Gluten-Free Carrot Cake Steamed Buns (Bao)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 2 tsp Baking Powder
• 1 cup Shredded Carrots
• 1/2 cup Brown Sugar
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 3/4 cup Dairy-free Milk
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Gluten-Free All-Purpose Flour, 2 tsp of Baking Powder, 1/2 cup of Brown Sugar, 1 tsp of Cinnamon, and 1/4 tsp of Nutmeg. Whisk these dry ingredients together until they are evenly mixed.
2. 2Add the 1 cup of Shredded Carrots and 3/4 cup of Dairy-free Milk to the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined, being careful not to overmix the dough.
3. 3Lightly grease your hands with some of the 2 tbsp of Vegetable Oil. Divide the dough into 6 equal portions, then roll each portion into a smooth, round bun shape.
4. 4Cut 6 squares of parchment paper, approximately 7.62 × 7.62 cm (7.5 × 7.5 cm) each. Place one shaped bun on the center of each parchment square. Arrange the buns in a steamer basket, ensuring there is space between them for expansion.
5. 5Place the steamer basket over a large pot or wok containing about 2.54-5.08 cm (2.5-5 cm) of water. Bring the water to a rolling boil over high heat (100°C / 100°C).
6. 6Once the water is boiling, cover the steamer tightly and reduce the heat to medium-high. Steam the buns for 20-25 minutes, or until they appear puffed up, firm to the touch, and slightly translucent. Carefully remove the steamer basket from the heat and serve the buns warm.

Substitutions

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