Can't wait to try these, I've looked at a few gluten free steamed bun recipes and a lot either didn't look quite the right texture from the pictures, or contained ingredients like xanthan gum which I'd rather avoid, or multiple different flours, but these look a lot like the real thing and don't have any weird ingredients! I have some red bean paste left over from making tang yuan that I really need to use up so these will be perfect.
😊boa tarde linda 'gostaria que pudesse me passar essa receita pode? Eu prefiro em português pois não entendo nada. Obrigada amei a receita e vi a diferença. Gostaria de fazer.
So, I tried few times Bao recipes with wheat flour and they all came yellowished, hard and tasteless. It was so different from what I always eat, so I thought there must be something different, like the flour or something else not the same and then taped "Bao with rice", and bingo! And because I couldn't afford to waste any more wheat flour along with the meat filling 😅 Thank you for that easy and successful Bao recipes with rice, I'm gonna try it! This looks delicious, so fluffy 😌🤤 Thank you so much
Thankyou for this recepie:D easy to follow, well explained I have been wanting to make some gf steamed buns for a while so im glad i found this video. I made my own beanpaste which isnt as sweet as store brought paste which is good
This looks amazing, and of course I am trying to attempt this on Christmas eve for Christmas dinner 🤣 do you think a kitchen aid mixer can be used, or is it better to knead the dough by hand??
Can you use sweet rice flour in place of the white rice flour? Sorry if this has already been asked and answered - I tried scanning thru all the comments before asking! :-)
Sweet rice flour will have a very different texture. I believe you will get more of a steamed “mochi” effect… but let me know if you try it and discover otherwise!
I need the follow-up instructions for when things go wrong. I am waiting for my dough to rise, but I had things go wrong at every stage. My tangzhong started to turn translucent after I pulled it from the heat before I managed to get the bowl to transfer it into. Should I have discontinued and started over? Then I put my water in too early and my white rice flour soaked it up formed hard clumps before I added my oil (which apparently should have gone in first before my flour) and yeast. I decided to try to work out the clumps in mixing, but the whole thing stayed so gummy and sticky it was almost impossible to work with. I ended up adding more flour because it is a super humid day, and if I was making gluten-full dough, I would have added less water. However, even after adding probably too much flour, my dough stayed very sticky. I am doubtfull I will be able to get much of smooth little pancake shapes with this dough, but fingers crossed. Anyway, I would love some follow-up instructions for when things don't go as planned, when to call it quits and start over because I am pretty sure I have tried to salvage my dough way past the point of salvageable 😂😢.
Once it’s translucent I find that it’s hard to work into a smooth consistency. You might also want to check that your white rice flour is finely milled. I’ve seen some brands that are courser and those will not result in as smooth a dough. The dough is pretty sticky but if it doesn’t improve as you work it, it sounds like you did the right thing by adding some more flour. I would try to add a dusting in small amounts, because if the dough is too dry it will be too dense to rise. Hope this helps!
Yes add sugar to taste! Anytime works, maybe easiest with the bulk of the dry ingredients if using granulated sugar. I would just make sure it’s not at such a high ratio that it would kill the yeast, and balance it with a sweeter filling.
It’s possible that you could be using a coarsely ground flour. Try to source a finely ground flour if you can. Remove any clumps with a sieve to prevent clumping. Finally you might have to work the dough for a while to smooth out all the lumps.
I've followed the steps and everything to a t (using Google to convert measurements) and they always turn out sticky and gooey and gross 😭😭😭 i know it's me somehow but idk how
I follow the measurements and steps in the video, and its gluey and sticky. Anyway, i steamed them (following the resting time), end result its not fluffy. Anyway, I will try again. Thanks for the wonderful video. Bao lover.@HappyHealthyHomemade
![No Binder Gluten Free Red Bean Buns [Dairy Free/Vegan]](http://i.ytimg.com/vi/MRthId0dPy4/mqdefault.jpg)
The best recipe, it comes out perfectly like wheat flour. But I add 1 teaspoon of sugar and 1/2 teaspoon baking soda to be more fluffy
I have celiac and can’t eat gluten, ur like the best help to tasty recipeessss
That is the fluffiest gluten free bun I have ever seen!
As soon as I figure out the conversion of the measurements, I'm going to try this recipe.
Can't wait to try these, I've looked at a few gluten free steamed bun recipes and a lot either didn't look quite the right texture from the pictures, or contained ingredients like xanthan gum which I'd rather avoid, or multiple different flours, but these look a lot like the real thing and don't have any weird ingredients! I have some red bean paste left over from making tang yuan that I really need to use up so these will be perfect.
Wow! Now, that's a fluffy bun
THIS IS THE BEST GLUTEN FREE CHANNEL BAR NONE!!!! Thank you soooooooooo much for developing these beautiful recipes, I can’t wait to buy your book!
Thanks so much for watching and for your kind words!
😊boa tarde linda 'gostaria que pudesse me passar essa receita pode? Eu prefiro em português pois não entendo nada. Obrigada amei a receita e vi a diferença. Gostaria de fazer.
This is very exciting, I think I'm going to figure out a bbq pork filling and try it with this!
Thanks for the recipe! May I ask, what oil is the neutral oil?
