Gluten-free Bread Archives - Gluten Free on a Shoestring

Gluten Free Japanese Milk Bread | The Softest GF Bread Ever

By Nicole Hunn | Published: March 27, 2019 | Posted In: Breads

This super simple recipe for gluten free Japanese milk bread makes the softest recipe for batter-style gluten free bread you've ever seen, or tasted!

A loaf of sandwich bread half sliced

What makes this the best gluten free Japanese milk bread ever

This loaf of bread is soft and tender without being super airy, like an English muffin bread. The crust is thin and crisp, but still tender and chewy.

It's basically the softest bread you'll ever eat—and it's simple to make, too. The simple method we use for this gf bread locks in moisture without making the dough difficult to handle or resulting in a soggy bread.

If you've never heard of a Japanese “water roux,” it's just a mixture of gluten free flour and water that's briefly cooked on the stovetop until it thickens.

A gluten free water roux is simple to make with just these 2 simple gluten free pantry ingredients, and you can even make it ahead of time. After making the roux, you'll let it cool and then add it to the rest of the gf bread ingredients and make the softest gf bread of your life!

A loaf of Japanese milk bread on a wire rack

How to work with batter-style gluten free bread

I began making homemade gluten free bread way back in 2005, only my second year of baking gluten free at all. Those first breads were all in the “batter-style,” which simply means that the bread dough appears more like a cookie dough batter than what you would expect from yeast bread dough. Since then, I've learned so much about gf yeast bread baking, much of which you can find in this post on how to make gluten free bread.

Even though I've moved on to develop other methods, recipes like this gluten free Japanese milk bread and our old-style gluten free white sandwich bread still work beautifully—and have a special place in my kitchen (and my heart ❤️).

The raw bread dough itself in batter-style bread baking is wet and remains that way all the way through shaping since it doesn't “stretch” when raw. Gluten free flours are typically water-loving, and the original successes in gluten free yeast bread baking called for adding more liquid to the bread to enable the yeast to thrive.

If any yeast bread dough is too dry or becomes that way during its rising time, the yeast will not thrive and the bread dough will not rise. My bread recipes made with gluten free bread flour have something different (whey protein isolate and Expandex modified tapioca starch) added to them.

Without that, all purpose gluten free flours will absorb tons of the water in the recipe and dry out the dough without more moisture. And that leads to an underwhelming (or completely absent) rise.

These batter-style bread recipes aren't as easy to shape as conventional bread recipes, and the rise isn't as smooth. That's why you'll see pockmarks in the bread both before and after baking.

But they require fewer unfamiliar ingredients as my newer recipes, and they are much easier to adapt to accommodate additional allergies (please scroll down to the Ingredients and substitutions section for more detail on that).

Three folded over pieces of raw bread dough on a board

How to handle this gluten free bread dough

Since this batter-style bread dough is quite wet and must stay that way, keep in mind that the dough will be tacky to the touch both before, during and after shaping. It also will not rise as smoothly as we might like, taking on something of a cratered appearance.

You can smooth out the dough after its rise, if you like, with wet fingers but don't expect a tight rise. Even though the dough is wet, though, the moisture is still in balance with the other ingredients in the recipe. If you add too much moisture, the bread won't ever bake all the way through to the center and you'll end up with gummy spots.

You can sprinkle this dough very lightly with more flour as you're shaping it, but use as little as you possibly can. Try flouring your fingers a bit, rather than the dough very often, and use a light touch so the dough stays wet.

Remember that you won't be able to get the dough to be completely smooth on the outside, so let go of that goal!

A loaf pan with white paper lining and three pieces of raw bread dough

What is a water roux and what does it do in this gluten free bread recipe

Our batter-style gluten free white sandwich bread develops a thick bakery-style crust on the outside. But this loaf of bread stays soft all the way through the end of its baking.

The water roux that you make at the start of the recipe helps lock in moisture. It's just a simple cooked mixture of gluten free flour and water.

