Steamed Buns
After sharing so many beloved bun recipes—from Mung Bean Buns with Red Dates, Whole Wheat Mantou, Steamed Bunny Buns, Golden Buns, and Walnut Buns—many readers asked: “Can we make these gluten-free?”
And here it is! I can confidently say—it’s just as good as the traditional ones. Honestly, my kids can eat two in one sitting. I can’t even describe how delicious it is… I’m almost crying just thinking about it!
This is the gluten-free bao I‘ve been wanting to share
I didn’t use any trendy “gluten-free flour blends”—instead, I stuck to two trusted, traditional ingredients: glutinous rice flour and rice flour (粘米粉).
What I love most? There’s no yeast involved, which means no long waiting, no fermentation, no stress.
That makes this recipe incredibly beginner-friendly and almost impossible to mess up. If you’ve been afraid of making buns because of yeast, this recipe will give you confidence.
Glutinous Rice Flour: A Gluten-Free Secret Weapon
Despite its sticky-sounding name, glutinous rice flour is naturally gluten-free and a staple in many beloved desserts, including:
- Mochi (such as Taro Mochi, Dragon Fruit Mochi, Milk Mochi)
- Glutinous Rice Cakes with Sweet Black Sesame Filling
- Tang Yuan (Glutinous Rice Balls, such as Savory Tang Yuan, Red Bean Paste Tang Yuan)
- Fragrant Red Bean Sticky Rice Cakes
- Mung Bean Glutinous Rice Cakes
The “Tang Yuan Trick” for Perfect Dough
To strengthen the elasticity of the dough and prevent cracking, I use a tried-and-true method:
- Mix glutinous rice flour + rice flour + water into a shaggy dough.
- Take a small piece, boil until it floats, then knead it back in.
- This activates the dough‘s stretchiness (just like in my Black Sesame Tang Yuan and Peanut Tang Yuan recipes!).
Pro Tip: Start with 200ml water, but adjust as needed—different flour blends absorb moisture differently.
Keeping It 100% Gluten-Free
- Swap soy sauce for tamari (a gluten-free alternative).
- Use gluten-free oyster sauce (e.g., Lee Kum Kee Panda Brand, Green Label).
- Skip dark soy sauce (老抽) if strict gluten-free is needed.
Ingredients
Dough:
- 250g glutinous rice flour
- 125g rice flour
- 200–250ml water (add gradually and adjust as needed)
Filling:
- 500g white radish (1 root, peeled and grated)
- 150g pork (30% fat, 70% lean, diced separately)
- 5 dried shiitake mushrooms (soaked and diced)
- 3 cloves garlic (minced)
- 30g Chinese leek (can substitute green onion)
- 2 tablespoons papery dried shrimp
- chopped scallions, to taste (added at the end)
Seasoning:
- 10g salt (for salting radish)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- white pepper, to taste (optional)
- cooking oil, as needed
Instructions
Prep the radish and pork:
Peel and grate the white radish, place it in a large bowl, sprinkle with 10g salt, and mix evenly. Let sit for 5–8 minutes to draw out moisture. Wearing gloves or using a cloth, squeeze out the liquid from the radish thoroughly and set aside.
Separate pork fat and lean meat, dice both.
Finely chop the Chinese leek.
Cook the filling:
In a pan, add a bit of oil and cook fatty pork over low heat until it renders and turns golden. Add lean pork and stir-fry until it changes color. Add shiitake mushrooms, garlic, and sauté until fragrant. Pour in soy sauces and oyster sauce, mixing well.
Add leek, radish, and dried shrimp, toss together quickly. Let cool (you can refrigerate to speed this up).
Make the dough (critical step!):
Combine glutinous rice flourand rice flour in a large bowl. Gradually pour in water while stirring with chopsticks until clumpy. Knead into a rough dough (adjust water as needed—final dough should be soft, pliable, not sticky).
Take 1/4 of the dough, roll into a ball, and boil until it floats and turns translucent (~2 minutes). Add it back to the main dough and knead while still hot until fully incorporated and smooth.
