Go Back
Gluten-free Japanese milk bread loaf with a soft texture.

Gluten Free Japanese Milk Bread

A soft, fluffy, and subtly sweet gluten-free bread that's perfect for breakfast or sandwiches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: Japanese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dough
  • 3 tablespoons all-purpose gluten-free flour blend
  • 1/2 cup water
  • 3 cups all-purpose gluten-free flour blend
  • 3 teaspoons xanthan gum
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 1/2 teaspoon kosher salt
  • 1 teaspoon apple cider vinegar
  • 1 large egg (at room temperature)
  • 1 1/4 cups warm milk around 110°F for yeast activation
  • 4 tablespoons unsalted butter (melted and cooled)
  • 1 cup water roux at room temperature
For brushing
  • 2 tablespoons melted butter optional

Method
 

Preparation
  1. Make the water roux: Combine flour and water in a pan over low heat, stirring until thickened. Allow it to cool.
  2. In a mixing bowl, combine the gluten-free flour blend, xanthan gum, cream of tartar, sugar, instant yeast, salt, apple cider vinegar, egg, warm milk, and melted butter along with the cooled water roux.
  3. Mix until a dough forms, then knead gently on a floured surface until smooth.
Rising
  1. Place the dough in a greased bowl, cover it, and let it rise until doubled in size (about 1-2 hours).
  2. After rising, punch down the dough and shape it into a loaf.
  3. Place the loaf into a greased bread pan and let it rise again until it has puffed up (about 30-60 minutes).
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
  3. Remove from the oven, brush with melted butter (if desired), and let cool before slicing.

Notes

Store at room temperature in a bread bag for 3-4 days. Can be frozen for up to 3 months.