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:
Ingredients:
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
Instructions:
- In a small bowl, combine warm milk, honey, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- 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.
- In another bowl, whisk together the melted butter and eggs.
- Add the yeast mixture to the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Preheat your oven to 350°F (175°C).
- Transfer the dough into a greased and lined loaf pan.
- Allow the dough to rise in a warm place for about 45-60 minutes, or until it doubles in size.
- 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.
- 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.