So, I tried few times Bao recipes with wheat flour and they all came yellowished, hard and tasteless. It was so different from what I always eat, so I thought there must be something different, like the flour or something else not the same and then taped "Bao with rice", and bingo! And because I couldn't afford to waste any more wheat flour along with the meat filling 😅
Thank you for that easy and successful Bao recipes with rice, I'm gonna try it!
This looks delicious, so fluffy 😌🤤 Thank you so much
They look great! Thanks for the recipe. I made my own batch of red beans and all they need are these buns!
😂
Thankyou for this recepie:D
easy to follow, well explained
I have been wanting to make some gf steamed buns for a while so im glad i found this video. I made my own beanpaste which isnt as sweet as store brought paste which is good
I'm excited to give this recipe a shot. Ive been looking a long time for a gluten free bao bun recipe.
Awesome! Hope it went well. Thanks for watching!
Wonderful thank you! Random, but what microphone are you using? Your audio is so clear 😂 I love the quality of your video and your audio especially.
Thank you! I use the Rode wireless mic with just the clip, no additional lavelier.
This looks amazing, and of course I am trying to attempt this on Christmas eve for Christmas dinner 🤣 do you think a kitchen aid mixer can be used, or is it better to knead the dough by hand??
Might be too sticky for a mixer but let me know how it goes if you try it!
Can you use sweet rice flour in place of the white rice flour? Sorry if this has already been asked and answered - I tried scanning thru all the comments before asking! :-)
Sweet rice flour will have a very different texture. I believe you will get more of a steamed “mochi” effect… but let me know if you try it and discover otherwise!
Looks great. What is the brand of the rice flour used? Thanks!
Westpoint Naturals in Canada or Bob’s Red Mill. Any white rice flour should work, though!
Is it okay to reduce the amount of yeast? If yes, can you suggest?
I haven’t tried! Let me know if you do and how it goes!
Thanks a lot
You’re so welcome! Thanks for watching!
Can u use baking powder instead of yeast
I haven’t tried. Let me know how it goes!
Could you make a meat version?
Oooo great idea!!! 💡
can I use brown rice flour instead?
I haven’t tried. Let me know how it goes!
Am I able to use gf flour? Would that work also?
I’ve never tested that since those are usually formulated for specific western baked goods textures like breads, cakes, and cookies.
Have u ever Made gluten free bolo bao
I have not but it should be really easy to substitute the flour or wheat starch for tapioca!
Quick question
I need to make gf red bean buns for a big crowd. Could you triple this recipe safely?
I have never tried but please let me know how it goes and if you experience any issues!
I need the follow-up instructions for when things go wrong. I am waiting for my dough to rise, but I had things go wrong at every stage. My tangzhong started to turn translucent after I pulled it from the heat before I managed to get the bowl to transfer it into. Should I have discontinued and started over? Then I put my water in too early and my white rice flour soaked it up formed hard clumps before I added my oil (which apparently should have gone in first before my flour) and yeast. I decided to try to work out the clumps in mixing, but the whole thing stayed so gummy and sticky it was almost impossible to work with. I ended up adding more flour because it is a super humid day, and if I was making gluten-full dough, I would have added less water. However, even after adding probably too much flour, my dough stayed very sticky. I am doubtfull I will be able to get much of smooth little pancake shapes with this dough, but fingers crossed. Anyway, I would love some follow-up instructions for when things don't go as planned, when to call it quits and start over because I am pretty sure I have tried to salvage my dough way past the point of salvageable 😂😢.
Once it’s translucent I find that it’s hard to work into a smooth consistency. You might also want to check that your white rice flour is finely milled. I’ve seen some brands that are courser and those will not result in as smooth a dough. The dough is pretty sticky but if it doesn’t improve as you work it, it sounds like you did the right thing by adding some more flour. I would try to add a dusting in small amounts, because if the dough is too dry it will be too dense to rise. Hope this helps!
Do we need to cover with damp cloth?
You shouldn’t have to let this dough rest, and therefore won’t need to cover it. You can go from mixing directly to forming the buns.
Can I add sugar to the dough? When do I add the sugar? My boys prefer sweet buns.
Yes add sugar to taste! Anytime works, maybe easiest with the bulk of the dry ingredients if using granulated sugar. I would just make sure it’s not at such a high ratio that it would kill the yeast, and balance it with a sweeter filling.
@@HappyHealthyHomemade thank you!
Love to try it.
Is the 60g of water warm?
Start with cold water and heat with tapioca starch on the stove
Also it should be 100g water
Can they rise overnight in the fridge?
Likely not due to instant yeast and need to keep the buns both from drying and collapsing. Let me know if you discover otherwise though!
🤤🤤
Hello, why is my dough feels gritty?
It’s possible that you could be using a coarsely ground flour. Try to source a finely ground flour if you can. Remove any clumps with a sieve to prevent clumping. Finally you might have to work the dough for a while to smooth out all the lumps.
What type of yeast do you suggest?
I use instant yeast and if you’re celiac make sure it’s gluten free
@@HappyHealthyHomemade Will do, used to being strict on my yeast as I brew GF Beer.
I've followed the steps and everything to a t (using Google to convert measurements) and they always turn out sticky and gooey and gross 😭😭😭 i know it's me somehow but idk how
Is your scale super accurate? You might want to check and stick to metric.
I follow the measurements and steps in the video, and its gluey and sticky. Anyway, i steamed them (following the resting time), end result its not fluffy. Anyway, I will try again. Thanks for the wonderful video. Bao lover.@HappyHealthyHomemade