Gluten Free Japanese Milk Bread

This Gluten-Free Japanese Milk Bread (Shokupan) is a remarkably soft, pillowy loaf that defies the typical dense texture of gluten-free baking. Known for its signature golden, high-gloss crust and a delicate, feather-light interior, this bread uses a specialized starter technique to achieve its famous “shredable” crumb. It is the perfect choice for thick-cut toast, gourmet sandwiches, or simply enjoying warm with a pat of butter.

Ingredients

• The Tangzhong (Starter):

  • 1/3 cup high-quality gluten-free all-purpose flour blend (ensure it contains xanthan gum).

  • 1/2 cup whole milk.

  • 1/2 cup water.

• The Main Dough:

  • 2.5 cups gluten-free all-purpose flour blend.

  • 1/4 cup granulated sugar.

  • 2 tsp instant yeast.

  • 1 tsp salt.

  • 1 large egg, room temperature.

  • 1/2 cup warm whole milk.

  • 4 tbsp unsalted butter, softened.

• The Wash:

  • 1 egg beaten with 1 tbsp milk (for that deep golden shine).