I love the fluffy airy texture of steamed bread. It's not impossible to get the same texture with a gluten free bun. This recipe is airy instead of dense and cakey! 

10-inch Bamboo Steamer

Blue Enamel Dutch Oven

Compostable Parchment Paper

1. Make a tangzhong (water roux). In a saucepan, combine 50g tapioca starch with 100g of water and stir vigorously over medium heat until the mixture becomes sticky and gummy. Pull from the heat before it becomes translucent.
2. Combine wet and dry ingredients. In a bowl, mix the tangzhong with oil, white rice flour, water, and instant yeast. Stir and knead until a uniform ball forms. Cover with a damp cloth and rest for 25 minutes, then divide into 5 even portions.
3. Form buns. Roll red bean paste into balls, then clean hands. Roll a portion of dough into a ball with your hands, then flatten. Gently place the a red bean ball inside and pinch to close. Place each bun on a small square of parchment, and arrange them inside a steamer basket so that each bun has enough room to continue rising without bumping into another bun. Cover with a damp cloth and let rise for 30-60 minutes until about 40% larger.
4. Steam. Remove the damp cloth and place the steamer basket on top of a boiling pot. Steam for 10 minutes.