Fluffy Gluten-Free Chinese Pumpkin Buns
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| Gluten-free Chinese Pumpkin Buns |
Soft, light, and naturally sweet, these gluten-free Chinese pumpkin buns are a beautiful twist on a beloved Asian classic. Traditionally made with wheat flour and steamed until pillowy, pumpkin buns are known for their bright color, subtle sweetness, and tender texture. This gluten-free version captures all of that softness while using ingredients that work perfectly with Asian-style steaming.
These buns are ideal for breakfast, snacks, and afternoon tea, and they pair wonderfully with sweet spreads, nut butters, or simple dips. With the right flour blend, moisture balance, and steaming technique, you can achieve fluffy buns that stay soft even after cooling.
Below, you’ll find a detailed step-by-step recipe, shaping instructions, steaming tips, and storage guidance to help you perfect these beautiful buns at home.
What Makes These Gluten-Free Pumpkin Buns Special
Gluten-free steamed buns can be tricky because they lack the natural stretch that gluten provides. This recipe solves that challenge with ingredients that improve elasticity, hold moisture, and give the dough structure. Pumpkin puree adds natural tenderness, color, and gentle sweetness, while sweet rice flour and tapioca starch replicate the soft chew of traditional mantou.The dough remains easy to handle, and the pumpkin ensures your buns turn out light, vibrant, and fragrant.
Ingredients You Need
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (with binder included)
- ½ cup sweet rice flour (for tenderness and elasticity)
- ¼ cup tapioca starch
- ¼ cup fine cane sugar
- 1 teaspoon instant yeast
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup pumpkin puree, smooth and unsweetened
- 2 tablespoons neutral oil
- 3–5 tablespoons warm water, as needed to adjust dough consistency
Optional for Shape
- A little extra tapioca flour for dusting
- Parchment squares to prevent sticking in the steamer
How to Make Fluffy Gluten-Free Chinese Pumpkin Buns
Prepare the Pumpkin Puree
If using canned puree, make sure it’s smooth and not watery. If using fresh pumpkin, steam until soft and blend into a thick puree. Excess moisture can make the dough sticky, so thicker puree works best.Mix the Dry Ingredients
In a medium bowl, combine the gluten-free flour blend, sweet rice flour, tapioca starch, sugar, yeast, baking powder, and salt. Whisk them thoroughly to distribute the yeast evenly and avoid clumps of starch.Combine the Wet Ingredients
In another bowl, stir together the pumpkin puree and oil until smooth. Add 3 tablespoons of warm water to loosen the mixture. Depending on the moisture level of your pumpkin, you may need a bit more water later when forming the dough.Form the Dough
Pour the wet ingredients into the flour mixture and stir with a spatula until a dough begins to form. Add water one tablespoon at a time if the dough feels too dry. It should be soft, pliable, and slightly tacky but not sticky.Let the dough rest for 10 minutes. This allows the flours to hydrate fully and improves the final texture.
Knead Gently
Turn the dough onto a lightly dusted surface using tapioca flour. Knead it gently for 2–3 minutes to smooth the surface. Gluten-free dough doesn’t need vigorous kneading—instead, you’re shaping it into a cohesive ball.Shape the Buns
Portion the dough into 8–10 evenly sized pieces. Roll each piece into a smooth ball, tucking the edges toward the bottom to create tension on the surface.For a traditional look, flatten each ball gently using your palm to create a round bun with a soft dome.
Arrange the buns on individual pieces of parchment paper so they don’t stick in the steamer.
First Rise
Transfer the buns to your steamer basket (without turning on the heat yet). Cover the basket and let the buns rise for about 30–40 minutes or until slightly puffy. They will not double in size, but they should become noticeably lighter.Steam the Buns
Fill your steamer pot with water and bring it to a gentle simmer before placing the basket on top. The water should not boil aggressively, as strong heat can cause buns to collapse.Steam the buns over medium-low heat for 12 to 15 minutes. Avoid opening the lid during steaming, as the sudden temperature change can affect their rise.
After steaming, turn off the heat and let the buns sit in the covered steamer for another 3 minutes. This prevents wrinkling and helps them set.