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

Transfer the sticky dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm area for about 1 hour.

In a medium bowl, combine the ground pork or chicken with low-sodium soy sauce, chopped green onions, ginger, and sesame oil. Mix well until incorporated.

Once the dough has risen, deflate it and divide into golf ball-sized portions. Shape each piece into a 4-inch circle.

Center about 1 tablespoon of the meat filling onto each circle. Pinch edges together tightly to seal.

Place filled buns on squares of parchment paper and arrange in a steamer with space to expand.

Steam the buns for about 15 to 20 minutes until soft and fluffy.