The water roux can be made days ahead of time (and even doubled, then divided for each loaf), and stored in a sealed container in the refrigerator. That way, you can dump all the ingredients into your mixer whenever you're ready to make some bread without having to engage in that extra step of making the roux.

Closeup image of Japanese milk bread in a loaf pan

Ingredients and substitutions for this gluten free Japanese milk bread recipe

How to make gluten free dairy free Japanese milk bread

This recipe contains dairy in the form of butter and milk, both of which are generally not that difficult to replace. Instead of cow's milk, you can easily use unsweetened almond milk or coconut milk in the carton. Just be sure not to use anything nonfat (dairy or otherwise) since it has less richness and more additives.

Instead of the butter, try using Earth Balance buttery sticks in both the bread dough and for brushing the top of the bread. You might actually even be able to use a mild-tasting extra virgin olive oil in place of butter as well, but I haven't tested any fats in this recipe that are liquid at room temperature.

Can you make this gluten free bread recipe without eggs?

Since there is only one egg in this recipe, you can try using a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) in its place. Since this is a batter-style bread, you need a fair amount of help getting it to rise. Without the egg, even with an egg replacer, the bread will likely be denser.

Can you make this gluten free bread recipe without yeast?

You cannot make this yeasted bread without yeast as there is no proper substitute. Try my yeast free gluten free sandwich bread instead!

Replacing instant yeast with active dry yeast

If you only have active dry yeast, you can use that to replace instant yeast. Just use 25% more yeast (here, that would be a total of 10 grams). You'll also have to hydrate the yeast in a few tablespoons of the milk before adding it to the dough at the same time as the rest of the milk.

How to make super soft gluten free Japanese milk bread, step by step

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Gluten Free Japanese Milk Bread

For the softest gluten free Japanese milk bread, begin with a simple cooked water roux of water and gf flour. It's easier than you think, and you'll be amazed at how tender, chewy, and delicious this gf bread is!

Course: Bread

Cuisine: Japanese

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 standard loaf

Author: Nicole Hunn

Equipment

Stand mixer fitted with paddle attachment

Ingredients

For the water Roux

3 tablespoons (26 g) all purpose gluten free flour blend (I used Better Batter)
½ cup (4 fluid ounces) water

For the gf bread dough

3 cups (420 g) all purpose gluten free flour blend (I used Better Batter), plus more for sprinkling
1 ½ teaspoons xanthan gum omit if your blend already contains it
¼ teaspoon cream of tartar
¼ cup (50 g) granulated sugar
2 ½ teaspoons (8 g) instant yeast (also called rapid-rise or breadmaker yeast)
½ teaspoon kosher salt
1 teaspoon apple cider vinegar
1 (50 g (weighed out of shell)) egg at room temperature
1 ¼ cups (10 fluid ounces) warm milk (about 100°F)
4 tablespoons (56 g) unsalted butter melted and cooled
Water roux at room temperature
Melted butter for brushing (optional)

Instructions

First, make the water roux.

In a small saucepan, place the roux ingredients and whisk to combine well. Cook the roux over medium-high heat, whisking constantly, until thickened enough that the whisk leaves a visible trail.
Remove it from the heat immediately and allow to cool to at least warm room temperature. The roux can be made ahead of time and stored in a sealed container in the refrigerator. Just allow it to come to room temperature before baking with it.

Make the bread dough.

