Ingredients
Scale
- 100 g rice or tapioca starch (for tangzhong)
- 100 g water (for tangzhong)
- 100 g milk (for tangzhong)
- 250 g gluten-free flour blend
- 1 tsp active dry yeast
- 1 egg
- 50 g sugar
- 1 tsp salt
- 30 g butter, softened
- 1 tsp xanthan gum or 6 g psyllium husk powder (binder)
Instructions
- Prepare tangzhong by whisking the starch with water and milk, then cook until it thickens.
- Mix the tangzhong with gluten-free flour blend, yeast, milk, egg, sugar, salt, butter, and xanthan or psyllium.
- Knead the dough until cohesive, about 6–8 minutes in a stand mixer on low-medium speed.
- Let the dough rise in a warm place until slightly puffy, about 45–60 minutes.
- Divide the dough into three or four pieces and shape into cylinders.
- Place the shaped dough in a greased loaf pan and proof until nearly doubled in size.
- Brush with egg wash and bake at 350°F for 30–35 minutes until the internal temperature reaches 195–200°F.
Notes
For best results, ensure proper tangzhong consistency and proof in a warm, draft-free area.
- Prep Time: 90 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg