Gluten Free Japanese Milk Bread

Creating gluten-free Japanese milk bread can be a bit challenging since the traditional recipe relies on the gluten structure to achieve its soft and fluffy texture. However, you can try a gluten-free version using alternative flours and binding agents. Here’s a basic recipe for gluten-free Japanese milk bread:


Dry Ingredients:

  • 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
  • 1/2 cup almond flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tablespoons dry milk powder
  • 2 tablespoons sugar
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon salt

Wet Ingredients:

  • 1 1/4 cups warm milk (dairy or plant-based)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey


  1. In a small bowl, combine warm milk, honey, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, potato starch, tapioca starch, dry milk powder, sugar, xanthan gum, and salt.
  3. In another bowl, whisk together the melted butter and eggs.
  4. Add the yeast mixture to the wet ingredients and mix well.
  5. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
  6. Preheat your oven to 350°F (175°C).
  7. Transfer the dough into a greased and lined loaf pan.
  8. Allow the dough to rise in a warm place for about 45-60 minutes, or until it doubles in size.
  9. Bake in the preheated oven for 30-35 minutes or until the top is golden brown, and a toothpick inserted into the center comes out clean.
  10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Remember, gluten-free baking often requires experimentation, and the results may vary based on the specific blend of gluten-free flours you use. Adjustments to the recipe may be needed to suit your taste and preferences.

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