Today we'll show you how to make those soft and fluffy steamed buns that feature in so many Chinese and Korean recipes, and we will make them gluten-free.
The steamed bun, known depending on region or filling used as either mantou, baozi, or bao bun, is original of the Northern regions of China. In this area, wheat is grown more prominently than rice. So the traditional mantou is prepared with wheat, which makes it not suitable for celiacs or people with gluten intolerance.
To make our steamed buns gluten-free, we have used a mix of rice flour, potato starch and maize flour. You can prepare this mix yourself, or buy a ready-made gluten-free flour at your local store. We have also added a bit of xanthan gum, which makes gluten-free doughs stretchier and less crumbly.
Steam buns are at their best when filled with delicious ingredients. In this recipe, we will focus on making the bun, so feel free to use whatever stuffing you fancy. If you aren't sure, here are a few filling ideas you can roll with:
Bao bun with crispy tempeh, pickled carrots, and spring onions [vegan]
Bao bun with pulled pork, honey, grilled onions and coriander
Bao bun with grilled tofu, cucumber strips, and spring onions.
Apart for a little proving time, this recipe doesn't take much work or effort at all, and you can have buns on your plate in around 3 hours from start to finish. Just follow our easy steps below and enjoy!