Name: Traditional Bao with Mushroom Filling
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 bag cup4cup gluten free pizza dough flour (it comes with yeast); 1 cup water (warmed for about 30 seconds in the microwave); 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water (this is the egg replacer); 2 tablespoons vegetable oil; 1/2 onion diced; 2 scallions diced; 1 package of baby mushrooms (8 oz diced); 1 teaspoon cornstarch; 1/4 teaspoon ground ginger; 2 tablespoons gluten free soy sauce; 1 teaspoon sugar

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Gluten Free Bao Buns that are also egg free, nut free and vegetarian? I had never heard of such a thing...until now. These Baos are exactly like you remember with a delicious savory mushroom filling.

A hand holds a half bitten Bao Bun above a plate.

For more savory recipes, try Ramen with Roasted Tomatoes, Purple Sweet Potato Soup, and Rustic Tomato Pasta.

Gluten Free and Yeast Issues

I have to be completely honest. These bao buns were a total nightmare to make.

Before having success, I seriously tried every single day for a week. Gluten free flour and yeast don’t work well together. Gluten is what helps yeast rise. It actually captures the carbon dioxide that is released by the yeast and that is what makes the dough rise.

When you’re using gluten free flour, you need something else in that flour to help it rise.

I tried using the only flour that we use in my house, Cup4Cup. This isn’t sponsored but it’s made in a peanut and tree nut free facility which is important for my son.

After trying a million times, I went to their website and realized they don’t recommend using their multipurpose gluten free flour in recipes with yeast.

Realization

The issue kept being the dough just would not rise no matter what I did. So what could I do? In the recipes I had seen for Bao Buns, there had always been flour, sugar, baking soda and yeast.

I realized Cup4Cup’s Pizza Mix contains all these things!

I know what you’re thinking. I don’t want my Bao Buns tasting like pizza! Don't worry. They don’t!

The pizza mix is really just a regular dough mix and the bao tasted just as they should, NOT like pizza...however, you must follow the instructions on the bag in order for the dough to rise.

Follow the Instructions

Gluten free dough is not like regular dough. This needs to rise in the fridge whereas dough with gluten rises in a warm environment.

The recipe that I am sharing with you is strictly for Cup4cup’s Pizza Mix. I cannot experiment with other gluten free flours because they’re not safe for my son...however, other gluten free companies do give tips for working with yeast on their websites.

Although they are not vegan because the flour does contain dairy...they are gluten free, egg free, nut free and vegetarian.

Step By Step Instructions

Step 1: Make the Egg Replacer

Mix the cornstarch and 3 tablespoons of water in a small bowl until thin and watery, it will be thick and tacky at first.

Step 2: Heat the Water

Once the 1 cup of water is warm and the right temperature (heat for about 30 seconds in the microwave), pour the cornstarch water mixture into the warm cup of water and whisk to combine.

Step 3: Make the Dough

Make the dough according to the instructions on the bag. Use the cornstarch water mixture instead of an egg for egg free. The dough will still rise with this mixture...I promise.

Step 4: Refrigerate

The dough will need to be refrigerated for one hour before using.

Make the Vegetarian Filling

Step 5: Cook the Onions

In a small sauté pan or frying pan over medium high heat, cook your onions in the oil until caramelized. Add in the scallions and continue to cook.

Step 6: Add Mushrooms and Ginger

Now add in the mushrooms and start to reduce them. Once they’re soft, add in the ginger and cornstarch and mix until combined.

Step 7: Add Soy Sauce and Sugar

Then add in the soy sauce, mix to coat and add in the sugar. Sauté everything until soft and it smells amazing. About 10 min or so. Set aside.

Make the Buns

Step 8: Take the Dough Out

After the hour is up, take your dough out of the fridge and break apart into 10-11 balls of dough.

Step 9: Cut Parchment Paper

Cut 10-11 small squares of parchment paper about 3 inches by 3 inches. Set aside.

Step 10: Knead the Balls

On a clean work surface, lightly dust some of the retained gluten free flour (it tells you to do this on the flour bag) and take one of the balls and knead it a few times.

Step 11: Roll it into a Circle

Once smooth, roll the dough ball with a rolling pin into a circle. You want the middle of the circle to be a little thicker than the edges because the filling is going into the center.

Step 12: Add the Filling

Using a tablespoon, fill the center of the circle with some of the mushroom filling. About 1 heaping tablespoon of filling.

Step 13: Wrap it up

Now we are going to wrap the bun. Take two opposite sides of the dough circle and pinch them together. It will kind of resemble a cannoli at this point.

Now we want to do the same thing with the other two sides. Press the dough edges together so that it forms a square bun with a cross on the top.

Pinch the two opposite sides together and then repeat with the remaining two sides. The bun should now be round and sealed. If you don’t pinch it will break open when steaming.

Place the bun onto one of the parchment squares and then repeat with the rest of the dough balls.

Step 14: Rest

Let the buns rest about 20 minutes under plastic wrap before steaming them. (I have to steam my buns in batches because I can’t fit them all in the pot).

Steam Time

Step 15: Get the Steamer Ready

To prepare the steamer, heat about 3 inches of water in the pot over medium high heat until it boils. Once it’s boiling I lower the heat to medium low and place the first batch of buns onto the steaming rack.

Step 16: Steam

Cover and steam them for 15 minutes. Once they’re done, carefully uncover the steamer, (watch your face for hot steam), using potholders or a dish towel...remove the hot steamer and place on a trivet. Remove the buns carefully and let them cool on a plate for 5 minutes before eating.

Cook the rest of the buns using the same method.

You did it!!!! Ok guys. The recipe is really not that complicated now that I figured it out; I know you can do it!!

Having celiac disease does not have to mean missing out on things you once loved, like Dim Sum and Baos. You can make these right in your own home for yourself and loved ones. They’re gluten free, nut free, egg free and vegetarian. I hope you love them as much as I do! Enjoy!