If you thought steamed buns could only be made with wheat flour, then think again! These cauliflower steamed buns are naturally gluten-free and paleo friendly, and made with better-for-you ingredients such as cauliflower rice, almond flour and chopped veggies.
Here’s a confession. I started this blog believing that I’d need to “Westernize” my posts to stay relevant. Basically, I was only planning on sharing baked goods. So only desserts like cake, muffins, cookies, biscuits and pies. No mochi. No steamed breads.
It sounds really backward, I know. Why wouldn’t I share recipes that showcase my culture and heritage?
Well, the obvious reason was that my audience was largely American. I wanted to make familiar, popular recipes that my readers would like, enjoy, pin, and share with others.
And the actual reason… Because paleo / plant-based / flourless baking still ISN’T a thing in Asia, at least not in South Korea where I’m from. There weren’t many recipes I could use as references, and I wasn’t going to start inventing new recipes from the get-go.
Thank goodness that I still gave it a try!
Here I am, three months later, posting a paleo twist on the Chinese Steamed Buns I’d never thought was possible without wheat flour.
The texture of these steamed buns is different from those made with yeast and flour, but it’s still chewy and soft like the real thing. Serve these steamed buns with stir-fried veggies or soup and it’s even a complete meal!
The moral of the lesson, if you never try, you will never know!
Ingredients used to make these:
- Almond flour – I used blanched almond flour
- Coconut flour – coconut flour does not substitute well, and that’s why I don’t recommend swapping coconut flour with other ingredients. If you absolutely had to, 2 Tbsp coconut flour = ½ cup almond flour. Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Tapioca flour (or tapioca starch). Arrowroot starch and Potato starch can be used instead.
- Eggs – I used regular large eggs
- Mayonnaise – it’s what makes these rolls more tender and savory. I used avocado oil mayonnaise since it’s what I had at home, but you’re welcome to use any mayo you already have at home.
- Baking powder
- Salt – I used Pink Himalayan salt, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Honey – You can also use maple syrup, or any granulated sugar of your choice such as coconut, maple or date sugars.
- Cauliflower rice – they’re sold in the frozen vegetable aisle, but you can make your own by pulsing cauliflower a few times in the food processor. I like making my own cauliflower rice because it lets me add in other veggies 🙂
- Finely Chopped Carrots and Chives – adds color! Dehydrated chives also work.
More Cauliflower Recipes (HERE)
How to Make
Paleo Cauliflower Steamed Buns
STEP 1
Mix all dry ingredients together and then add the wet. Stir until well combined.
STEP 2
Recently I’ve been using flavored cauliflower rice (frozen with other chopped veggies)
STEP 3
Drop large spoonfuls of the batter onto a parchment-lined baking sheet or steamer paper. You can also shape them into rolls if you want.
Steam the rolls for 15 minutes, or until a toothpick inserted into the center of the rolls comes out clean.
STEP 4
Let cool, and enjoy!
What are some ways you can eat these?
- Plain, warm
- Served with stir-fried mixed veggies
- With braised meat, such as pork belly or brisket
- Served with Soup
Recipe Variations and Optional Add Ins:
• Instead of chives you can add chopped parsley or rosemary
• You could also add 1 tsp of turmeric or paprika to add some color and also boost nutrition
• You could add ½ tsp of onion powder to make the rolls extra savory and flavorful.
A sweet version! Try my Paleo Cauliflower & Honey Steamed Buns Recipe
How to Store
Store these buns covered at room temperature for up to 24 hours. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.
More Bread Recipes (HERE)
Final Tips
- Use batter right away after prep. They will deflate over time, so you don’t want the batter sitting out on the counter for too long.
- Steaming time might vary slightly based on how thin or wide you make your rolls. Steam until a toothpick comes out clean/dry when poked into the middle of the rolls.
Gluten-Free Cauliflower Steamed Buns / Bread Rolls
Ingredients
DRY INGREDIENTS
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup tapioca flour or arrowroot
- 2 tsp baking powder
- 1/4 tsp salt
WET INGREDIENTS
- 1/2 cup cauliflower rice
- 2 large eggs
- 1/4 cup Avocado oil or Olive Oil mayo
- 2 Tbsp honey or sweetener of choice*
- 1/2 cup finely chopped chives and carrots
Instructions
- Mix all dry ingredients together and then add the wet. Stir until well combined.
- Boil water and prepare the steamer
- Drop large spoonfuls of the batter onto a parchment-lined baking sheet or steamer paper. You can also shape them into rolls if you want.
- Steam the rolls for 15 minutes, or until a toothpick inserted into the center of the rolls comes out clean.
Notes
Nutrition
I had some leftover cauliflower rice I’ve been dying to get rid of. This might be a good idea
Thanks so much Dane!
I tried this recipe and it turned out delicious – genius!! Thank you. Is there a way to work in puréed pumpkin into the recipe?
Hi Annie, these are one of my favorite things to make and eat–I’m glad you liked them! So I have a Gluten Free Sweet Potato Biscuits recipe post that’s very similar to the cauliflower bun recipe here. You should be able to substitute pumpkin puree for the mashed sweet potato, and maybe add more coconut flour since pumpkin is more watery than sweet potato (about 1-2 Tbsp of coconut flour). If you ever do try let me know how it went!
Hi Bora, thank you! I love sweet potatoes too. (Probably more than pumpkin. :)) Looking forward to trying this as well as some of your mochi recipes. (I was drooling over them).