Gluten-Free Chicken Bao

Delight in the perfect blend of tradition and dietary inclusivity with these Gluten-Free Chicken Bao, a fluffy and tender Asian-inspired treat reimagined for gluten-free lifestyles. This recipe combines a soft, pillowy dough made from gluten-free all-purpose flour and xanthan gum with a savory filling of succulent chicken thighs infused with garlic, ginger, and gluten-free soy sauce. Steamed to perfection, these bao are as light as they are flavorful, striking the perfect balance between comfort and sophistication. With just 40 minutes of prep time and a short steam, they’re ideal for family dinners or impressing guests with a homemade, allergy-friendly dish. Serve them fresh and warm, and watch them disappear in no time!

Nutriscore Rating: 64/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 6

Ingredients

• 250 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 1 teaspoon Instant yeast
• 1 teaspoon Baking powder
• 2 tablespoons Sugar
• 180 milliliters Warm water
• 2 tablespoons Vegetable oil
• 300 grams Boneless, skinless chicken thighs
• 3 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Sesame oil
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 Spring onions, finely chopped
• 1 Carrot, grated
• 1 tablespoon Rice vinegar
• 1 teaspoon Salt

Directions

Step 1

In a large bowl, combine gluten-free all-purpose flour, xanthan gum, instant yeast, baking powder, sugar, and salt.

Step 2

Gradually add the warm water and 1 tablespoon of vegetable oil to the dry ingredients, stirring until a soft dough forms.

Step 3

Knead the dough gently for about 5 minutes, then cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.

Step 4

While the dough is rising, prepare the chicken filling. Cut the chicken thighs into small pieces.

Step 5

In a skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.

Step 6

Add the chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.

Step 7

Stir in soy sauce, sesame oil, and rice vinegar. Add chopped spring onions and grated carrot, cooking for an additional 3 minutes. Remove from heat and let it cool slightly.

Step 8

Once the dough has risen, punch it down and divide it into 12 equal pieces.

Step 9

Roll each piece into a ball, then flatten it into a disc about 3 inches in diameter.

Step 10

Place a spoonful of chicken filling in the center of each disc, then gather the edges to encase the filling, pinching them together at the top to seal the bao.

Step 11

Place each bao onto a piece of parchment paper, seam side up, and cover with a damp cloth while you shape the remaining dough.

Step 12

In a steamer, bring water to a boil. Arrange the bao on the steaming rack with space between each one, as they will expand while cooking.

Step 13

Steam the bao for about 15 minutes until they are fluffy and cooked through.

Step 14

Serve warm and enjoy your gluten-free chicken bao!

Nutrition Facts

Serving size	1040.9 grams (1040.9g)

Amount per serving	% Daily Value*
Calories	2118

Total Fat 76.80g	98%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 22.60g
Cholesterol 375mg	125%
Sodium 6189mg	269%
Total Carbohydrate 270.70g	98%
Dietary Fiber 13.30g	48%
Total Sugars 31.90g
Protein 94.00g	188%

Vitamin D 21IU	105%
Calcium 151mg	12%
Iron 6mg	35%
Potassium 1556mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 17.5%

Carbs: 50.4%