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!
Servings: 6 buns
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!