Gluten free milk bread

Gluten-free milk bread is a soft, fluffy bread that can be enjoyed by those who need to avoid gluten. This recipe uses a blend of gluten-free flours to achieve the desired texture. Here’s how to make it:

Gluten-Free Milk Bread Recipe

Ingredients:

• 2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup (60g) sweet rice flour (also known as glutinous rice flour)
• 1/4 cup (30g) tapioca flour
• 1 tablespoon (10g) psyllium husk powder
• 1 teaspoon salt
• 2 tablespoons (25g) sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup (240ml) warm milk (dairy or non-dairy)
• 2 large eggs, room temperature
• 4 tablespoons (60g) unsalted butter, melted (or dairy-free substitute)

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm milk (about 110°F or 45°C) and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until frothy.
2. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the gluten-free all-purpose flour, sweet rice flour, tapioca flour, psyllium husk powder, and salt.
3. Combine Wet Ingredients:
   • In a separate bowl, whisk together the eggs and melted butter.
4. Mix the Dough:
   • Add the yeast mixture and the egg mixture to the bowl of dry ingredients. Mix until well combined. The dough will be quite sticky and more batter-like than traditional bread dough.
5. First Rise:
   • Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size.
6. Shape the Dough:
   • Grease a 9×5-inch loaf pan or line it with parchment paper.
   • Once the dough has risen, transfer it to the prepared loaf pan. Smooth the top with a wet spatula.
7. Second Rise:
   • Cover the loaf pan with plastic wrap or a damp cloth and let the dough rise in a warm place for another 30-45 minutes, or until it has risen just above the rim of the pan.
8. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
9. Bake the Bread:
   • Once the dough has risen, uncover the loaf pan and place it in the preheated oven.
   • Bake for 35-45 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with aluminum foil.
10. Cool the Bread:
    • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
    • Transfer the bread to a wire rack to cool completely before slicing.

Tips:

• Flour Blend: Ensure your gluten-free flour blend contains xanthan gum. If not, add 1 teaspoon of xanthan gum to the dry ingredients.
• Milk: Both dairy and non-dairy milk work well in this recipe. Choose based on your preference or dietary needs.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread.

Enjoy your soft and fluffy gluten-free milk bread!