Gluten-Free Mushroom Bao Buns

Why You’ll Love This Recipe

I love this recipe because the mushrooms bring deep flavor and a juicy texture that works beautifully inside the steamed buns. The filling is rich, slightly sweet, and perfectly seasoned, and the dough stays soft and pillowy even without gluten. These buns feel special but are still easy enough for me to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough

• 2 ¼ cups gluten-free flour, plus more for dusting

• 1 ½ tsp active dry yeast

• 1 ½ tsp granulated sugar

• 1 cup warm water

• ¼ tsp baking soda

• 1 tsp salt

Mushroom Filling

• 1 cup finely chopped shiitake or oyster mushrooms

• ¼ cup diced napa cabbage

• ¼ cup thinly sliced carrot

• 2 cloves garlic, minced

• 1 tbsp ginger, minced

• 2 tbsp gluten-free soy sauce

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp sesame seeds (optional, for garnish)

Directions

I start by mixing the warm water, yeast, and sugar in a large bowl and letting it sit for about 10–15 minutes until it becomes foamy. Once the yeast is activated, I slowly mix in the gluten-free flour, baking soda, and salt until a dough forms. I transfer the dough to a lightly floured surface and knead it until it feels smooth and elastic. I shape it into a ball, place it back in the bowl, cover it, and let it rise for at least 1 hour or until doubled in size.

While the dough is resting, I prepare the mushroom filling. I heat the sesame oil in a skillet over medium heat and add the cabbage, carrot, garlic, and ginger. I cook everything for about 3–4 minutes until softened. Then I add the chopped mushrooms and cook for another 8–10 minutes until they release their moisture and become rich and slightly browned. I stir in the gluten-free soy sauce and rice vinegar, taste, and adjust seasoning if needed. I let the filling cool slightly before using it.

Once the dough has risen, I roll it into a log and divide it into 12–14 equal pieces. I flatten each piece into a thin round disc about ⅛ inch thick. If the dough feels dry, I lightly dampen my fingers with water to make it easier to work with.

I place a spoonful of the mushroom filling in the center of each disc, then gently pinch and pleat the edges to seal the buns closed. I arrange the filled buns in a lined or lightly oiled steamer basket.

I bring a pot of water to a boil, place the steamer on top, and steam the buns for about 8 minutes. After turning off the heat, I leave the lid on for another 1–2 minutes so the buns stay soft and fluffy. I serve them warm and sprinkle sesame seeds on top if I want extra flavor.

Servings and timing

This recipe makes about 14 buns. I spend around 1 hour and 45 minutes on prep and 10 minutes on cooking, for a total time of about 1 hour and 55 minutes.

Variations

Sometimes I mix in chopped green onions or add a little chili paste to the mushroom filling for heat. I also like blending different mushrooms together, like shiitake and oyster, to create even more depth of flavor.

Storage/Reheating

I store leftover buns in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them and reheat by steaming until warm and soft again. If they’re refrigerated, a quick 3–4 minute steam brings them back to life.

FAQs

Can I use any type of mushroom?

I usually use shiitake or oyster mushrooms because they have the best texture and flavor, but cremini or button mushrooms also work well.

Can I prepare the filling ahead of time?

Yes, I often make the filling a day in advance and store it in the fridge until I’m ready to assemble the buns.

Why is my dough sticky?

Gluten-free dough is naturally a bit stickier than regular dough. I use extra flour for dusting and a little water on my hands to make it easier to work with.

Can I pan‑fry these instead of steaming?

I can lightly pan‑fry them after steaming if I want a crispy bottom, but steaming is what keeps them soft and fluffy.

Are these good for meal prep?

Yes, these buns are great for meal prep because they freeze well and reheat beautifully when steamed.

Conclusion

These Gluten‑Free Mushroom Bao Buns are one of my favorite meat‑free comfort foods. The savory mushroom filling paired with soft, fluffy dough makes them incredibly satisfying and perfect for sharing. Every time I make them, they disappear fast, which tells me just how good they really are.