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
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The Tangzhong (Starter):
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1/3 cup high-quality gluten-free all-purpose flour blend (ensure it contains xanthan gum).
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1/2 cup whole milk.
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1/2 cup water.
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The Main Dough:
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2.5 cups gluten-free all-purpose flour blend.
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1/4 cup granulated sugar.
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2 tsp instant yeast.
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1 tsp salt.
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1 large egg, room temperature.
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1/2 cup warm whole milk.
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4 tbsp unsalted butter, softened.
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The Wash:
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1 egg beaten with 1 tbsp milk (for that deep golden shine).
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- see continuation on next page
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