Gluten-Free Soft and Fluffy Milk Bread
Discover the secret to pillowy perfection with this Gluten-Free Soft and Fluffy Milk Bread recipe—a game-changer for anyone craving the light, tender texture of classic milk bread but without gluten. Made with a blend of gluten-free all-purpose flour and tapioca starch, this bread achieves an airy, cloud-like consistency that’s perfect for sandwiches, toast, or simply enjoying on its own. Whole milk (or a lactose-free alternative) and a touch of sugar ensure a subtle sweetness and rich flavor, while active dry yeast delivers that perfect rise. Whether you’re working with a stand mixer or mixing by hand, this recipe is easy to follow and yields a loaf with a beautifully golden crust and soft, sliceable interior. Ideal for gluten-free diets and ready in just under two hours, this homemade bread is a must-try for elevating your gluten-free baking repertoire.
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Ingredients
- 300 grams Gluten-free all-purpose flour (with xanthan gum included)
- 50 grams Tapioca starch
- 240 ml Milk (whole milk or a lactose-free alternative)
- 40 grams Unsalted butter (softened)
- 40 grams Granulated sugar
- 7 grams Active dry yeast
- 6 grams Salt
- 1 large Egg
Directions
Step 1
Warm the milk to about 40°C (105°F) and stir in the sugar until dissolved. Add the active dry yeast and let it sit for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt.
Step 3
Add the yeast mixture, egg, and softened butter to the dry ingredients. Mix thoroughly using a stand mixer with a paddle attachment or by hand with a wooden spoon until you get a smooth but slightly sticky dough.
Step 4
Scrape the dough into a greased bowl and cover it with a clean kitchen towel or plastic wrap. Place it in a warm spot to rise for about 1 hour, or until it has doubled in size.
Step 5
Once risen, grease an 8x4-inch loaf pan. Transfer the dough into the pan, smoothing the top with a spatula or damp hands.
Step 6
Cover the pan loosely with plastic wrap or a towel and let the dough rise for another 30-40 minutes until it reaches just above the edge of the pan.
Step 7
Preheat the oven to 180°C (350°F).
Step 8
Bake the bread for 30 minutes, or until the top is golden brown and a thermometer inserted into the center reads 93°C (200°F).
Step 9
Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (746.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1189.4 |
| Total Fat 49.9g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 331.2mg | 0% |
| Sodium 2578.7mg | 0% |
| Total Carbohydrate 159.8g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 54.0g | |
| Protein 22.9g | 0% |
| Vitamin D 199.3IU | 0% |
| Calcium 351.2mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 577.2mg | 0% |
Source of Calories