Gluten-free Gua Bao

Classic Street Food from Taiwan! Great Gua Bao love and these are my first Gua Bao with gluten free bun. Admittedly the effort is big, but it’s worth it. Because their taste is simply unbelievable, they look very nice and are healthy.
With the classic Taiwanese Gua Baos you actually take pork, but I decided to use Pulled Beef for my Gua Baos.
The dough can be made with gluten-free dough or normal dough. The Gua Bao buns with normal white flour become a little airier when cooked in a steam basket, but I chose the healthier variant and took gluten-free flour. There is a slight difference in consistency, but not in taste. You have to try them out!

Gluten-free Gua Bao

Dish Main Course
Prep Time 30 minutes
Cook Time 3 hours
Servings 12 Small Burgers
Author Gloria Corazon Sommer


Gua Bao Buns

  • 300 gr. Gluten-free Flour
  • 1 Tbsp. Oliveoil
  • 1 Pinch Salt
  • 1 Pack Dried Yeast
  • 200-250 ml Lukewarm Water

Pulled Beef

  • 300 gr. Boiled Beef
  • 2 Tsp. 5-Spice-Mix
  • 2 Tbsp. Brown Sugar
  • 100 ml Rice vinegar
  • 1 Tbsp. Coconut oil
  • 4 Tbsp. Sojasauce thin
  • 2 Tbsp. Sojasauce thick
  • 200-400 ml Water
  • 1 Pcs. Onion
  • 2 Cloves Garlic
  • 0.5 Bunch Spring Onions
  • 1 Pcs. Ginger small (5cm)
  • 1 Tbsp. Corn Starch


  • 1 pcs. Red Cabbage small
  • 250 ml Hot Water
  • 150 ml Rice vinegar
  • 3 Tbsp. Brown Sugar
  • 1 Tsp. Salt
  • 1 Pcs. Preserving Jar


  • 1 Pcs. Carrot big
  • 0.5 Bunch Fresh Coriander
  • 0.5 Bunch Spring Onions
  • 0.5 Pcs. Cucumber
  • 2 Tbsp. Salted Peanuts
  • Pickles



  1. The pickles taste best if you soak them in vinegar and water for a few days. Cut the red cabbage into fine strips and wash. Then mix the hot water with the rice vinegar, sugar and salt and together with the kabis add a preserving jar and close well. Leave in the fridge for a few days.

Bao Buns

  1. For the buns, put the flour, dry yeast, salt and lukewarm water in a bowl and mix to a dough. If the dough is too dry, add a little more water. Then cover and let it rise to double in a warm place.

Pulled Beef

  1. For the meat to become tender, it must stew for a few hours. Sauté the meat in coconut oil from all sides. Meanwhile dice the spring onions, onions, garlic and ginger finely and add them. Deglaze with soy sauce, water, rice vinegar, brown sugar and water. The meat should be just covered with the liquid. The water must not boil here, but only boil at a low temperature.

    As soon as the meat is tender, take it out and "pluck it up". You can add corn starch to the rest of the liquid to make it a little thicker. Now pour the sauce over the Pulled Beef and mix together.

  2. Then form small balls and cut a baking paper into small rectangles. The Bao Buns are cooked in a bamboo basket.

    Roll out the balls oval (about 0.5 – 1 cm thick), cut them in half and put a baking paper in between. This prevents the dough from sticking together.

    In the bamboo basket the buns need approx. 15-20 min. Do not open the lid, but collapse the burger rolls.


  1. For the topping, cut the cucumbers into fine slices, grate the carrot, finely chop the peanuts and the spring onions.

Gua Bao Burgers

  1. Once everything has been prepared, you can fill the Gua Bao Burgers with the meat and vegetables and serve them. I also made a sauce with lime juice and fish sauce.

I hope you enjoyed the recipe & I look forward to your comments on my healthy gluten-free Gua Bao Burgersand let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!



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