Andrea Nguyen
Author & Teacher
Send a messagePrint + Digital Publications
Asian Tofu
Pre-order at Amazon, Barnes & Noble, iBooks
Asian Market Shopper
mobile app is here!
Available at iTunes store
Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks
Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooksRecent PostsGluten-Free Bun Trilogy: Dough, Baked Buns, Steamed BunsGluten-Free Baked Buns (Bao) RecipeGluten-Free Steamed Bun (Bao) Recipe2011 Cookbooks Pushing the Asian Envelope: Indochine, Bill’s Everyday Asian, Tender, PlentyMaggi Seasoning Sauce Substitutes: Mainstream, Gluten-Free, and MSG-Free OptionsInstant Pho Fixes? A tasting of Trader Joe’s, Pacific Foods and Happy PhoTamarind Glazed Lamb Ribs RecipeNovember 2011 Finds: Chinese Food Week, Online Asian Markets, Art & HumorApple Tart Tatin with Banh Mi (Bread) RecipeDeep-Fried Apple Spring Rolls RecipeAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook
IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook
National Public Radio
Best 10 Cookbooks of 2009
Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks
CHOW.com
Winter 2009 Gift Guide
« 2011 Cookbooks Pushing the Asian Envelope: Indochine, Bill’s Everyday Asian, Tender, Plenty |Main| Gluten-Free Baked Buns (Bao) Recipe »
December 11, 2011Gluten-Free Steamed Bun (Bao) Recipe
Prepared with a rice flour-and-starch dough, these steamed gluten-free bao remind me of sticky-rice dumplings, though the gluten-free ones are firmer, buff in color, and bit translucent in appearance. They’re good tasting and I'd gladly offer them to guests who have a difficult time with gluten.
You’ll have to let the formed buns rise in a deep baking pan, then transfer them to a steamer tray to cook. When I let the buns rise in a bamboo steamer tray, the dough didn’t have a warm enough environment to rise due to the open nature of the steamer tray. It took f.o.r.e.v.e.r. to get yeasty action going.
There are endless filling options. I used the char siu pork filling from Asian Dumplings for the filled ones above; any of the other bao fillings from the book should work for savory or sweet buns. Or, try the chicken and mushroom filling from Asian Dumpling Tips. If you tweak the fillings with gluten-free Asian ingredients, make sure you create a filling with oomph because that will guarantee a good bun.
For more on gluten-free Asian ingredients, see this post. (Note that you can make plain steamed rolls from this dough and stuff pork belly or the like into them.)
RECIPE
Gluten-Free Baked Buns
Makes 16
1 recipe Gluten-Free Bun Dough (see Gluten-Free Bun Trilogy post)
1 1/3 cups bao filling (char siu, curried chicken, vegetable and tofu, red bean paste, mung bean paste, see Asian Dumplings, pages 100-102, 203-204), or chicken and shiitake filling
1. Cut out sixteen, 2 1/2-inch squares of parchment paper. Arrange them in 1 large or 2 medium baking pans.
2. Work with half the dough at a time. Generously dust the work surface with about 2 tablespoons of gluten-free flour. Put half of the dough on top and gently shape and roll into a thick 8 to 10 inch log. Cut it crosswise into 8 pieces.
3. For each bun, take a piece of dough, pat it into a 1/4-inch-thick round (2 1/2 to 3 inches wide). Center 4 teaspoons of filling on top, then nudge and pinch the dough together to close it up around the filling and form a ball.
Place the ball on a parchment paper square, seam side down. Repeat to make more before working on the other half of dough.
4. Cover the pan(s) with plastic wrap, then slide them into the oven. Turn on the light to keep the buns warm. Let rise for 60 minutes. During the final 15-20 minutes, get a pot of water ready for steaming.
5. Transfer the buns with their paper square to a steamer tray. (I used bamboo to wick away moisture.)
Steam the buns, one steamer tray at a time, for 20 to 30 minutes, until fluffy and cooked through. Serve warm. These reheat well in the steamer or microwave oven.
Related posts
Gluten-Free Bun Trilogy: Dough RecipeBaked Gluten-Free Bun (Bao) RecipeGluten-Free Pot Stickers: Recipe Trial & Dough 3 (sorghum, sweet rice, and tapioca starch dough)Gluten-Free Pot Stickers: Recipe Trial & Dough 2 (millet, sorghum, tapioca, and potato dough; includes tips on working with GF dumpling dough)Gluten-free Pot Stickers: Recipe Trial 1 (on Asiandumplingtips.com)Guide to Building an Asian Dumpling PantryTolerance Test: Are Gluten-Free Asian Ingredients for You?Posted in Asian Dumplings, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: Chinese, Recipes: Dessert and Sweets, Recipes: Gluten-Free , Recipes: Vegetarian | Permalink | | Comments
You can follow this conversation by subscribing to the comment feed for this post.
This is only a preview. Your comment has not yet been posted.
\ABS\Auto Blog Samurai\data\Best Asian Food Blogs\Viet World Kitchen\spinner.gif)
Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again. As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Your Information
(Name and email address are required. Email address will not be displayed with the comment.)
Name is required to post a comment
Please enter a valid email address
Invalid URL
Be Connected
Get news via RSS or email 
Get updates in Facebook
Follow me on TwitterSearch VWK EventsAsian Tofu Book Talk
Tues, 3/6/2012, 7:30pm
A little tofu tasting too!
Bookshop Santa Cruz, CA
Asian Tofu Workshop
Tues, 3/13/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA
Asian Tofu Workshop
Sun, 4/1/2012, 6pm-10pm
Hands-on class
Inst. of Culinary Ed, NY
(registration yet to open)
Into the Vietnamese Kitchen
Tues, 4/10/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA
More in Viet World Kitchen pool. Add yours! Become a Fan ( function() { var container = document.getElementById( 'facebook-like-container' ); if ( container ) { var e = document.createElement( 'fb:like-box' ); e.setAttribute( 'href', 'http://www.facebook.com/vietworldkitchen' ); // FB.XFBML.Element._getPxAttribute dies with an error in IE // if the value of "width" is set to an integer, not a string. e.setAttribute( 'width', container.offsetWidth + 'px' ); e.setAttribute( 'connections', '0' ); e.setAttribute( 'stream', 'false' ); e.setAttribute( 'header', 'false' ); container.appendChild( e ); } } )(); RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2011/12/gluten-free-steamed-bao-recipe.html", c5: "", c6: "", c15: ""});
No comments:
Post a Comment