I am going to be starting the new year, as so many do, with good intentions! I have been planning this for a while now but this year I intend to phase out gluten from my diet. I know it’s not going to be easy but I believe the benefits will be worth it! As such I’ve started to experiment more and more with gluten free recipes in preparation for this transition. Some things work well, others not so much but it’s always fun trying new things!
These steamed buns make me very happy! Filled with pulled pork they are sublime! I have always loved the soft chewiness of steamed buns and it seemed like a logical substitution to use a rice flour based gluten free flour mix to create these Asian inspired buns.
They are very much best enjoyed fresh though so this recipe makes 8 rounds, enough to serve 4 buns. If you are only cooking for one then they can be wrapped and frozen before steaming them and you can have more buns for later! I use pre-cut steamed bun papers from the Chinese supermarket but if you want to cut your own from baking paper then go ahead!
Makes 8 rounds for 4 buns
300g gluten free plain flour mix (rice based ones work well!)
40g sugar
10g baking powder
4g fast action yeast (1/2 a sachet)
pinch of salt
50ml milk
100ml water
30g vegetable shortening (Trex) (Could also use coconut oil here)
oil for brushing
– Mix the flour, sugar, baking powder, yeast and salt in a large mixing bowl.
– Gently warm the milk and water in a jug or pan.
– Add the milk and water to the dry ingredients and mix until it comes together into a dough. (Add most but not all of the liquid at first and see whether you need it all to bring the dough together.)
– Add the vegetable fat and knead through.
– Turn out onto a lightly floured* worksurface and knead until soft and elastic. (*Gluten free flour!)
– Divide the mixture into 8.
– Form into round balls, then gently flatten into discs.
– Lightly brush with oil.
– Place on your paper circles.
– Steam for 15 minutes until soft and springy. (You may not be able to fit all of the buns in at once. You can do them in batches or layer them up and steam them for longer.)
– Fill with pulled pork or whatever strikes your fancy!
Anna in the kitchen 