Of course. Here is a detailed recipe for a wonderfully soft and fluffy Gluten-Free Milk Bread. This recipe uses a blend of gluten-free flours and a tangzhong (a cooked flour paste) to create that signature soft, tender, and moist texture that lasts for days.
Gluten-Free Milk Bread (Tangzhong Method)
This recipe yields one standard loaf.
Part 1: The Tangzhong (Flour Paste)
This is the secret to incredibly soft and springy gluten-free bread.
25 g (about 3 tbsp) gluten-free bread flour blend (see note below)
120 ml (½ cup) whole milk or water (or a mix of both)
Part 2: The Dry Ingredients
300 g (about 2 ½ cups) high-quality gluten-free bread flour blend (See crucial note below!)
7 g (1 packet or 2 ¼ tsp) instant yeast or rapid-rise yeast
30 g (2 ½ tbsp) granulated sugar
6 g (1 tsp) salt
1 tsp xanthan gum (omit if your blend already contains it)
Part 3: The Wet Ingredients
120 ml (½ cup) warm whole milk (about 110°F/43°C)
1 large egg, at room temperature
40 g (3 tbsp) unsalted butter, melted and slightly cooled
The prepared tangzhong (from Part 1), cooled to room temperature
Part 4: For Brushing
1 egg yolk + 1 tbsp milk (for a golden shine)
Or, melted butter (for a soft crust)
CRUCIAL NOTE ON FLOUR:
You must use a gluten-free flour blend designed for bread-making. All-purpose blends like Cup4Cup or Bob’s Red Mill 1-to-1 will work well. Do not use a single flour like almond or coconut flour. The blend should contain starches and binders like xanthan gum.
Instructions
1. Make the Tangzhong:
In a small saucepan, whisk the 25g of flour and the 120ml of milk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a paste-like consistency (about 2-4 minutes). It should leave visible lines when you whisk through it.
Immediately transfer the tangzhong to a clean bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
2. Combine Dry Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment (not the dough hook), whisk together the gluten-free bread flour, instant yeast, sugar, salt, and xanthan gum (if using).
3. Combine Wet Ingredients & Mix:
In a separate bowl or jug, whisk together the warm milk, egg, melted butter, and the cooled tangzhong until smooth.
With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients.
Once combined, increase the speed to medium and beat for 3-5 minutes. The dough will look more like a very thick, sticky cake batter than traditional bread dough. This is normal.
4. First Rise:
Scrape the dough into a lightly greased bowl. Smooth the top with wet hands.
Cover the bowl with plastic wrap or a damp tea towel and place it in a warm, draft-free spot to rise for 45-60 minutes, or until it has puffed up significantly (it may not quite double, and that’s okay).
5. Shape the Loaf:
Lightly grease a 9×5-inch loaf pan.
