Gluten-Free Japanese Milk Bread

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm milk (about 105-115°F) 1 cup warm milk (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp unsalted butter, melted and slightly cooled 3 tbsp unsalted butter, melted and slightly cooled

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, whisk together the warm milk, room temperature eggs, and melted butter until well combined. The mixture should be smooth and slightly emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or stand mixer fitted with a dough hook until a cohesive, sticky dough forms. Gluten-free dough will be softer and more batter-like than traditional dough, so do not be alarmed by its consistency.

4. 4

   Lightly grease your hands with oil or water, or use a piece of parchment paper to shape the dough into your desired loaf pan or freeform shape. Allow the dough to rest in a warm place for about 10 minutes before baking; this helps it relax and become easier to handle.

5. 5

   Bake in a preheated oven at 375°F (190°C) for approximately 25-30 minutes, or until the crust is a beautiful golden brown and the internal temperature reaches 200-210°F (93-99°C). Allow the bread to cool completely on a wire rack before slicing to achieve the best texture.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.