Monday, November 18, 2013

GF Pork Buns - cup4cup

Gluten Free Pork Buns
Gluten Free Pork Buns
Makes 8 large buns
(There is no wheat, soy, or preservatives in this recipe.)


1 cup Gluten-free Flour (I used Cup4Cup brand)
1 tsp. White Sugar
½ cup Warm Water
1 tsp. Dry Yeast

In a bowl, mix all together and cover loosely with plastic wrap. Leave on the counter 6-12 hours until foamy.

Cover with plastic wrap and refrigerate 24-36 hours, until ready to use.

Pork Bun Filling:

½ lb. Ground Pork (or beef, chicken, turkey)
1 Medium Red Onion, grated
1/4 cup Carrot, grated
2 oz. Baby Bella Mushrooms, chopped fine or grated
3-4 Cloves Garlic, grated fine
3 tsp. Tapioca Starch
2 tsp. Black Pepper
2 tsp. Worcestershire Sauce
1 tsp. Maple Syrup (or white sugar)
½ tsp. Salt

Combine all ingredients until smooth. 

Microwave 1 TB of mixture and taste.  Adjust salt, pepper, and starch if not holding together like a meatball.

Refrigerate uncovered for at least an hour so flavors can come together.

Add to room-temperature sponge:

¾ cup Warm Water
1 Egg
1 TB Sunflower or Olive Oil
1 tsp. White Sugar
2 tsp. Xanthan Gum
1 ½ Cups Gluten-free Flour
½ tsp. Salt


Using a stand mixer, blend ingredients together, then beat on med-high for 2 minutes or until a smooth batter forms.

Cover and proof in a warm place (a microwave with a cup of lot water works well) for up to 3 hours.

When dough has doubled, make buns.

Heat oven to 400f.

Oil hands well and scoop 1/2 cup fluffy dough into palm. 

Add 2 TB filling and gently roll between hands to cover bun. Covering naturally stays thick to preserve rise.

Place onto ungreased sheet pan.

Cover any tears with additional dough, but leave a hole on top for steam to escape.

Baked Pork Buns (gf)
Bake 20-30 minutes, until buns are browned and filling cooked through.

I serve these with sesame oil and Sriracha.

They reheat very well.