Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 260kcal 13%
Fat 7g 10%
Saturated Fat 4g 20%
Carbohydrates 45g 15%
Fiber 2g 8%
Sugar 10g 20%
Protein 5g 10%
Cholesterol 25mg 8%
Sodium 200mg 8%

Percent Daily Values are based on a 2,000 calorie diet.

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Gluten Free Japanese Milk Bread

Name: Gluten Free Japanese Milk Bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: For the water Roux:; 3 tablespoons (26 g) all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends); ½ cup (4 fluid ounces) water; For the gf bread dough:; 3 cups (420 g) all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends), plus more for sprinkling; 3 teaspoons xanthan gum omit if your blend already contains it; ¼ teaspoon cream of tartar; ¼ cup (50 g) granulated sugar; 2 ½ teaspoons (8 g) instant yeast (also called rapid-rise or breadmaker yeast); ½ teaspoon kosher salt; 1 teaspoon apple cider vinegar; 1 (50 g (weighed out of shell)) egg at room temperature; 1 ¼ cups (10 fluid ounces) warm milk (about 100°F); 4 tablespoons (56 g) unsalted butter melted and cooled; Water roux at room temperature; Melted butter for brushing (optional)

Prep 20m

Cook 1h

Total 1h 20m

For the softest gluten free Japanese milk bread, begin with a simple cooked water roux of water and gluten free flour. So tender and chewy!

Gluten Free Bread

Nutrition Facts

Gluten Free Japanese Milk Bread

Ingredients

For The Water Roux

For The Gf Bread Dough

Steps

Nutrition Facts

Comments