Prepared with a rice flour-and-starch dough, these steamed gluten-free bao remind me of sticky-rice dumplings, though the gluten-free ones are firmer, buff in color, and bit translucent in appearance. They’re good tasting and I'd gladly offer them to guests who have a difficult time with gluten.
You’ll have to let the formed buns rise in a deep baking pan, then transfer them to a steamer tray to cook. When I let the buns rise in a bamboo steamer tray, the dough didn’t have a warm enough environment to rise due to the open nature of the steamer tray. It took f.o.r.e.v.e.r. to get yeasty action going.