Shape the bao:
Divide the dough into 60g portions. Roll each into a ball, press a deep dent in the center with your thumb, and thin the edges to form a small bowl shape.
Fill with cooled filling, press down to remove air pockets, and seal the top by pinching or rounding—shape them round, flat, or dumpling-style.
Steam:
Line each bao with parchment paper and place with 2cm spacing in a steamer. Bring water to a boil, then steam for 12 minutes(adjust time for size). Finished bao should appear glossy and slightly translucent on the surface.
Serving Suggestions
-
Classic way: Enjoy with a dip of chili oil, garlic chili sauce, or satay sauce—savory, slightly spicy, and absolutely mouthwatering.
-
Next-level upgrade: Pan-fry until both sides are golden and crispy. The contrast of the crunchy exterior and chewy interior is amazing. Pair with warm soy milk or congee for a perfect breakfast.
Frequently Asked Questions
Q: Can I replace glutinous rice flour with regular rice flour?
No—glutinous rice flour is essential for the chewy, mochi-like texture. Regular rice flour alone won’t give you the same result.
Q: How do I keep the bao from sticking during steaming?
Line your steamer with parchment or lightly brush it with oil to prevent sticking.
Q: Can I freeze them?
Yes! Let them cool, seal in a container, and refrigerate for up to 3 days or freeze for 1 month.
Q: What‘s the best way to reheat?
Steam for 5 minutes or use an air fryer at 180°C (355°F) for 3 minutes for a slightly crisp exterior.
Q: Can I prepare the filling ahead of time?
Absolutely. Make the filling a day ahead and store it chilled—it actually makes the bao easier to fill.
No-Yeast Gluten-Free Steamed Buns
Ingredients
Dough:
- 250 g glutinous rice flour
- 125 g rice flour
- 200 –250ml water add gradually and adjust as needed
Filling:
- 500 g white radish 1 root, peeled and grated
- 150 g pork 30% fat, 70% lean, diced separately
- 5 dried shiitake mushrooms soaked and diced
- 3 cloves garlic minced
- 30 g Chinese leek can substitute green onion
- 2 tablespoons papery dried shrimp
- chopped scallions to taste (added at the end)
Seasoning:
- 10 g salt for salting radish
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- white pepper to taste (optional)
- cooking oil as needed
Instructions
Prep the radish and pork:
- Peel and grate the white radish, place it in a large bowl, sprinkle with 10g salt, and mix evenly. Let sit for 5–8 minutes to draw out moisture. Wearing gloves or using a cloth, squeeze out the liquid from the radish thoroughly and set aside.
- Separate pork fat and lean meat, dice both.
- Finely chop the Chinese leek.
Cook the filling:
- In a pan, add a bit of oil and cook fatty pork over low heat until it renders and turns golden. Add lean pork and stir-fry until it changes color. Add shiitake mushrooms, garlic, and sauté until fragrant. Pour in soy sauces and oyster sauce, mixing well.
- Add leek, radish, and dried shrimp, toss together quickly. Let cool (you can refrigerate to speed this up).
Make the dough (critical step!):
- Combine glutinous rice flourand rice flour in a large bowl. Gradually pour in water while stirring with chopsticks until clumpy. Knead into a rough dough (adjust water as needed—final dough should be soft, pliable, not sticky).
- Take 1/4 of the dough, roll into a ball, and boil until it floats and turns translucent (~2 minutes). Add it back to the main dough and knead while still hot until fully incorporated and smooth.
Shape the bao:
- Divide the dough into 60g portions. Roll each into a ball, press a deep dent in the center with your thumb, and thin the edges to form a small bowl shape.
- Fill with cooled filling, press down to remove air pockets, and seal the top by pinching or rounding—shape them round, flat, or dumpling-style.
Steam:
- Line each bao with parchment paper and place with 2cm spacing in a steamer. Bring water to a boil, then steam for 12 minutes(adjust time for size). Finished bao should appear glossy and slightly translucent on the surface.
Nutrition
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