Steamed sesame buns (gluten-free; dairy-free; vegan)

Gluten-free_sesame_steamed_buns_filled_with_asparagus_broccoli_and_rainbow_salad
Gluten-free sesame steamed buns. Image: Kathryn Hawkins

Hello again. I hope you are well. I’ve had a busy few days since my last post and been “enjoying” some unseasonal British summer weather (!) which has meant more time indoors that I would usually have at this time of year. No matter, I have a delicious recipe for you this week, and one which I have been working on for a while. I hope you will be tempted to give it a try. The texture of the buns is light, soft and chewy and has a slight sweetness as well as a savoury nuttiness from adding sesame oil and topping with seeds.

Fluffy_texture_of_homemade_gluten_free_steamed_sesame_buns
Steamed sesame bun texture. Image: Kathryn Hawkins

This is one of the easiest gluten-free bread doughs to make and cook. The buns are very versatile and can be filled with anything you fancy – sweet or savoury. Leave the sesame oil and seeds out if you prefer – just replace the oil with your favourite vegetable oil instead. Enjoy them for a light lunch or supper, but eat them warm or hot as the fluffy, chewy texture is lost once the buns cool, although they can be quickly reheated in the microwave or steamer.

Makes: 4

Ingredients

  • 75g cornflour
  • 50g tapioca flour
  • 50g white rice flour
  • 50g glutinous rice flour
  • ¼ tsp salt
  • 2 tbsp caster sugar
  • ½ tsp baking powder
  • 1 tsp fast-action dried yeast
  • 1 ½ tsp sesame oil
  • 1 ½ tsp sunflower oil
  • 125ml + 1 tbsp plant-based milk, slightly warm
  • 2 tbsp toasted sesame seeds or combination of white and black seeds

To serve:

  • Teriyaki asparagus and sprouting broccoli, rainbow salad and sesame mayonnaise – see below

1. Put the flours in a bowl and mix in the salt, sugar and baking powder until well blended. Mix in the yeast thoroughly.

2. Make a well in the centre and add the oils and gradually mix in 125ml milk to form a soft, but not sticky, ball of dough.

3_steps_showing_the_ingredients_for_gluten_free_steamed_sesame_buns
Basic steamed bun dough ingredients. Image: Kathryn Hawkins

3. Turn on to the work top and knead gently until smooth then put back in the bowl, cover with cling film or a clean, damp tea-towel and put in a warm place for 1 to 1½ hours until well risen.

4. Divide into 4 equal pieces and shape each into a smooth, approx. 7cm round.

6_steps_showing_shaping_gluten_free_steamed_sesame_buns
Shaping the dough. Images: Kathryn Hawkins

5. Cut a cross in the centre of each, about ½cm deep. Brush lightly with remaining milk and sprinkle the tops with seeds. Place on a lined tray, cover lightly with oiled cling film and leave in a warm place for about 40 minutes until risen.

Steamed_sesame_buns_ready_for_steaming
Finishing touches before steaming. Images: Kathryn Hawkins

6. Meanwhile, preheat your steamer or bring a saucepan of water to the boil and place a steaming compartment on top. Line the steamer with baking parchment or edible rice paper. Add the buns, cover and steam for about 25 minutes until risen and firm to the touch. The outside will be a little sticky Transfer to a wire rack to cool for about 10 minutes to firm up and dry before slicing with a serrated knife to fill. Best served warm.

Steaming_gluten_free_sesame_buns
Cooking the buns. Images: Kathryn Hawkins

The filling I chose for these buns was thin asparagus and sprouting broccoli stems stir fried in a little oil for about 5 minutes, then turn off the heat, add 1 tbsp gluten-free teriyaki sauce or soy sauce, cover and stand for 5 minutes.

Stir-fried_asparagus_and_sprouting_broccoli_stems
Asparagus and sprouting broccoli flavoured with teriyaki. Image: Kathryn Hawkins

I also made a rainbow salad using my latest kitchen gadget which shreds vegetables into fine ribbon slices, but you can grate the vegetables just as easily. I combined carrot, radish and cucumber and added a few chopped home-grown chives.

Preparation_of_rainbow_salad
Rainbow salad vegetables. Image: Kathryn Hawkins

And, for a finishing touch, I flavoured readymade vegan mayonnaise with a few drops of sesame oil and some teriyaki sauce. Perfect 🙂

Close-up_on_a_filled_steamed_sesame_bun
Dressed and ready for eating. Image: Kathryn Hawkins

That’s me for another week. Until my next post, take care and keep safe.

3 thoughts on “Steamed sesame buns (gluten-free; dairy-free; vegan)

  1. Thank you for the reply. My homemade bread (even before I went gluten-free) was always best fresh. I also use the microwave to perk up my English muffins after they have gone in the freezer.
    I’d love some of your sunshine, Kathryn! Here it has been very hot and humid, the kind of weather that ticks love, so no walks for us. Oh well.

    Liked by 1 person

  2. Hello Kathryn, it has been such a busy month of July that I totally missed your post! I have a couple of questions (as often…): for this recipe you use corn flour, not corn starch, correct? Also, would sweet rice flour be the same as glutinous rice flour? I need to get some, either online or in an Asian market.
    Homemade buns and bread are so much better than store-bought, often devoid of any nutritional value (just read the labels). So I can’t wait to try your recipe, Kathryn. Thank you for sharing.

    Liked by 1 person

    1. Good morning from a blue-sky and (dare I say) hot, Scotland! I don’t get to type that very often. Good to hear from you and glad that you like the recipe. Yes, I mean corn starch. Here in the UK we label it cornflour and I always forget to change the name for my posts. Apologies. As for the rice flour, another UK-ism, sweet rice flour is indeed the same as glutinous rice. Cooks to a very sticky, gloopy consistency with not a smidgeon of gluten present. I’m going to try this flour blend in pastry next to see if it gives a good result, but the bread was very successful. However, once it goes cold it is quite firm, but after a very quick blast in the microwave the chewy texture returns. I hope you like it. All the best for now, I’m heading out into the sunshine again today, just in case we don’t get any more! Kathryn 🙂

      Liked by 1 person

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