Grease and line a standard 9-inch x 5-inch loaf pan and set it aside.
In the bowl of a stand mixer fitted with the paddle attachment, place 3 cups of the flour, xanthan gum, cream of tartar, sugar and yeast, and whisk with a separate handheld whisk to combine well. Add the kosher salt, and whisk once again to combine.
Add the vinegar, egg, milk, butter, and water roux, and mix well on low speed. Once the dry ingredients have been incorporated into the wet ingredients, turn the mixer up to high speed and allow to mix for about 3 minutes. The dough should be shaggy and tacky to the touch.
Turn the dough out onto a very lightly floured surface, and divide into 3 equal portions (each about 350 grams). Work with one piece of dough at a time.
Pat out the first piece of dough into a flat disk about 3/4-inch thick. Fold the disk loosely in half from one short end to the other. Repeat with the remaining pieces of dough.
Stack the folded pieces of dough one behind the other, the rounded (folded) part facing up. The shaped pieces of dough should fit snugly in the pan from end to end, and will rise up, not out.
Spray the dough lightly with warm water, and cover the pan loosely with plastic wrap. Place in a warm, draft-free location to rise until it has reached about 150% of its original volume.
While the dough is rising, preheat your oven to 350°F.
Once the dough has finished rising, remove the plastic wrap, brush lightly with the optional melted butter, and place in the center of the preheated oven. Bake for 45 minutes.
Remove the bread from the loaf pan and transfer to a rimmed baking sheet. Return the bread on the baking sheet to the oven.
Continue to bake until the loaf sounds hollow when thumped on the side and reads about 190°F when an instant-read thermometer is inserted in the center of the loaf and is lightly golden brown all over (about another 10 minutes). Remove the loaf from the oven and transfer it to a wire rack to cool completely before slicing and serving.

Notes

Adapted heavily from The 350 Degree Oven: Adventures in Mika’s Kitchen.

Originally posted on the blog in 2012. Recipe adapted slightly, photos, video, and text nearly all new.

Christmas Panettone Bread II

By Nicole Hunn | Published: December 12, 2012 | Posted In: Breads, Holiday season recipes, Holidays

A piece of bread on a cutting board

I first posted a recipe for gluten-free Christmas Panettone last year, just a couple days before the holiday. My son made me do it, with the “what is that, Mom?” and the “do you think maybe sometime you could make it gluten-free?” He has dimples. They make me do things. This year, I tweaked the recipe a bit (added Expandex and whey powder, cut down on the eggs and the yeast, and added more milk, mostly), but mostly I'm talking about it again so I had the chance to show you some better photos.

Bread on white plate

Expandex helps the bread crisp, and gives it a looser, more tender crumb. It also helps the bread rise well with less yeast, so it doesn't overproof. I buy Expandex online here, but there are other online sources. Since Christmas is still almost 2 weeks away, you still have time to order.

Bread being shaped and baked

I use a brioche mold, since I don't have a panettone mold. My kitchen has no more room for a 1-trick pan.

A piece of cake or bread on white plate

What's the story with the panettone in those boxes in the drug store, anyway? They make me sad. I wouldn't eat it, even if it didn't have gluten in every wee little crumb. This is the real deal, gluten or no gluten. Have a happy & a merry.

How-To Store Gluten-Free Bread: 10 Rules To Live By

By Nicole Hunn | Published: August 30, 2012 | Posted In: Basics, Breads

Gluten Free Bread: How to Store It so it lasts! Gluten-free bread recipes are the holy grail of gluten-free baking. It's within reach, when you have the right gluten-free bread recipe. And once you've read up on my Top 10 Secrets To Making Good Gluten-Free Bread. But what about once you've made it, and you want to use it to make your family's back-to-school lunches—How do you store that homemade gluten free bread?

Here are the 10 rules to live by.

But first, are you scared to make gluten-free yeast bread? Try the White Sandwich Bread recipe (that's what you see in the photo above) on page 104 of My Cookbook. It's your best chance at early success, and it's my family's everyday bread. Now on to those rules…

1. When it's first baked, store homemade gluten free bread it in a breadbox. And make sure the bread has enough empty space around it that air can circulate around it. A closed breadbox retains some moisture in the box, so the bread doesn't dry out, but doesn't hold it so close to the bread that it makes it soggy.

2. Never store homemade gluten free bread in a sealed plastic bag at room temperature. The moisture in the bread will condense and cling to the bread, making it terribly soggy.

3. Never store homemade gluten free bread in a paper bag. The paper bag will itself become moist from humidity in the surrounding air, and your bread will become soggy.

4. Never store gluten free bread in the refrigerator (homemade or store-bought). The refrigerator is designed to keep moisture at bay, as moisture tends to spoil food. Storing bread in the refrigerator will dry out your bread in a hurry.

