I tasted a bao bun on holiday in Hawaii years (decades!j ago and instantly fell in love. When I got home I found a recipe and never looked back. I’d make 40 at a time and freeze whatever was left over. Well, then the evil celiac demon came, and shut that down. For years I tried numerous times to make them, and finally just threw in the towel. Then I found a website with a wonder of a gluten free baker. I gave her bun recipe a try and they were lovely. The dough is delicate and easily tears if any ingredients are pointy, but they steam up perfectly. If you decide to give the buns a try, you must use her flour recipe because it works perfectly, store bought gf “flour” won’t work.
Gillie -- Thank you for this. Ah, the proprietary flour blend. Oh my, that is a complicated option but for celiac folks, it's worth the effort. That's amazing that it bakes and steams up well too. Did you use the product brands specified by Kim for the flour blend?
I'm not a celiac person but I do appreciate your pointing folks to this option. It's a fabulous resource. I'm intrigued. Thank you, Gillie!
Yes! I bought a kitchen scale and mix up her recipes for “all purpose” and “bread flour”. A great gluten free “flour” makes all the difference. I’ve made soft, pillowy cinnamon rolls, something I thought I’d never have again. English muffins, soft dinner rolls, crusty bread, all things the gluten items I missed. I use all her product suggestions except for the whey, I found a better one, that has a nice neutral flavor with few ingredients.
I don’t know what brand she recommends now, but when I first started building her flour mixes I bought only her recommended items. The whey she recommended was for mixing with juice or some such where the flavor wouldn’t be so noticeable, but in bread, it tasted fake and chemically. Now I buy Opportuniteas grass fed whey protein isolate. It has no flavor, except for a hint of milk. And is sold is a plastic sack, instead of a hard sided plastic bottle.
The interesting thing with her flour mixture is that the whey is for bread items, and her “all purpose” mix has dried milk. I tried I don’t know how many different flour mixtures before finding her site.
I tasted a bao bun on holiday in Hawaii years (decades!j ago and instantly fell in love. When I got home I found a recipe and never looked back. I’d make 40 at a time and freeze whatever was left over. Well, then the evil celiac demon came, and shut that down. For years I tried numerous times to make them, and finally just threw in the towel. Then I found a website with a wonder of a gluten free baker. I gave her bun recipe a try and they were lovely. The dough is delicate and easily tears if any ingredients are pointy, but they steam up perfectly. If you decide to give the buns a try, you must use her flour recipe because it works perfectly, store bought gf “flour” won’t work.
https://www.letthemeatgfcake.com/gluten-free-hawaiian-rolls/#recipe
Gillie -- Thank you for this. Ah, the proprietary flour blend. Oh my, that is a complicated option but for celiac folks, it's worth the effort. That's amazing that it bakes and steams up well too. Did you use the product brands specified by Kim for the flour blend?
I'm not a celiac person but I do appreciate your pointing folks to this option. It's a fabulous resource. I'm intrigued. Thank you, Gillie!
Yes! I bought a kitchen scale and mix up her recipes for “all purpose” and “bread flour”. A great gluten free “flour” makes all the difference. I’ve made soft, pillowy cinnamon rolls, something I thought I’d never have again. English muffins, soft dinner rolls, crusty bread, all things the gluten items I missed. I use all her product suggestions except for the whey, I found a better one, that has a nice neutral flavor with few ingredients.
That's good to know. May I ask what whey brand you prefer and why? I have no experience using whey powder.
I don’t know what brand she recommends now, but when I first started building her flour mixes I bought only her recommended items. The whey she recommended was for mixing with juice or some such where the flavor wouldn’t be so noticeable, but in bread, it tasted fake and chemically. Now I buy Opportuniteas grass fed whey protein isolate. It has no flavor, except for a hint of milk. And is sold is a plastic sack, instead of a hard sided plastic bottle.
The interesting thing with her flour mixture is that the whey is for bread items, and her “all purpose” mix has dried milk. I tried I don’t know how many different flour mixtures before finding her site.