Liv Gluten Free
Ingredients for dough:
1 packet dry yeast (1 packet contains 7 grams of dry yeast)
2 tablespoons lukewarm water (about 110-115 degree)
1 teaspoon sugar plus 1/4 cup sugar, separated
1 1/4 cup potato starch
1/2 cup tapioca starch
1/2 cup plus 2 tablespoons brown rice flour
1 teaspoon baking powder
1/2 cup warm water
1/2 cup warm almond milk
2 tablespoons oil
a sprinkle of xanthan gum (optional)
Ingredients for filling:
1 tablespoon gluten-free tamari
1 tablespoon ketchup
3 tablespoons gluten-free hoisin
2 tablespoons gluten-free oyster sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon corn starch
1 pound shiitake mushroom caps, cut into 1/2 inch cubes
1 bunch scallions, sliced
3 cloves garlic, minced
1/2 inch ginger, minced
1/2 package (7 ounces) firm tofu, drained, blotted on paper towels, then diced into 1/4 inch pieces
I didn't really follow the recipe for the filling because I didn't have all the ingredients. I put together a simple one with sliced button mushroom, julienned napa cabbage and shredded carrot.
Start by proofing the yeast: Place the yeast, 2 tablespoons of warm water, and a teaspoon of sugar in a small bowl. Let sit until the yeast doubles in size and gets a foamy appearance.
Meanwhile, in a medium sized bowl, whisk together the remaining sugar, cornstarch, tapioca starch, brown rice flour, and baking powder. Using a wooden spoon, mix in the oil and the proofed yeast mixture to the dry ingredients, then slowly add the warm milk, a little at a time until you have a soft, pliable dough. You will know you have the right texture if, when you flatten a ball of the dough, it cracks slightly around the edges, but it doesn’t fall apart. (you may not need only a bit of the warm water).
Place dough on a large bowl and leave in a warm place for an hour until it doubled in size.
While the dough is rising, prepare the filling. In a small bowl combine the tamari, ketchup, hoisin, oyster sauce, sesame oil, sugar, and cornstarch in a small bowl. Set the sauce aside. In a large saute pan, heat the 1 tablespoon of canola or peanut oil over medium high heat, until it begins to shimmer and the pan is hot. Add the mushrooms and saute 5-6 minutes or until the mushrooms have released their juices and begin to brown. Add the scallions, ginger, and garlic and cook another 3-4 minutes, until the mixture is fragrant and the garlic begins to turn golden. Add the sauce mixture to the pan, and cook about 1 minute until everthing is combined and the sauce is hot and has thickened slightly. Add the tofu and remove the mixture from the heat. Set aside to cool
When the dough has risen and the filling is cool, get ready to assemble the buns. Set up a metal steamer basket with a lid, or bamboo steamer over boiling water. Cut parchment or wax paper into 16 3-inch squares. Take the dough out of the plastic bag and divide into 16 even pieces. Roll each piece of dough into a ball, using cornstarch on your hands to prevent the dough from sticking. Take 1 ball of dough and flatten it in your palm to form a 6-inch circle. Place about 2 tablespoons of mushroom filling in the center of the circle, then cup your palm around the filling to bring the dough up the sides of the filling. Use the fingers on your opposite hand to pinch the dough together and twist and pinch the dough at the top to seal the filling into the bun. Place the bun onto a square of parchment paper. Repeat with 3 more buns then place the buns on the paper into the steamer for 8-10 minutes, or until the buns are firm and the bread is cooked through, light, and fluffy.
Repeat this process 3 more times with the remaining ingredients until you have 16 steamed bao. For best results, serve warm. (The buns can be reheated in the microwave or steamer for the best texture.)