WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, February 20, 2013

Gluten-Free Sweet Red Bean Steamed Buns

Dairy free, corn free, egg free, nut free, seed free, gluten free, soy free.

You really could fill these with anything you like, but Abby really loves sweet red bean paste. Any sweet or savory filling. Spiced pears, or diced cooked chicken and veggies we are already planning for the next batch. These make a terrific breakfast food. For the last year she hasn't tolerated dark beans well, but we found that she handles the Azuki beans if they have been cooked down to a paste. She isn't able to eat a whole lot, but the amount in a steamed bun is just right!

I have a rice pot that came with a nifty steamer basket. For the last couple years each time I pull the basket out and set it aside so I can make rice I tell myself I really should try using that basket for steaming dumplings or veggies. Finally got around to using it, and I wish I had tried this sooner! The dough was so much better steamed then baked.

A couple months ago I made this recipe but baked instead of steaming. It seemed dry to us but we topped the buns with a bit of honey and they were okay, but not anything worthy of sharing. This time I steamed them, and what a world of difference! Tender, moist just perfect for us!

Gluten-Free Bun Dough

This gluten-free dough works for both baking and steaming.

1 1/2 cup gluten free all purpose flour blend
1 teaspoons baking powder
1/2 teaspoon salt
package active rise yeast
1 cup unsweetened rice milk(homemade, or milk of your choice)
1/4 cup grapeseed oil
2-3 tablespoons sugar

1)Add the gf flour, baking powder, salt, and yeast together. Whisk to combine.

2. In a small saucepan over medium heat(or microwave), warm the milk, oil, and sugar, stirring until melted and warm, about 1 minute.

3. Make a well in the middle of the flour mixture, pour in the warm liquid mixture, then stir to combine well. The dough will be soft and sticky more thick batter then dough.

Cover tightly and set aside for 10 minutes, till it firms up slightly. The dough is now ready to shape your buns.(if too sticky to form into ball and flatten add a bit more flour, if too dry and it cracks too much a bit of warm water)

Make sure you have the filling of your choice ready before shaping dough. Separate dough into aproximately 8-9 balls. Flatten ball into a pretty flat disk, put a spoonful of sweet red bean paste(or other filling) in the center. Work and mould the dough to close over filling and seal(keep round shape). Place seam side down on a piece of parchment. Allow to rise for 20-60 minutes in warm place well covered. I placed 4-5(these will spread a bit will steaming so don't jam them too close together) dumplings in my rice pot steamer and steamed for 20 minutes. Done!


dead fish said...

Thanks for the recipe! Had a hard time finding one my gluten allergic friend could eat. Gonna try this tonight!

Diane said...

Eat them freshly steamed. Like all gluten free foods they stale quickly. You can lightly steam to reheat, but honestly, best eaten right out of the steamer.

Anonymous said...

How much yeast should I use?

Diane said...

just 1 of the 3 in a three packet of the red star.

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