Hey there, fellow food enthusiasts! Today, I’m thrilled to share with you one of my all-time favorite creations: the delectable and wholesome gluten-free milk bread. As a passionate food writer and a health-conscious chef, I’m always on the lookout for ways to create delicious dishes that cater to various dietary needs. This particular recipe has been a labor of love, crafted with care and precision to ensure a soft, fluffy, and gluten-free bread that will leave your taste buds singing with joy.

Now, I know that the words “gluten-free” might make some people skeptical, associating it with bland or dense alternatives. But I promise you, this milk bread breaks all stereotypes. It’s a symphony of flavors and textures that even those without dietary restrictions will appreciate. So, whether you’re gluten-sensitive or just curious to try something new, I urge you to dive into this delightful baking adventure with me.

When I first started experimenting with gluten-free bread, I faced a few challenges, but those obstacles only fueled my determination to create something extraordinary. Through numerous trials and tasty errors, I finally achieved a recipe that delivers a loaf with a tender crumb, a golden crust, and an irresistible aroma that wafts through your kitchen.

Before we embark on this culinary journey together, gather your ingredients and prepare yourself for the experience of a lifetime. I’ll guide you step-by-step, ensuring that each detail is explained with clarity and care. So, let’s roll up our sleeves, don our aprons, and dive into the delightful world of gluten-free milk bread! Trust me; your taste buds won’t be disappointed. Let’s get baking!

Gluten-Free Vegan Corn Bread

Recipe Ingredients:

2 cups gluten-free all-purpose flour blend – When it comes to gluten-free baking, the choice of flour blend can make or break the recipe. Through my trials, I’ve found that a well-balanced mix of rice flour, tapioca starch, and potato starch works wonders. It gives the bread a light texture and a lovely crumb without any overwhelming aftertaste.
1/2 cup almond flour – Almond flour adds a nutty flavor and moistness to the bread, elevating its taste and providing a tender crumb. It’s a personal favorite of mine, as it contributes to the overall richness of the bread while still keeping it gluten-free.
1/4 cup coconut flour – Coconut flour brings a delightful hint of sweetness and aroma to the mix. It also absorbs moisture excellently, ensuring the bread stays moist and doesn’t dry out too quickly.
1 tablespoon active dry yeast – A crucial ingredient to help the bread rise and achieve that fluffy texture we’re aiming for. Make sure your yeast is fresh and active for the best results.
1 teaspoon xanthan gum – Since gluten is absent in this recipe, xanthan gum acts as a binder, ensuring the dough’s elasticity and preventing it from becoming too crumbly.
1 teaspoon salt – Salt enhances the overall flavor of the bread, so don’t skip it. It’s the unsung hero that brings out all the other ingredients’ deliciousness.
1 cup warm milk (dairy or plant-based) – The milk serves as the liquid component, adding moisture and tenderness to the bread. For a dairy-free version, I highly recommend almond or oat milk for their subtle, pleasant flavors.
1/4 cup honey or maple syrup – To add a touch of sweetness that balances the taste, I prefer using honey or maple syrup. Both options offer a natural, delightful sweetness that complements the bread’s flavors.
3 large eggs, at room temperature – Eggs are essential for structure and stability in gluten-free baking. They also contribute to the bread’s moistness and softness.
1/4 cup unsalted butter (melted) or coconut oil – For a richer taste, I usually opt for butter. However, if you prefer a dairy-free or vegan version, coconut oil works wonders and brings a subtle coconut aroma.

Gluten-Free Whole Wheat Bread

Ingredient Notes:

In my quest for the perfect gluten-free milk bread, I’ve tried various flour combinations and experimented with alternative sweeteners and fats. Through trial and error, I’ve learned that a mix of gluten-free flours yields the best results, providing a bread that is both light and airy.

Almond flour and coconut flour, while not traditional in milk bread recipes, add a unique depth of flavor that sets this recipe apart from others. They also contribute moisture, ensuring the bread remains tender even after a day or two.

When it comes to the milk, I encourage you to use your favorite dairy or plant-based milk, depending on your dietary preferences. Almond milk, in particular, adds a subtle nutty undertone, elevating the bread’s taste.

Pamelas Gluten-Free Bread Mix

How to Make Gluten-Free Milk Bread:

Step 1: Proof the Yeast

In a small bowl, combine the warm milk and honey (or maple syrup). Stir gently to dissolve the sweetener.
Sprinkle the active dry yeast over the milk mixture, making sure it’s evenly distributed.
Let the yeast mixture sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready to work its magic.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, coconut flour, xanthan gum, and salt. Ensure the dry ingredients are well combined.

Step 3: Incorporate the Wet Ingredients

Create a well in the center of the dry ingredients and add the proofed yeast mixture, beaten eggs, and melted butter (or coconut oil).
Using a wooden spoon or a mixer with a dough hook attachment, mix the wet and dry ingredients together until a dough forms. It will be slightly sticky but shouldn’t be too wet. If the dough feels too dry, add a tablespoon of warm milk at a time until it reaches the desired consistency.

Step 4: Kneading the Dough

Lightly flour a clean surface with some gluten-free flour blend to prevent sticking.
Transfer the dough onto the floured surface and knead it gently for about 5-7 minutes. The dough should become smoother and more elastic.

