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In a large mixing bowl, combine the all-purpose flour, glutinous rice flour, instant yeast, sugar, and salt. Add the warm water and vegetable oil, then mix until a shaggy dough forms. Knead the dough for about 10 minutes, or until it becomes smooth, elastic, and slightly tacky to the touch.
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until the dough has doubled in size.
Gently punch down the dough to release any air bubbles. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball, then use a rolling pin to flatten it into a round disc, about 4 inches in diameter. Place the discs on a parchment-lined baking sheet, spacing them apart.
Cover the shaped buns with a damp towel or plastic wrap and let them rise for another 30 to 45 minutes, or until they have puffed up slightly.
Set up a steamer basket or bamboo steamer over a pot of simmering water. Carefully place the buns in the steamer, making sure they're not touching each other. Steam the buns for 12 to 15 minutes, or until they're soft, fluffy, and cooked through.
Carefully remove the steamed Bao Buns from the steamer and serve immediately, either plain or with your favorite fillings and toppings.