Traditionally these would have both Wheat Flour and Milk as part of the ingredients list. So making them both Gluten and Lactose free sounded like a challenged. Sue was really impressed with the result. The ingredients quantities are a bit vague, but if you’re made a bread dough before you’ll know by the feel of the mix and can adjust the quantities as required.

Ingredients:-

100g of Cornflour
100g of Rice Flour
Yeast
2 Tbsp of Castor Sugar
½ Tsp of Salt
½ Tsp of Xanthan Gum
Lactose free Milk (Maybe Soya Milk?)
Oil

Method:-

(1) Add the Yeast to a little warm Water and mix in a little Castor Suggest, to activate the feast.
(2) In a bowl mix the Cornflour, Rice Flour, Sugar, Xanthan Gum, Oil and Salt.
(3) Add enough Milk to form a dough.
(4) Add the Yeast once it has started bubbling.
(5) Knead the dough into a ball, adding more Cornflour if the dough seems too moist.
(6) Cover and set aside to prove for an hour, or until the dough ball has doubled in size.
(7) On a floured board roll the dough out into a sausage shape.
(8) Cut into slices about 2 ½ cm thick and roll these out individually to for discs.
(9) Add your filling of choice. We had loads of Hoisin Beef Rib meat from the previous evening in the fridge.
(10) Pinch fold in the outside of the disc and then work your way around pinching as you go and adding a touch of water.
(11) When the top of each bun is sealed add water to steamer.
(12) Sit each bun on a pad of greaseproof paper in the steamer.
(13) When the water is boiling steam the buns for 15 to 20 minutes.

As they are steamed they do look a bit pale so we drizzled a bit of DIY Hoisin sauce over them. They were remarkably good, if perhaps a bit on the filling side. This was the second meal from the Meaty bones gig and we still had 4 to freeze for portable snacks or work pack-ups. We served ours of a bed of salad, with Tokneneng and a bowl of  DIY Hoisin sauce to dip.