Step 5: First Rise

Place the kneaded dough into a lightly greased bowl and cover it with a damp kitchen towel or plastic wrap.
Allow the dough to rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. Patience is key here!

Step 6: Shaping the Bread

Preheat your oven to 350°F (175°C) and line a standard-sized loaf pan with parchment paper.
Once the dough has risen, gently deflate it and shape it into a log that fits the length of the loaf pan.
Carefully place the shaped dough into the prepared loaf pan, cover it again with the damp towel or plastic wrap, and let it rise for an additional 30 minutes.

Step 7: Baking the Bread

Before baking, brush the top of the dough with some milk (dairy or plant-based) to achieve a lovely golden crust.
Place the pan in the preheated oven and bake the bread for approximately 40-45 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Enjoy!

Slice the gluten-free milk bread once it has cooled, and savor the delightful aroma and taste of your homemade creation.
This bread is fantastic on its own, toasted, or as the base for sandwiches. It’s so versatile; you’ll find yourself using it for everything!

Gluten-Free Seed Bread

Storage and Freezing Instructions:

Storage Instructions:

To ensure your gluten-free milk bread stays fresh and delicious for as long as possible, proper storage is key. Once the bread has cooled completely, follow these steps:

Wrap the Bread: Wrap the cooled bread tightly in plastic wrap or aluminum foil. This helps to seal in moisture and prevent the bread from drying out.
Store at Room Temperature: Store the wrapped bread at room temperature in a cool, dry place. Avoid exposing it to direct sunlight or heat sources, as this can accelerate staleness.
Use within 3-4 Days: For the best taste and texture, try to consume the bread within 3-4 days of baking. As this recipe doesn’t contain preservatives, it’s at its prime when fresh.

Freezing Instructions:

If you’ve made an extra loaf or want to keep your gluten-free milk bread for an extended period, freezing is a great option. Follow these steps to freeze the bread properly:

Cool Completely: Allow the baked bread to cool completely on a wire rack before freezing.
Slice if Desired: If you prefer to freeze the bread in slices for easier thawing, now is the time to do it. Use a sharp knife to cut the bread into individual slices.
Wrap for Freezing: Wrap the whole loaf or individual slices tightly in plastic wrap or aluminum foil. Alternatively, you can place them in a freezer-safe, airtight container.
Label and Date: To avoid confusion, label the wrapped bread with the date of freezing. This helps you keep track of its freshness.
Freezer Storage Time: The gluten-free milk bread can be stored in the freezer for up to 2-3 months without any significant loss in quality.

Tips to Make This Recipe:

Dos:

Measure Accurately: Gluten-free baking demands precision. Use measuring cups and spoons to ensure the right proportions of flours and other ingredients.
Allow Proper Rising Time: Be patient during the rising stages. Give the dough ample time to double in size, as this contributes to the bread’s airy texture.
Use Fresh Ingredients: Fresh active dry yeast and good quality flours make a world of difference in the final product.
Experiment with Milk Types: Don’t hesitate to try different types of milk, such as almond, oat, or even coconut milk, to add unique flavors to the bread.
Brush with Milk Before Baking: Brushing the top of the dough with milk before baking enhances the crust’s appearance and ensures an even browning.

Don’ts:

Don’t Overmix the Dough: Overmixing can result in a dense and gummy texture. Mix the dough just until the ingredients come together.
Don’t Rush the Rising Process: Allow the dough to rise at its own pace. Avoid placing it in a too-hot or drafty environment, as it can affect the final result.
Avoid Skipping Xanthan Gum: Xanthan gum acts as a crucial binder in gluten-free baking. Skipping it may lead to a crumbly and fragile bread.
Don’t Open the Oven Too Early: Avoid opening the oven door too soon during baking, as this can cause the bread to collapse.
Don’t Store in the Fridge: Refrigerating gluten-free bread can lead to faster staling. Stick to room temperature storage for optimal freshness.

Frequently Asked Questions:

Can I use a different gluten-free flour blend for this milk bread recipe?
Answer: Yes, you can experiment with other gluten-free flour blends, but results may vary. Stick to a blend that contains rice flour, tapioca starch, and potato starch for the best texture and taste.
Can I replace almond flour with another nut flour or seed flour?
Answer: Absolutely! You can substitute almond flour with hazelnut, cashew, or sunflower seed flour. Keep in mind that each will impart a slightly different flavor to the bread.
Is it possible to make this recipe dairy-free and vegan?
Answer: Yes, you can make this recipe dairy-free and vegan. Simply use plant-based milk, such as almond or oat milk, and replace the butter with coconut oil or a vegan butter alternative.
Can I add seeds or nuts to the bread for added texture?
Answer: Absolutely! Feel free to add your favorite seeds or chopped nuts to the dough before baking. Seeds like sunflower or pumpkin seeds, and nuts like chopped almonds or walnuts work wonderfully.
How can I store the leftover bread to keep it fresh for longer?
Answer: To keep the bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature in a cool, dry place. For even longer storage, freeze individual slices or the whole loaf.

Gluten-Free Milk Bread

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time