5. Store leftover gluten free bread that is older than 3 to 4 days (depending upon humidity levels in your kitchen) in the freezer. To prevent freezer burn due to loss of moisture, first wrap bread tightly in a freezer-safe wrap. I really like Glad Press'n Seal freezer wrap. It is sturdy and clings tight to whatever you wrap in it.

6. If you don't expect to use all of the frozen gluten free bread at once, consider slicing it before wrapping and freezing it. That way, you should be able to defrost just what you need without compromising the rest of the loaf.

7. Cool homemade gluten free bread completely before placing it in a breadbox or other container, and before freezing it. Otherwise, the moisture in the bread that would have evaporated upon cooling will instead condense and ruin any hope of crispness.

8. Never slice into homemade GF bread before it is completely cool. It won't hold its shape, so you won't get a clean slice. It's so hard to wait. Try try and try again.

9. Leave a fresh loaf of homemade GF bread whole, unsliced, until you are ready to use it. The crust will help keep the bread from going stale.

10. Once you have sliced into a loaf of homemade GF bread, when you store it in a breadbox, store it with the cut side down, to minimize staleness.

Love,
Me

P.S. If you haven’t yet, please pick up a copy of My Cookbook! I can’t keep the blog going without your support!

Whole Grain Gluten Free Bagels

By Nicole Hunn | Published: April 17, 2012 | Posted In: Breads

These whole grain gluten free bagels are crusty on the outside, chewy on the inside like a real New York bagel, with the chew of whole grains.

Gluten Free Whole Grain Brown Bagels
As a card-carrying New Yorker, I am greatly offended by bagel-shaped bread that has the nerve to masquerade as a bagel. This is a bagel. And a whole-grain-y one to boot. A bagel isn't a bagel if it isn't boiled first, and baked after. It might be gluten free bread, but it ain't no bagel.

I've been experimenting with a special ingredient, Expandex modified tapioca starch. It holds things together, gives a great texture, and even helps the bagels crisp in the oven, and forms a really important part of the gluten free bread flour blend that we use in other bread recipes.

Raw bagels on brown surface A close up of raw bagels

The bagels have risen. Carefully lower them into boiling sugar water, two-by-two. The bagels can be frozen in a single layer on a baking sheet after being boiled and before being brushed with the egg washed and baked. When ready to bake, simply defrost in the refrigerator overnight, and continue with the rest of the recipe as directed.

They can also be frozen after being baked. Do not store leftover bagels in the refrigerator, as they will become stale.
If you don't have (and don't want to get) Expandex, replace with an equal amount Better Batter by weight. The dough will be more difficult to handle, and the end result will have a looser crumb and won't be as crispy outside.

Bagels with cream cheese on white surface

Herb Beer Bread

By Nicole Hunn | Published: March 27, 2012 | Posted In: Breads

Herb beer bread on a towel

You know that feeling, when you just think to yourself, “Gee, I really wish I could give beer to my impossibly small, wildly underage children”? Polite society can be so restrictive.

Blah blah blah brain development. Blah blah blah alcoholism rates and early experimentation contributing greatly to an increase. Blah blah blah bladdy blah.

Well, happy day! Problem. Solved.

A loaf of bread on a towel

Which gluten free beer is best for baking?

I have used various gluten-free beers in this recipe. This time, I used Estrella. I have also used Redbridge and Bard's. So far, Estrella is the one I like best in beer bread.

Baking with beer is like cooking with wine. Don't cook with a wine you wouldn't drink (the flavor doesn't dissipate – it concentrates), and don't bake with a beer you wouldn't drink (same reason).

Bowls of ingredients on a towel

What's your favorite gluten-free beer?

I've had a sampling (Redbridge, Bard's, Estrella), but far from all of them. Estrella seems to be the most authentic. And it makes a really nice beer bread. And since I'd generally rather eat than drink, that matters to me.

Herbs on a cutting board

Oh, and I added finely chopped fresh oregano. It really complements the brown sugar and beer.

gluten free beer

A word about measuring 6 fluid ounces of beer (which is all the recipe calls for). To get an accurate volume measurement, use a glass measuring cup if you have one, and pour the beer slowly down the side of the glass while tilting it to avoid most of the foam. It's impossible to measure the actual volume when there's a tall head of foam.

