GF Bao Recipe

[heron61]

A few days ago, I finally managed to create gluten free steamed bao, which is something I’ve been missing since I had to go off wheat. They weren’t quite the same as wheat-based bao, but they steamed well and were delicious. I used this recipe for the dough, except that I used the America’s Test Kitchen GF flour blend rather than the one listed here, since I did a test run of each and the other version was denser and less good. Also, I like large bao, so I made a double recipe (24 oz of flour mixture, then double the xantham gum, baking powder, yeast, salt, oil, sugar, and soy milk).

Ingredients for a large batch of America’s Test Kitchen GF flour blend

• 24 ounces (4-1/2 cups plus 1/3 cup) white rice flour
  
• 7-1/2 ounces (1-2/3 cups) brown rice flour
  
• 7 ounces (1-1/3 cups) potato starch (or cornstarch for people with nightshade issues)
  
• 3 ounces (3/4 cup) tapioca starch
  
• 3/4 ounce (3 tablespoons) nonfat milk powder, or substitute soy milk powder (I use soy milk powder, which can be found on Amazon)

Then, I used this method for making the bao. Many fillings work, but I used this delicious filling (substituting ¼ of the chicken for tempeh, and cooking it separately for a vegetarian).

Note: This recipe (like making wheat-based bao) is quite a bit of work, but is well worth it.

Comments

[panisdead]

That looks great! Saving.

Those look so comforting

[jesse_the_k]

Can you tell me more about bao sizing. The linked method mentions 3" inch dough circles with 4 tsps of filling. How big can you make them and theystill hold together?

The Viet World Kitchen site looks like it's a great resource!