Gluten-Free Mushroom Bao Buns
Soft, fluffy gluten-free bao buns filled with a savory umami mushroom filling that’s comforting, satisfying, and completely meat-free.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12–14 buns
- Category: Main Dish / Appetizer
- Method: Steaming
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Ingredients
Dough
2¼ cups gluten-free flour, plus more for dusting
1½ tsp active dry yeast
1½ 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 fresh ginger, minced
2 tbsp gluten-free soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp sesame seeds (optional, for garnish)
Instructions
Activate the yeast
In a large bowl, mix warm water, yeast, and sugar. Let sit for 10–15 minutes until foamy.
Make the dough
Stir in gluten-free flour, baking soda, and salt until a dough forms. Transfer to a lightly floured surface and knead until smooth. Shape into a ball, place back in the bowl, cover, and let rise for 1 hour or until doubled.
Prepare the filling
Heat sesame oil in a skillet over medium heat. Add cabbage, carrot, garlic, and ginger. Cook 3–4 minutes until softened. Add mushrooms and cook 8–10 minutes until moisture evaporates and mushrooms are rich and browned. Stir in soy sauce and rice vinegar. Remove from heat and cool slightly.
Shape the buns
Roll dough into a log and divide into 12–14 pieces. Flatten each into a thin round disc (about ⅛-inch thick).
Fill and seal
Spoon mushroom filling into the center of each disc. Pinch and pleat edges to seal. Place buns into a lined or lightly oiled steamer basket.
Steam
Bring water to a boil. Steam buns for 8 minutes. Turn off heat and leave covered for 1–2 minutes.
Serve
Serve warm and garnish with sesame seeds if desired.
Notes
Gluten-free dough is naturally sticky—use extra flour and lightly damp hands when shaping.
Steaming keeps buns soft; pan-fry after steaming for a crispy bottom if desired.
Filling can be made up to 24 hours ahead.
Find it online: https://elladishes.com/gluten-free-mushroom-bao-buns/
