Soft Fluffy Gluten-Free Meat Steamed Buns / Baozi (No Xanthan Gum)

[@natsam1883]

I MADE THESE TODAY!!! Thank you soooooo much!! I was very careful to weigh my ingredients as you advised, but I switched the corn to tapioca starch (allergy). I also used maple syrup in both the dough liquid and for the yeast, but I lowered the millilitres of my nondairy milk(hemp milk was my choice) to match the extra maple syrup addition. It came out EXACTLY like yours. I made my own vegan mincemeat filling and thickened it with millet flour, so delicious. My dumplings looked EXACTLY like yours when I broke it open!! I had to say that again, because I'm still shocked that your recipe worked. The inside was fluffy just like yours and that seems to be impossible with glutenfree+eggless concoctions. You wouldn't believe how many recipes I've followed with high hopes but just ended up wasting my expensive ingredients. I subscribed right away, I don't care if this is your only recipe that I can have. This one recipe alone is worth it!!! I wish you blessed days always💛

[@WhatToCookToday]

I'm so happy to know that it worked out for you! I totally understand how you felt :) I had been trying soooo...many gluten-free steamed buns recipe and almost gave up until this one. I"m sure there are still room for improvements, but as for now, I think we can settle on this :) You have a blessed day! Sorry for the super late reply!

[@natsam1883]

@@WhatToCookToday I am still so thankful for your recipe!! 🤗

[@natsam1883]

@@WhatToCookToday Would you believe I'm still loving your recipe?! I've made this so many times since. Thanks again👍

[@tomhill498]

​@@natsam1883 May I ask does it taste a bit doughy? I'm also allergic to gluten, looking for how to make bun.

[@bel_lin8834]

Thank you so much!! I’ve been craving these they look amazing 🤩

[@craigbryant3191]

Our first attempt at these worked wonderfully! I wasn't able to get potato starch at the time, so I just used more corn starch. Wasn't a problem, though I'll try to have potato starch on hand next time. We need some more practice in shaping them "tall" rather than "wide," but they still came out great. Thank you so much for sharing this recipe.

[@RebeccaEWebber]

Today is the day I make these. I finally have everything I need!

[@raqueleherrera7176]

Thank you so much for including the exact measurements of the ingredients. I’m having problems with my scale 🙏🙏🙏

[@raqueleherrera7176]

Great job - thank you so much for sharing!

[@thisismackie.]

THANK YOU!!! You’re an angel. Keep up the great work!! ❤️❤️❤️

[@Vac700R]

Thank you for testing and sharing this recipe.

[@WhatToCookToday]

Hope you enjoy

[@arepitas5019]

These are amazing!!! I made these today and they turned out perfectly!! Can't thank you enough for this fantastic recipe ✨

[@WhatToCookToday]

So glad they worked out great for you :)

[@magl1003]

Thank you for the recipe. I might try to make these one day when I have time and feel ambitious. Good job on achieving that texture, it looks very soft and fluffy especially for a gluten free dough.

[@WhatToCookToday]

yes, gluten-free dough is a real headache he.he...! but this is as close as it can be for now :)

[@qhudsia]

Amazing, thank you! Are you able to freeze these before final proofing btw?

[@WhatToCookToday]

Sorry for the late reply! I won't recommend freezing before final proofing. You can, however, freeze the cooked buns after they have cooled down completely and reheat whenever you want to eat them.

[@mashaelsaqer1121]

What is the difference between the two rice flours??? Can i use one of them

[@8MollyGlen6]

Hi What To Cook Today!! Thank you so much!!!! I love baozi, my parents taught how to make them, but unfortunately I became gluten intolerant T_T your recipe is great! I will try it right away!

[@WhatToCookToday]

Hope you enjoy

[@edithcandelario5546]

OMG... I do really appreciate your dedication and effort to put this recipe together and sharing with us .... thank YOU!! :-)

[@WhatToCookToday]

My pleasure 😊

[@juliajenkins3818]

Is it possible to substitute the corn starch for tapioca starch? I have a corn allergy but I am dying to try these steamed buns!

[@natsam1883]

I made these today and I too am allergic to corn products so I subbed it out for the same amount of tapioca starch. It came out exactly like hers. I had to share with you and another commenter because for once I didn't end up disappointed and wasting my ingredients. Her recipe was cleverly designed, very effective.

[@jzv4333]

Thanks so very much for sharing! Going to try this recipe.

[@erinasunn]

thank you so much for the video!!!

[@robinbarauskas7963]

I bought some from my Asian market but will make this recipe

[@WhatToCookToday]

Hope you enjoy

[@annhans3535]

wow. I never knew the glutenous rice flour would rise with yeast. Looks good.

[@WhatToCookToday]

yes, you will be surprised :)

[@jilmasaucedo9899]

Very nice, but the quantity?

[@sweetnsavoryglutenfree3809]

美味。非常感谢。This is a great recipe! Thank you for sharing. My family is gluten free and I'm always looking for more inspirations! Love your blog too. Just subscribed. Hello, friend!

[@niyay2224]

Looks nice! How many cups of GF flour would this be, btw?

[@WhatToCookToday]

unfortunately, this will not work with premix GF flour. I've tried different brands and they didn't work for me

[@lmdeguzman13]

About to go to store and do this today. I've done so many regular siopaos before but my girlfriend is allergic to gluten. Let's see how it turns out.

[@marymat5058]

If you made them How did they turn out?

[@MtDuckford]

Are these buns supposed to be sweet? I understand that yeast uses sugar as a food source, but what was the purpose of adding sugar to the flour? Is bread meant to be a sweet bun?

