These paleo bao buns are a delicious and portable meal to take on the go! If you thought a totally grain free version of the beloved bao or siopao of your past was not possible, now it is!! Chinese baked buns are beloved for reason, come see why!
Bao buns. Maybe a new word for you, but one you definitely need to meet and know: They are soft and smooth buns filled with all variety of fillings that originated in China. I never dreamed a gluten free, let alone a PALEO version of my beloved bao from my gluten days would even be possible. But cravings are the mother of all inventions.
After countless trials and errors, (and I mean COUNTLESS) I have finally nailed a recipe I am proud of. And because I don’t want to keep it all to myself, I am finally sharing this recipe for paleo bao buns with you!
My love affair of bao buns of all varieties began long ago when gluten free was not even something in my conscience. Maybe, just MAYBE I was wee bit obsessed with those fluffy buns brimming with various meat and vegetable fillings.
One of my favorite cookbooks before losing the gluten was Asian Dumplings. Foremost, it is a fantastic book by Andrea Nguyen with all variety of bun and dumpling recipes. And boy do I mean variety!
Try as I might though, I never found a dough recipe that ever gave me the satisfaction of the bao buns from my past….the texture was all wrong. While dry and crumbly might work in a berry crumble, what I was looking for was soft and pillowy.
Yep, pillowy…not sure if that is even a word?!!! But you get the picture.
Over the years, I have tried. Trust me, I have tried. Countless buns. Countless flour versions. Maybe my bao buns were a pipe dream?
There was not a single attempt that was worth sharing, that is of course until now!
Gluten Free Baked Bao Bun Dough Success!
Not only have I created an easy to work with dough for my gluten free peeps…I have made it GRAIN free too, making these paleo friendly…yes (insert squeal of delight!)!!!!!
The ways in which I want to use this dough are endless…this is just the first way I prepared it, and it’s a DOOZY!!
I CAN’T WAIT FOR YOU GUYS TO TRY IT!
How To Make This Keto??
Simply eliminate the dough!! The filling is totally delicious on it’s own or served atop some cauli rice!
Special Ingredients For Paleo Baked Bao Buns:
- Cassava Flour: an AIP friendly flour, it lends a great chewy texture to final products, and it has a totally neutral flavor! It is one of the easiest paleo flours to use!
- Psyllium powder: This finely ground powder (not the flaky husks) is a key to binding the dough and providing much needed elasticity. It will add some extra fiber into your diet too! Xanthum gum works well too. I find this in the bulk spice sections of my natural foods store. Because it is a fiber, it is usually found in the supplement section too, just be sure it is not flavored!
- Flax meal: While I prefer the golden flax meal in my light colored baked goods, they both function the same. Flax meal is found in the fridge section of your grocery store…it needs to be kept cool!
I know some people enjoy seeing step by step how to photos! Here’s is how to assemble the paleo baked bao buns!
Like Asian inspired dishes? Here are a few you could try that are mostly paleo and Whole30 and all gluten free!
- Paleo Asian Roasted Chicken
- Quick Asian Stir Fry w/ Hamburger
- Simple Grilled Vietnamese Chicken
- Paleo Asian Coleslaw would be a great side.
If you loved filled buns and dumplings, try this gluten free perogies recipe made with tapioca flour!
Gluten Free | Paleo Baked Bao Bun Recipe:
If you try this recipe, I want to hear about it!! Please come back and leave a comment!
Paleo Baked Chinese Buns
Ingredients
DOUGH:
- 2 cups almond flour
- 1 cup cassava flour
- 1 cup tapioca flour
- 1/4 cup golden flax meal
- 2 tablespoons baking powder
- 1 tablespoon psyllium husk POWDER or 2 teaspoons xanthum gum
- 1/2 teaspoon sea salt
WET:
- 1 1/4 cup warm water
- 1/4 cup avocado oil
- 1/4 cup honey could use less if you prefer
- 1 tablespoon yeast
MEAT FILLING:
- 1 pound ground beef
- 1/2 cup green onions chopped
- 1/3 cup coconut aminos or gluten free tamari
- 1 tablespoon sesame seeds
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine or dry white wine
- 2 teaspoons minced/finely grated ginger
- 4 cloves garlic minced
- Sea salt start with 1/2 teaspoon.
- 12 oz shredded cabbage I buy the organic slaw mix from Trader Joe's
FOR TOPPING:
- 1 egg white plus 1 tablespoon water whipped OR for egg free mix 2 tablespoons EACH avocado oil and milk of choice.
- 1 tablespoon sesame seeds
Instructions
Prepare the filling
- Preheat a pan over medium heat, and crumble in the hamburger and the remaining ingredients except the cabbage to brown. Continue to stir occasionally, breaking the meat up.
