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.
- Wet your hands or spatula (to prevent sticking) and gently scrape the dough into the prepared pan. Smooth the top into an even layer.
- Optionally, you can score the top with a sharp knife or razor blade for a professional look.
6. Second Rise:
- Cover the pan loosely with greased plastic wrap and let it rise again in a warm place for 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- The dough should rise to just about the top of the pan.
7. Bake:
- Gently brush the top with the egg wash for a shiny, golden crust.
- Bake for 40-50 minutes, or until the top is deep golden brown and the internal temperature registers 190-200°F (88-93°C) on an instant-read thermometer. This is the most reliable way to know it’s done.
- If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
8. Cool:
- This is vital! Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Then, transfer it to a wire rack to cool completely before slicing. Gluten-free bread continues to set as it cools, and slicing it warm will result in a gummy texture.
Tips for Success:
- Weigh Your Ingredients: For the best and most consistent results in gluten-free baking, use a kitchen scale.
- Don’t Over-Proof: Gluten-free bread doesn’t need as long to rise as wheat bread. Over-proofing can cause it to collapse.
- Cool Completely: Resist the urge to slice it while warm. Waiting ensures a perfect, non-gummy crumb.
- Storage: Store cooled bread in an airtight container or bag at room temperature for up to 3 days. For longer storage, slice it, wrap it well, and freeze it for up to 3 months. Toast slices directly from the freezer.
Enjoy your delicious, homemade gluten-free milk bread