Here’s a soft, fluffy gluten-free milk bread recipe inspired by Japanese-style shokupan. It stays tender for a couple of days and works well for sandwiches or toast.
Gluten-Free Milk Bread
Ingredients
Dry
3 cups gluten-free bread flour blend (with xanthan gum)
2 tbsp sugar
1 tsp salt
2¼ tsp instant yeast
Wet
1 cup warm milk (about 38–43°C / 100–110°F)
2 large eggs, room temperature
4 tbsp unsalted butter, softened
1 tsp apple cider vinegar or lemon juice
Optional for extra softness
2 tbsp milk powder
1 tbsp honey
Tangzhong (recommended for softness)
This helps gluten-free bread stay moist and pillowy.
In a small saucepan, whisk:
3 tbsp gluten-free flour
½ cup milk
Cook over medium heat until it thickens into a paste. Cool slightly before using.
Instructions
Mix dry ingredients
In a large bowl, combine flour, sugar, salt, yeast, and milk powder if using.
Add wet ingredients
Add warm milk, eggs, butter, vinegar, honey, and the tangzhong paste.
Beat the dough
Gluten-free dough is more like thick batter than traditional dough. Beat for 4–5 minutes with a stand mixer or sturdy spoon until smooth.
First rise
Transfer to a greased loaf pan. Smooth the top with wet hands or a spatula. Cover and let rise in a warm place until about 1.5× in size, around 40–60 minutes.
Bake
Bake at 175°C / 350°F for 35–45 minutes until golden brown and the center reaches about 93°C / 200°F.
Cool completely
Let cool in the pan for 10 minutes, then transfer to a rack. Slice only after fully cooled.
Tips
For the softest texture, use a gluten-free bread flour that contains psyllium husk or xanthan gum.
If your dough seems too thick, add 1–2 tbsp extra milk.
Brushing the top with melted butter after baking keeps the crust soft.
Store wrapped at room temperature for 2 days or freeze slices for longer storage.
For dairy-free variation:
Use oat or almond milk
Replace butter with vegan butter
If you want, I can also give:
a high-protein version
a bread-machine version
a Pakistani-measurement version (cups + grams commonly available ingredients)
or a bakery-style ultra-fluffy version with psyllium husk.