- When the meat mixture is cooked through, mix in the cabbage, and cook until just wilted, and set aside to cool a bit while you prepare the dough.
Prepare the dough
- Preheat the oven to 350 degrees.
- In a liquid measuring cup, mix the wet ingredients, and set aside to proof the yeast (should become frothy within a couple of minutes)
- Meanwhile, in a bowl, mix the flours, flax meal, baking powder, psyllium or xanthum gum and sea salt.
- Once the yeast is frothy, mix wet ingredients into the dry mixture.
- Stir until mixed....the dough will be a bit stiff, but continue to mix until incorporated. I like to do this with my mixer to keep it easy. Set aside for 5 minutes to let the flours and psyllium work their magic and firm up nicely. NOTE: there possible variance in absorption between different brands. IF the dough does not easily roll out, or cracks easily when you assemble the dough, it means you need more water! It should be pliable, easy to handle, and NOT break/crack easily. So don't be afraid to add a an extra tablespoon or two if it is cracking easily!
Assembly
- Sprinkle a work surface with a bit of tapioca flour, and roll the dough out to a cookie sheet sized rectangle. Sprinkle additional tapioca to avoid sticking if necessary.
- Cut into 12 equal squares (ish)
- Working piece by piece, roll the square out enough to have apx a 5" or 6" square.
- Holding the dough in your hand, scoop about 1/3 cup of meat filling into the center.
- Close you palm around the filling and use you other fingers to seal and mold the bun.
- Place the bun, seam side down on a greased cookie sheet.
- Complete the remaining buns.
- Brush the bun tops with some whipped egg white, or a milk/oil emulsion and then sprinkle with additional sesame seeds.
- Bake in a preheated oven for about 18-22 minutes until golden.
Nutrition
These are very tasty and a fantastic allergy friendly option! We love Asian food so
will be making these again. 🙂 I added a touch more water as you suggested to make the dough extra pliable and not cracking at all. It was easy to work with.
Can I use something else in place of honey, like coconut nectar?
Yes! There needs to be some to feed the yeast!
How can I make this nut free , without almond flour?
I think using 1 cup cassava i lace of the almond would work…the only thing I am not 100% on is the amount, I know it will function!!
I have been missing these buns a lot since I went paleo! So I’m getting ready to make them. I usually substitute guar gum for xantham gum. Would this work, or should I go ahead and spring for the psillium husk?
Hi Martha, guar gum should
Work! Add a teaspoon or so more if necessary!
Yum!! I love Chinese Bao’s – so cool to see a paleo and gluten free version!
I made these on New Year’s Eve – they were so delicious! They’re good left over, too. I’m planning to make them again soon. The dough is amazing – very easy to work with & tasty. Great recipe!
Thank you Kim!!Glad you all enjoyed them!
Do you know if these can be steamed?
Hi Jackie!! I have not tested the steaming version yet….but I plan to!
Have either of you tried these steamed? I’m wondering if these can be made that way.
I’ve heard that cassava needs to be cooked thoroughly to be safe, so I guess that part makes me a bit nervous to try steaming them. Does anyone have any advice on the topic?
no, I have been wanting to, just haven’t gotten around to trying it yet Jenna, sorry!
Hi Jenna- Cassava is only dangerous in the raw root form from the ground. If you buy cassava flour in the bag from the store, it’s completely safe even in that state!
Psyllium powder is one of new favorite ingredients and wow, this looks AMAZING!
I know, it is a great ingredient for all sorts of binding and elasticity Kelly!!
These look so amazing! What a great recipe, I would never have thought to make these. I need to get some cassava flour!!
Cassava is a MUST have! It is one THE best and versatile gluten and grain free flours to have on hand!
These look SO good! I would gobble these all up.
These look delightful! Sorta like a beefy egg roll in a bun… Yum!
I can tell how hard you must have worked on this recipe, to get the dough just right; thank you!! Love it. The buns look perfect and amazing; pinned!! 🙂
Thanks Megan, I know you’re no stranger to challenging recipes!
I’ve never heard of bao buns, but these look so delicious! I know my family would love them!
I know mine does!! They are the menu again this week Lindsey!
Thank you Stacey! Don’t be intimidated by the list, they go together easily!
You must Emily, we all adore them!
They are a family
Pleaser for sure Renee! I hope
You get to try them!
Oh my goodness Tessa, these look amazing! And the are egg free too!!! Can’t wait to try them 🙂
Hope you get to try them Cassidy!
How do I get the top to brown?
brush with whipped egg white or any milk
Those look amazing, Tessa!
Shirley
THanks Shirley! They are a great grab and go!!
I am definitely making these!!!