Milk bread is known for its pillowy texture and slight sweetness, making it perfect for sandwiches, toast, or enjoying warm with butter. This gluten-free version captures that same tender crumb and rich flavor while staying light and airy. With the right blend of gluten-free flours and a touch of milk, this bread bakes up golden, soft, and irresistibly fluffy — you won’t believe it’s gluten-free!
🥛 Ingredients:
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2 cups (240g) gluten-free all-purpose flour blend (with xanthan gum)
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½ cup (60g) tapioca flour (helps with chew and stretch)
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1 packet (2 ¼ tsp) instant yeast
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3 tbsp sugar
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1 tsp salt
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1 cup warm milk (dairy or non-dairy, about 110°F)
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2 tbsp unsalted butter, melted (or dairy-free alternative)
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1 egg (room temperature)
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1 tsp apple cider vinegar (helps structure)
🍞 Instructions:
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Activate yeast
In a small bowl, mix warm milk with 1 tbsp sugar and yeast. Let it sit 5–8 minutes until foamy. -
Mix dry ingredients
In a large bowl, whisk together gluten-free flour blend, tapioca flour, remaining sugar, and salt. -
Combine wet ingredients
Add the yeast mixture, egg, melted butter, and vinegar to the dry mix. Stir until a thick, sticky dough forms. -
Knead & rest
Beat with a hand mixer (paddle attachment) or stand mixer on medium speed for 3–4 minutes until smooth and slightly stretchy. Cover and let rest for 30–40 minutes until slightly puffy. -
Shape & rise
Transfer the dough into a greased loaf pan, smoothing the top with a spatula. Cover loosely and let rise for another 30–40 minutes until the dough nearly reaches the top of the pan. -
Bake
Preheat oven to 350°F (175°C). Bake for 35–40 minutes until golden brown and the loaf sounds hollow when tapped. -
Cool
Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice once fully cooled.
✨ Tip: Store at room temperature for 2 days or slice and freeze for longer freshness. Toasting brings out even more flavor!
Would you like me to also give you a dairy-free version of this gluten-free milk bread so it’s fully allergen-friendly?
