Gluten-free steamed buns

1 hour 25 minutes


  • 7g of fast-action dried yeast
  • 1 tbsp of water, tepid
  • 1 tsp caster sugar
  • 250ml of skimmed milk, or half water, half semi-skimmed
  • 30g of unsalted butter
  • 1/2 tsp salt
  • 65g of caster sugar
  • 175g of cornflour
  • 85g of potato flour
  • 90g of glutinous rice flour
  • 100g of rice flour
  • 1 tsp baking powder


Mix together the yeast, 1 tsp. of sugar and 2 tbsp. tepid water in a mug or small bowl and leave to froth up. In the meantime, place the milk and butter in a saucepan set over a gentle heat, until the butter has melted. Take the saucepan off the heat and leave to cool until warm, but not hot.
Weigh the dry ingredients into a large bowl (there’s no need to sift them) and mix them together. Add the foaming yeast and the warm milk and use a pair of chopsticks to mix everything together until fully combined.
Ditch the sticks and get your hands into the bowl and knead until the mixture forms a soft, but not sticky dough. Place the dough in a lightly oiled bowl and cover with cling film. Leave the dough to prove somewhere warm (an airing cupboard is good) for an hour or until the dough has doubled in size.
Divide the dough into equal sized pieces (about the size of a golf ball) and roll each ball between your hands before flattening it and pressing it into an oval shape and folding it over. Repeat with the remaining dough balls
Place each bun on a piece of baking parchment/wax paper and place in a bamboo steamer. You might not be able to fit them all in at once, but cook them all and then reheat as necessary. These buns also freeze very well. Steam for about 12 minutes, or until the buns have puffed up and are firm and cooked through
Take them off the baking parchment and slice them with the fold and fill with slow roasted pork belly, (I cooked mine basted in a sauce made of tamari, fresh ginger, garlic, sesame and chilli) pickled cucumbers and a splash of hoisin or plum sauce, plus a squeeze of sriracha if you’re hankering for some extra heat
You can use the same dough recipe to make char sui bao (when the pork is cooked inside the dough) or Chinese custard buns. They are best eaten warm (the dough tends to go a little too firm on cooling) but can be zapped in the microwave or steamer the next day to refresh them