[@es4666]

Glutinous rice flour is gluten free?

[@sergeisolanov8900]

Thank you!!!!

[@raqueleherrera7176]

Hello - my bao came out good but the dough is not soft and fluffy. I wonder why, can you figure out the problem? Please advise thank you!

[@WhatToCookToday]

Is there any chance that the dough may not be proofed enough ? gluten-free dough takes a bit longer to puff up usually. Also, were you measuring with a scale ?

[@raqueleherrera7176]

@@WhatToCookToday I carefully followed your measurements by cups, tbsp. And tsp. And double checked them and then I gave one hour and a half to proof the dough in the warmed oven and after it's been filled I proofed it again for 30 minutes. I can't think of anything else that might have been too much of flour. My family and I think it taste good the only thing is it's not soft and fluffy or maybe it's a little bit fluffy but not enough to say it's soft.

[@pingchianleong2508]

Hi, i tried to make these today. But my dough appeared to be stiff and dry, i have already adding more milk and oil as I could, but not able to save it. Any advice?

[@natsam1883]

Did you use a scale to measure the ingredients? I've been successfully doing this same recipe for about 9 months now and it's exactly like hers. Tell me what brand of rice flours etc you used, maybe it could be too coarsely ground if you weighed everything...

[@LANI-kn9be]

I'm trying to figure out a way to make a better keto version of bao/siopao so that I can enjoy it to the fullest. Is there any way possible I can make one without yeast, cornstarch, or potato starch? I do have special bao flour, as well as yeast and potato starch. But I want to make my special bao flour rise and still be the same fluffy texture as yours, but without yeast or starch.

[@natsam1883]

Have you tried growing your own yeast, as in a sourdough starter? For about a year my stomach couldn't handle store bought yeast, then I cultivated my own yeast and made my glutenfree vegan sourdough breads-my stomach reacted just fine. My digestion got better, thank my sweet Savior, and eventually I was able to enjoy store bought yeast every now and then.

[@hakunamatata1352]

I have to try these! I just need to find a vegetarian filling and I'm set. Thank you 🥰

[@WhatToCookToday]

You can replace the meat with mushroom and/or tofu too :) I hope you like if you try out the dough :)

[@hakunamatata1352]

@@WhatToCookToday Good idea, thank you 🥰

[@natsam1883]

I made these today and I used the vegan beyond burger meat with my minced up carrots, onions, celery and spinach. I added a touch of balsamic vinegar, oregano, maple syrup and millet flour to thicken it. This truly is a good recipe. She formulated her dough ingredients beautifully. It came out exactly like hers, soft and fluffy.

[@danielpatterson4335]

Can this dough be made into Bay Buns?? Subscribed

[@natsam1883]

I think you mean bao buns?? I haven't tried it in that particular flat shape but it should work as well. Just try to lessen the steam time so it doesn't overcook. I over "steamed" mine one time and they came out more like bread rather than light buns texture

[@lisamilner9309]

Can you store or freeze them and for how long, please do you know?

[@WhatToCookToday]

You can freeze them once they have cooled down completely. They can stay frozen for 1-2 months. Simply reheat in the steamer after that.

[@lisamilner9309]

@@WhatToCookToday thank you Luv

[@Amy-nn6qe]

Where can i find the portion for each ingredient? Thanks

[@NormanTiner]

What if dough does stick to hands?

[@YanickGirouard]

Why not use xanthan gum to help with elasticity?

[@onemisery6307]

can i use only glutinous rice flour? i dont have normal rice flour

[@WhatToCookToday]

Unfortunately, no. You need the combination of flour/starch in the recipe for it to work

[@tinaboyles3752]

I may be missing it, but is there a recipe for this post?

[@babyaw5215]

I copied exactly the same amount with ingredients but why my dough came out very watery?

[@WhatToCookToday]

You may want to hold back on some liquid. Different brands of flour may have different water absorption capacity. Try not to add all the liquid at once.

[@shirleythong4038]

老师，请问为什么用米粉做出来的食物有很重的米粉臭味呢？

[@WhatToCookToday]

显然，这是无麸质面粉的常见问题。我读过米粉就是其中之一

[@shirleythong4038]

Thank you for your reply.

[@andrewr681]

Baking power - 1:00 The writing and the colour of the flour makes is almost impossible to see the ingredient. Tamari: Little to no wheat (always double-check if avoiding gluten) Soy Sauce: Includes wheat (not gluten-free) (Both of these can be brought gluten free- but check before using. Great video :)

[@spaaggetii]

Wait Glutious Rice flour ? 0:43 Does this contain gluten??

[@JadeDick-fk9vy]

Nope it's gluten free (:

[@anntiet9551]

Hi , could you please send me gluten free recipes bun dough thank you very much appreciate

[@ngongoc98989]

How can I substitute the yeast? Cannot take yeast....

[@onemisery6307]

i think baking powder could work, not sure though

[@natsam1883]

This recipe really needs the lifting power of yeast. I haven't tried a sourdough yeast starter with this recipe but in the past when my stomach couldn't handle store bought yeast that worked well with my digestion instead

[@flop3923]

hello my gluten free humans

[@jnt6215]

Why cant show recipe on description, its like want to show but dont want to teach?

[@natsam1883]

Don't you see it's offered in the description section as a link??

[@wannabe1me927]

I using almond flour hopefully it works lmao

[@WhatToCookToday]

Just almond flour ? It may not work out though, but I could be wrong