Go Back
–+ servings
Gluten Free Milk Bread

Gluten Free Milk Bread

This gluten free milk bread is pillowy soft with a lovely pull-apart texture that makes every slice a treat. Perfect for sandwiches or enjoying on its own.
Print Pin

Equipment

  • 9x5 inch loaf pan
  • wire rack

Ingredients

  • 2 1/2 cups Gluten Free 1-to-1 Baking Flour
  • 1/4 cup Tapioca Starch
  • 2 tsp Psyllium Husk Powder
  • 1 1/4 tsp Salt
  • 1 packet (2 1/4 tsp) Active Dry Yeast
  • 3 tbsp Granulated Sugar
  • 3/4 cup Whole Milk (warmed to 110 F)
  • 2 Large Eggs (room temperature)
  • 3 tbsp Unsalted Butter (melted and cooled)
  • 1/4 cup Heavy Cream
  • 1 tsp Apple Cider Vinegar

For the Topping

  • 1 tbsp Unsalted Butter (melted)

Instructions

  • In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and yeast. Stir gently and let sit for 8 to 10 minutes until foamy and bubbly.
  • In a large bowl, whisk together the gluten free flour, tapioca starch, psyllium husk powder, remaining sugar, and salt.
  • Add the eggs, melted butter, heavy cream, and apple cider vinegar to the yeast mixture. Whisk until smooth, then pour into the dry ingredients. Stir vigorously with a wooden spoon for 2 to 3 minutes until a smooth, thick, sticky dough forms.
  • Grease a 9x5 inch loaf pan. Divide the dough into 4 equal portions. With oiled hands, gently shape each portion into a smooth ball and place them side by side in the pan. This creates the signature pull-apart sections of milk bread.
  • Cover loosely with greased plastic wrap and let rise in a warm spot for 50 to 65 minutes, until the dough has risen above the rim of the pan.
  • Preheat the oven to 350 F. Bake for 32 to 38 minutes, until the top is golden brown and the internal temperature reaches 200 F. Tent with foil during the last 10 minutes if the top is browning too quickly.
  • Remove from the oven and immediately brush the top with the melted butter. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack. Allow it to cool for at least 20 minutes before slicing. The crumb will be incredibly soft, fluffy, and slightly sweet.
Course: Breakfast
Cuisine: Japanese
Keyword: gluten free bread, gluten-free, milk bread, pull-apart bread
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 2 hours 10 minutes
Servings: 10 slices

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g
Calories: 191kcal
Cost: $8