In a large mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water, mixing with a wooden spoon until a sticky dough starts to form.

Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.

Place the kneaded dough into a greased bowl, covering it tightly with a damp cloth or plastic wrap. Allow it to rise for about 1 hour.

While the dough is rising, mix your filling by combining ground pork or chicken, low-sodium soy sauce, chopped green onions, freshly grated ginger, and sesame oil in a separate bowl.

Once the dough has risen, gently deflate it and divide it into golf ball-sized pieces. Roll each piece into a circle about 4 inches in diameter.

Place a generous spoonful of the savory filling in the center of each dough circle. Pinch the edges tightly to seal.

Cut parchment paper into squares and place each filled bun on a square. Arrange the buns in the steamer basket.

Bring water to a gentle boil in a steaming pot and place the steamer basket above it. Cover with a lid and steam the buns for 15 to 20 minutes.