Gluten-Free Japanese Milk Bread: 5 Secrets to Perfect Texture!
This gluten-free Japanese Milk Bread recipe yields incredibly soft and fluffy bread with a slightly sweet flavor. Learn the 5 secrets to achieving perfect texture every time!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour Blend with xanthan gum
- 0.5 cup Tapioca Starch
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 package Active Dry Yeast
- 0.75 cup Milk Warm
- 4 tablespoons Butter Melted
- 1 Egg Large
Instructions
Preparation Steps
- In a large bowl, combine flour, tapioca starch, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg. Mix until a shaggy dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1-1.5 hours or until doubled in size.
- Punch down the dough and divide into equal portions. Shape each portion into a ball and place in a greased loaf pan.
- Cover and let rise for another 30-45 minutes.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use a gluten-free flour blend specifically designed for baking. Store the bread in an airtight container at room temperature for up to 3 days.