The Perfect Gluten-Free Chinese Steamed Buns (Baozi) Recipe

The Perfect Gluten-Free Chinese Steamed Buns (Baozi) Recipe

Gluten Free Baozi

Soft, pillowy, and filled with savory or sweet goodness, Chinese steamed buns — or Baozi — are a classic comfort food across Asia. Traditionally made with wheat flour, these buns are famous for their fluffy texture and delicate chew. Recreating that same light, airy quality in a gluten-free version might sound impossible, but with the right ingredients and techniques, it’s absolutely achievable.

In this recipe, we’ll guide you through each step to make perfect gluten-free Baozi that are just as soft and satisfying as the original.

What Is Baozi?

Baozi (包子) are steamed buns that can be filled with a variety of ingredients — from savory vegetables to sweet red bean paste. They’re a staple in Chinese cuisine, often served as breakfast, street food, or a dim sum favorite. The secret to great Baozi lies in the dough: soft enough to expand in steam yet structured enough to hold its filling.

In gluten-free baking, replicating that elasticity requires a careful balance of flours, starches, and binders. This version uses simple, accessible ingredients to deliver the same tender and chewy texture, without any gluten.

Ingredients

For the Dough

• 2 cups of gluten-free all-purpose flour (xanthan gum included!)—this helps your baked goodies hold together beautifully.
• ½ cup tapioca starch
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup warm milk or plant-based milk (about 100°F / 38°C)
• 2 tablespoons neutral oil (such as sunflower or canola)

For the Filling (Savory Option)

• 1 tablespoon oil
• 1 clove garlic, minced
• 1 small onion, finely chopped
• 1 cup shredded cabbage
• ½ cup grated carrot
• ½ cup diced firm tofu or cooked mushrooms
• 2 tablespoons gluten-free soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

(You can also fill them with sweet red bean paste, lotus seed paste, or custard for a dessert version.)

Step 1: Prepare the Filling

Begin by warming some oil in a skillet over medium heat. Add the minced garlic and onion, and sauté until fragrant. Stir in the cabbage, carrot, and tofu or mushrooms. Cook for about 5 minutes until vegetables are tender and moisture has evaporated.

Season with soy sauce, sesame oil, salt, and pepper. Let the mixture cool completely before using — warm filling can interfere with the dough’s rise.

Step 2: Activate the Yeast

In a small bowl, mix warm milk with sugar and sprinkle the yeast on top. Let it sit for 10 minutes until foamy. If your yeast doesn’t bubble, it may be expired, and you’ll need a new batch.

Step 3: Make the Dough

In a large mixing bowl, combine the gluten-free flour blend, tapioca starch, baking powder, and salt. Pour in the yeast mixture and oil, then mix with a wooden spoon until a sticky dough forms.

Knead the dough gently for about 2 to 3 minutes — gluten-free dough won’t be elastic, but it should hold together smoothly. Add a tablespoon of extra flour if it feels too wet.

Cover the bowl with a damp cloth and let it rest for about 45 minutes in a warm place. The dough won’t double in size, but it should become slightly puffy and airy.

Step 4: Shape the Buns

Once the dough has rested, lightly dust your hands and work surface with tapioca starch. Divide the dough into 10 to 12 equal pieces and roll each one into a ball. Flatten each ball into a disc about 3–4 inches wide.

Spoon a tablespoon of filling into the center. Gather the edges and pinch them together at the top to seal. Twist slightly to close and form the classic Baozi shape. Place each bun seam-side down on a small square of parchment paper to prevent sticking during steaming.

Step 5: Let the Buns Rise

Cover the shaped buns with a damp towel and let them rise for another 30 minutes. This resting step helps the dough relax and gives the buns a lighter texture once steamed.

Step 6: Steam the Baozi

Prepare your steamer by bringing water to a gentle boil. Arrange the buns inside the steamer, leaving space between each one for expansion.

Steam over medium-high heat for about 15 minutes. Avoid lifting the lid during steaming, as sudden drops in temperature can cause the buns to collapse. Once done, turn off the heat and let the buns rest for 5 minutes before opening the lid. This prevents them from shrinking.

Step 7: Serve and Enjoy

Transfer the steamed buns to a plate and serve warm. The texture should be soft, slightly chewy, and fluffy inside.

These buns taste delicious on their own or paired with a dipping sauce made from gluten-free soy sauce, a touch of sesame oil, and rice vinegar. For the sweet version, drizzle with honey or dust with powdered sugar for a light dessert treat.

Tips for Perfect Gluten-Free Baozi

1. Use warm, not hot milk: Too much heat can kill yeast and prevent the dough from rising properly.
2. Don’t overfill: Overstuffing makes it difficult to seal the buns and can lead to bursting during steaming.
3. Keep dough covered: Gluten-free dough dries quickly, so cover unused portions with a damp towel while shaping.
4. Steam on medium heat: Too high a temperature may cause the buns to expand too fast and crack.
5. Experiment with fillings: Try vegetables, spiced tofu, or sweet bean paste — all work beautifully in this dough.

Storage and Reheating

Gluten-free Baozi are best enjoyed fresh, but they can be stored for later. Keep cooled buns in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

To reheat, steam for 5–7 minutes until warm and soft again. Avoid microwaving, as it can make the texture tough or dry.

Why This Recipe Works

The combination of gluten-free flour and tapioca starch mimics the elasticity of wheat-based doughs, while yeast and baking powder provide lift and softness. The mild sweetness in the dough balances both savory and sweet fillings.

Unlike many gluten-free breads that turn dense or dry, this recipe stays moist and airy thanks to the moisture-trapping qualities of tapioca and the gentle steaming process.

Common Mistakes to Avoid

• Skipping the second rise: Resting shaped buns ensures a soft, bouncy texture.
• Using too little moisture: Gluten-free doughs need extra hydration to stay tender.
• Oversteaming: Too much time can make the buns gummy — 15 minutes is usually perfect.

Final Thoughts

Making gluten-free Baozi at home is easier than it seems — and the results are incredibly rewarding. The buns come out light, springy, and flavorful, with fillings that can range from savory vegetable blends to sweet bean pastes.

Whether you’re new to gluten-free baking or simply craving the comforting texture of steamed buns, this recipe captures the authentic taste and feel of traditional Chinese Baozi — soft on the outside, tender inside, and completely gluten-free.

Once you’ve mastered the technique, you’ll find endless variations to explore and enjoy, bringing the essence of Asian comfort food right into your kitchen.