I have poked and held enough loaves of gluten-free breads to know that it would be a challenge to create fluffy, chewy dough that could be baked and steamed. But knowing that Filipino cooks prepare a rice flour based dough for siopao (stuffed bao) gave me hope for creating gluten-free bao dough.
Gluten-free bao is not like what you get at dim sum but they do have a rustic appeal of their own. If you follow a gluten-free diet, I hope this satisfies your Chinese bao cravings. If you do not, this is a recipe that helps you better understand flours, starches, and dough. It was a cool experiment.
I’m structuring this trilogy of posts like the recipes in Asian Dumplings. There are three posts related to this subject on Viet World Kitchen:
- Gluten-Free Bun (Bao) Dough (in the lead post called "Gluten-Free Bun Trilogy")
- Baked Gluten-Free Bun (Bao) Recipe
- Steamed Gluten-Free Bun (Bao) Recipe
- Gluten-Free Pot Stickers: Recipe Trial & Dough 3 (sorghum, sweet rice, and tapioca starch dough)
- Gluten-Free Pot Stickers: Recipe Trial & Dough 2 (millet, sorghum, tapioca, and potato dough; includes tips on working with GF dumpling dough)
- Gluten-free Pot Stickers: Recipe Trial 1 (on Asiandumplingtips.com)