In a mixing bowl, combine the gluten-free flour blend, instant yeast, and salt. Gradually pour in warm water while stirring until the mixture forms a sticky dough.

Transfer the sticky dough to a clean, floured surface. Knead it gently for about 5 minutes until it becomes smooth and slightly elastic.

Shape the dough into a ball and place it into a greased bowl, covering it with a damp cloth. Allow it to rise in a warm spot for about 1 hour, or until it has doubled in size.

Prepare the filling by mixing the ground pork or chicken, low-sodium soy sauce, chopped green onions, minced fresh ginger, and sesame oil in a medium bowl.

Once the dough has risen, punch it down gently to release the air. Divide it into equal portions and roll each piece into a ball, then flatten each into a circle.

Place about 1 tablespoon of the filling in the center of each dough circle. Pinch the edges together, sealing them tightly.

Line a steamer basket with parchment paper and arrange the filled buns on it, giving them space to expand. Preheat your steamer over medium heat.

Place the steamer basket over simmering water and cover with a lid. Steam the Gluten Free Bao for 15 to 20 minutes, or until fluffy and shiny.