Here’s a Gluten-Free Delicious Fluffy Milk Bread recipe that’s soft, pillowy, and perfect for toast or sandwiches:
🌟 Gluten-Free Fluffy Milk Bread
🍞 Ingredients:
Dry Mix:
-
2 ½ cups (300g) gluten-free all-purpose flour (with xanthan gum)
-
2 tbsp milk powder (optional, for richness)
-
2 tbsp sugar
-
1 tsp salt
-
1 tbsp instant yeast
Wet Mix:
-
¾ cup warm milk (not hot – around 110°F / 43°C)
-
¼ cup warm water
-
2 tbsp unsalted butter, melted
-
1 egg (room temp)
-
1 tsp apple cider vinegar (helps with structure)
Topping (Optional):
-
1 tbsp melted butter for brushing
🥣 Instructions:
-
Activate Yeast (if needed):
-
If using active dry yeast instead of instant, mix it with the warm water, 1 tsp sugar, and let it sit for 5–10 minutes until bubbly.
-
-
Mix Dry Ingredients:
-
In a large bowl, whisk together the flour, milk powder, sugar, salt, and yeast.
-
-
Mix Wet Ingredients:
-
In another bowl, combine milk, water, melted butter, egg, and vinegar. Whisk well.
-
-
Combine & Beat:
-
Add wet ingredients to dry. Beat with a hand mixer or stand mixer (paddle attachment) on medium speed for 4–5 minutes until smooth and sticky. The dough will look more like a thick batter than regular bread dough.
-
-
First Rise:
-
Scrape the dough into a greased 8×4” loaf pan. Smooth the top with wet hands or a spatula. Cover with a damp towel or plastic wrap. Let rise in a warm place for 45–60 minutes or until puffy and just over the top of the pan.
-
-
Preheat Oven:
-
Preheat to 350°F (175°C) while the dough is rising.
-
-
Bake:
-
Bake for 35–40 minutes, until golden brown and it sounds hollow when tapped. Internal temp should reach 200°F (93°C) if using a thermometer.
-
-
Cool:
-
Remove from the pan after 10 minutes. Cool completely on a wire rack.
-
-
Finish:
-
Brush with melted butter while still warm for a soft, shiny crust.
-
🧈 Tips:
-
Best eaten the same day or toasted next day.
-
For dairy-free: use almond or soy milk, and vegan butter.
-
Store in an airtight container up to 2 days or freeze slices.
