Gluten Free Japanese Milk Bread
Experience the delight of the fluffiest gluten-free Japanese milk bread that offers a soft, cloud-like texture, perfect for any meal or occasion.
Ingredients
Dough Ingredients
- 3 tablespoons all-purpose gluten-free flour blend Use a suitable blend like Better Batter.
- 1/2 cup water
- 3 cups all-purpose gluten-free flour blend
- 3 teaspoons xanthan gum Omit if your blend already contains it.
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 2 1/2 teaspoons instant yeast Also called rapid-rise or breadmaker yeast.
- 1/2 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 1 large egg At room temperature.
- 1 1/4 cups warm milk About 100°F.
- 4 tablespoons unsalted butter Melted and cooled.
- 1 serving water roux At room temperature.
- 1 serving melted butter For brushing, optional.
Instructions
Preparation
- First, make the water roux.
- Make the bread dough by blending the dough ingredients.
- Knead the dough gently and let it rise.
Serving
- Slice the bread and serve with butter or homemade jam.
Notes
Let the dough rise longer if your kitchen feels cool. Play with different gluten-free flour blends for the best results. Don't skip the vinegar as it aids in texture.