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Gluten-free sourdough baked BBQ pork buns

These baked BBQ pork buns are bursting with sweet and savory flavor. A Cantonese classic made allergy-friendly from dough to filling!
Prep Time40 mins
Cook Time50 mins
Proofing time4 hrs
Total Time5 hrs 30 mins
Servings: 6 buns
Author: Brenda

Ingredients

BBQ Pork filling

  • 1/2 lb cha siu bbq pork made from scratch or store-bought, finely diced
  • 2 tbsp light-tasting cooking oil
  • 4 shallots finely diced
  • 2 tbsp brown sugar
  • 4 tsp gluten-free soy sauce
  • 2 tsp molasses
  • 1/2 cup water
  • 1 tbsp cornstarch

Sourdough Lavain

  • 80 g brown rice flour
  • 140 g sourdough starter
  • 110 g water filtered, boiled and cooled

Sourdough bread dough

  • 325 g water filtered, boiled and cooled
  • 20 g psyllium husk
  • 10 g ground flax seeds
  • 2 tbsp cooking oil
  • 60 g Sorghum flour
  • 60 g oat flour
  • 60 g cornstarch
  • 60 g potato starch
  • 60 g brown rice flour
  • 30 g brown sugar
  • 1/2 tsp salt

Glazing

  • 1 tsp molasses
  • 2 tsp water

Instructions

  • The night before bake day, in a mixing bowll prepare lavain by combining the lavain ingredients
  • Cover the mixing bowl and let sit overnight in room temperature
  • The next day, mix the water with ground flaxseed and psyllium husk
  • Using a spatula, mix the dry ingredients with the wet flaxseed psyllium husk mixture. It should become loose dough bits with some crumbs. Let sit for 10 mins
  • Using a hand mixer with the dough hook attachment, mix lavain from the previous night into the dough mixture until it form a consistent dough
  • Cover the mixing bowl with a cling wrap or a wet kitchen towel, let sit in room temperature until 1.5 times in size. Do not let it double in size or it will be over-proofed
  • Meanwhile, prepare the BBQ pork filling. Prepare a saucepan, sauté shallots with cooking oil over medium heat
  • Once the shallots are translucent and fragrant, add in the remaining filling except diced char siu. Stir until combined and thickened.
  • Turn off the heat and add in diced char siu. Stir until char siu pieces are well coated with the thickened sauce
  • Preheat oven to 350F°. Line a baking sheet with parchment paper
  • Dust the working surface with brown rice flour. Flip over the mixing bowl to place proofed dough on the counter.
  • Divide the proofed dough into 6 portions. Roll each portion into a ball
  • Take a dough ball, flatten with dusted hand or rolling pin
  • Place a tablespoon of filling mixture into the center of flattened dough. Gently close the dough by pinching the surrounding together
  • Place assembled bun seam side down on baking sheet. Brush the top with molasses water mixture
  • Bake at 350F° for 25 minutes. Cool and enjoy!