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Loaf of gluten-free Japanese milk bread on a wooden table.

Gluten Free Japanese Milk Bread

A tender, pillowy bread that's gluten-free and perfect for everything from breakfast toast to sandwiches.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Bread, Breakfast, Snack
Cuisine: Gluten-Free, Japanese
Calories: 150
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 count egg (at room temperature)
  • 1 1/4 cups warm milk
  • 4 tablespoons unsalted butter (melted and cooled)
  • 1 count water roux (at room temperature)
  • 1 tablespoon melted butter (for brushing, optional)

Method
 

Preparation
  1. 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.
  2. Combine the dough ingredients: In a large bowl, mix the gluten-free flour, xanthan gum, cream of tartar, sugar, instant yeast, and salt.
  3. Knead gently: Add the warm milk, apple cider vinegar, egg, melted butter, and cooled water roux. Knead until you have a smooth dough.
  4. Let it rise: Cover your bowl and let the dough rise until it doubles in size, about an hour.
  5. 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.
  6. Bake the bread: Preheat your oven to 350°F (175°C) and bake until golden brown and cooked through, approximately 25-30 minutes.
  7. Let cool: Allow the loaf to cool completely before slicing into its fluffy goodness.

Notes

Use warm milk to activate the yeast better. Don’t skip the xanthan gum as it's essential for structure and chewiness. Try adding toppings like seeds or oats for extra crunch.