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Steamed Bun Flour
Mild and neutral, similar to other wheat flours, with its distinguishing feature being texture rather than taste.
Lens analyzedSteamed bun flour is a low-protein, finely milled wheat flour formulated specifically for Chinese steamed buns like bao and mantou, producing the soft, tender, bright white crumb those breads are known for. It behaves differently from all-purpose flour, since the lower gluten content keeps the steamed dough light rather than chewy.
Where it comes from
Steamed buns have a long history in Chinese cooking, and specialty low-protein flours were developed specifically to match the soft texture home cooks and bakeries expect from bao and mantou, distinct from the higher-protein flours used for Western yeast breads.
Buying it
Look for it in Asian grocery stores, often labeled as bao flour, dumpling flour, or low-gluten flour, since it isn't typically stocked alongside standard all-purpose flour in general grocery stores.
Storing it
Store it in an airtight container in a cool, dry pantry the same way you would other wheat flours, and consider the fridge or freezer for longer-term storage to keep it fresh.
Keeps about 1 year in the pantry.
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