The Softest Slice of Heaven Awaits You
Have you ever dreamed of a bread that’s as soft as a cloud and as comforting as a warm hug? Enter Gluten Free Japanese Milk Bread! This delightful loaf is not just any bread; it’s a tender, pillowy creation that melts in your mouth. Perfect for everything from breakfast toast to sandwiches, it has taken the culinary world by storm— and guess what? You can make it at home, too!
Why Make This Recipe
Why should you dive into this delightful baking adventure?
- Easy to Follow: You don’t need to be a master baker to whip this up. If you can mix, knead, and wait for dough to rise, you’re golden!
- Family Friendly: Kids love this bread, and adults can’t resist its fluffy texture. It’s perfect for breakfast or snacking—no more fighting over the last slice!
- Healthy and Homemade: You’re in control of the ingredients, so no hidden additives or preservatives here. Plus, it’s gluten-free, so it’s all about enjoying without the guilt! 😇
Ingredients
You don’t need fancy stuff — just these basics!
- 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 egg (at room temperature)
- 1 1/4 cups warm milk
- 4 tablespoons unsalted butter (melted and cooled)
- Water roux (at room temperature)
- Melted butter (for brushing, optional)
Directions
Ready to bake? Let’s rock this!
- Make the water roux: Combine equal parts of flour and water in a small saucepan over medium heat, stirring until it thickens. Cool down to room temperature before using.
- Combine the dough ingredients: In a large bowl, mix the gluten-free flour, xanthan gum, cream of tartar, sugar, instant yeast, and salt.
- Knead gently: Add the warm milk, apple cider vinegar, egg, melted butter, and cooled water roux. Knead until you have a smooth dough.
- Let it rise: Cover your bowl and let the dough rise until it doubles in size, about an hour.
- Shape the dough: Once risen, shape your dough into a loaf and place it in a greased pan. Let it rise again until it’s puffy—about 30 minutes.
- Bake the bread: Preheat your oven to 350°F (175°C) and bake until golden brown and cooked through, approximately 25-30 minutes.
- Let cool: Allow the loaf to cool completely before slicing into its fluffy goodness.
How to Make Gluten Free Japanese Milk Bread (Overview)
Picture this: you’re first creating a water roux which is the secret to that dreamy soft texture. Then, mix together your dry ingredients before adding all the wet stuff to form a dough that’s smooth and inviting. After a good rise, you shape it into a loaf, give it a little more time to puff up, and finally, bake it until golden. Pro tip: Don’t rush the rising times; patience is key to that pillowy softness!
How to Serve Gluten Free Japanese Milk Bread
This bread is incredibly versatile and practically begs for toppings! Swipe on a thick layer of butter and indulgent jam, or pile it high with your favorite sandwich fillings. Imagine biting into a warm slice with the aroma wafting through your kitchen—pure bliss. You can also cube it for an amazing bread pudding or serve it with soup for a comforting meal.
How to Store Gluten Free Japanese Milk Bread
Your homemade sourdough can hold up quite well! Keep it at room temperature for about 2-3 days. For longer storage, slice and freeze it—just pull out a piece whenever you crave that fresh-baked taste. To reheat, pop it in the toaster or warm it in an oven for that just-out-of-the-oven feel!
Tips to Make Gluten Free Japanese Milk Bread
Here are a few insider tips to ensure success:
- Use warm milk: It activates the yeast better, ensuring a good rise.
- Invest in good gluten-free flour: Brands vary, and some work better than others for bread.
- Don’t skip the xanthan gum: It’s the superhero that helps give your bread structure and chew.
- Try adding toppings: Before baking, sprinkle some seeds or oats on top for extra crunch.
Variation
Want to spice things up? Add a hint of matcha for that unique green tea flavor, or fold in some chocolate chips for a sweet twist. If life threw you a curveball, consider a vegan version! Just swap the egg with flaxseed meal and use plant-based milk and butter.
FAQs
- Can I use regular flour instead? Nope! This recipe is designed for gluten-free flour. Stick to that for the best results.
- Can I make this ahead of time? You can prepare the dough, let it rise, and then shape and refrigerate it overnight. Just let it warm up before baking!
- How do I freeze the bread? Slice and pack it in an airtight container or ziplock, and it should keep fresh for about a month. Just thaw and enjoy!
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Japanese Milk Bread
Ingredients
Method
- Make the water roux: Combine equal parts of flour and water in a small saucepan over medium heat, stirring until it thickens. Cool down to room temperature before using.
- Combine the dough ingredients: In a large bowl, mix the gluten-free flour, xanthan gum, cream of tartar, sugar, instant yeast, and salt.
- Knead gently: Add the warm milk, apple cider vinegar, egg, melted butter, and cooled water roux. Knead until you have a smooth dough.
- Let it rise: Cover your bowl and let the dough rise until it doubles in size, about an hour.
- Shape the dough: Once risen, shape your dough into a loaf and place it in a greased pan. Let it rise again until it’s puffy—about 30 minutes.
- Bake the bread: Preheat your oven to 350°F (175°C) and bake until golden brown and cooked through, approximately 25-30 minutes.
- Let cool: Allow the loaf to cool completely before slicing into its fluffy goodness.