A close up of ingredients

The dough is soft and shaggy. Not dense at all.

Raw bread in a loaf pan

Add the chopped herbs, and scrape the dough into a greased loaf pan. Smooth the top with very wet fingers and a wet spatula.

bread in a loaf pan

Tent the pan loosely with foil, and bake for 25 minutes. Then cut a shallow slice in the top, rub some unsalted butter on the top, rotate the pan, and finish baking. Around that 25 minute mark, the bread will begin to smell so rich and buttery, you'll be in danger of losing your mind. Be sure to let it finish baking, and to cool completely before slicing it.

Bread on white surface

Cornmeal Sandwich Rolls

By Nicole Hunn | Published: December 14, 2011 | Posted In: Breads

$\\Bread on metal tray$

I got a New Toy. If we were roomies, you would have been hearing me talk about a toy like this New Toy for, like, years. You'd be all, “Nicole, zip it! It doesn't exist!”

But now it does. It does! It's a home bread proofer! We've talked about all kinds of tricks to get your gluten-free yeast bread to rise. Now, there's finally another way.

As soon as I heard about it, I started to harass the Brod & Taylor people into sending me one to test. And they did. For free, likely so I'd talk to you about it. But I want you to know about it so you might have options.

There is one hitch. It's quite spendy.

Like 148 bucks spendy. *ouch* I'm pretty much hoping it's going to come down in price. Or go on special. Or be sold as a twofer or something. ‘Cause it's really really revolutionary for gluten-free baking. And since I bake so much bread, I would probably buy one even if I had to pay real coin for it.

Let's take it for a spin.

A close up of sandwich dough in bowl

You start with dough made with only 4 cups all-purpose gluten-free flour. See how wet it is?

Dough in mixer

Add enough extra flour (about another cup) so that it pulls away from the sides of the bowl. You can do this by hand, if you don't have a stand mixer. It's just a lot more work, and the results tend to be a bit more inconsistent. No biggie.

Bread dough on white surface

Then divide the dough (with a bench scraper if you have one – see? so useful) into 12 pieces. With wet hands, roll the dough into balls (or whatever shape you like).

A close up of a sign

Place them in the proofer (or in your microwave using our low-tech tricks)…

A clock on top of an oven

…at about 88 degrees until the dough has risen to about 150% of its original size.

dough on metal surface

And you'll see how even a rise it is.

A close up of dough

How it has no holes in the dough to smooth out. With any other rising method, gluten-free bread has holes that need to be smoothed out with wet hands before baking. But the temp in the proofer is so even, and the environment just humid enough — the rise is perfect.

That, and you don't have to babysit the dough while it's rising. You can even go run an errand. I really like not being tethered to the dough while I'm making bread. And you can also use the proofer to maintain the temperature of tempered chocolate, or make yogurt.

[Read more…]

Chocolate Bread

By Nicole Hunn | Published: October 21, 2011 | Posted In: Breads

Slices of chocolate bread on wooden surface
Who's your daddy?
I'm your daddy. This is it. Full stop.
Here. Have a closer look.
A close up of a piece of chocolate bread

It's yeasted chocolate bread.

And it's spectacular.

You nearly had to wait for it until next year. It was meant for the new cookbook.

But good news! Instead of being a waiter, you get to be a have-now-er. There's a reason. Its name is the-next-book-is-going-to-be-Gluten-Free Shortcuts (working title). And this bread? Not really fast enough to be a “shortcut.”

I've got some super-speedy-quick yeasted bread recipes lined up for the new cookbook. They're ready nearly as fast as yeast-free breads, but they have that special somethin' that only a yeasted bread has. But this one's a flunkie in the Step Lively Department. I begged and pleaded, but it is one stubborn son-of-a-gun. It was all, ‘No. I will not rise super-speedy-quick.' It's because of the cocoa powder. It messes with yeast.

My loss (kind of). Your gain (totally).