Japanese Milk Bread (Gluten-Free Vegan)

Japanese milk bread. Today I’m going to show
you how to make the gluten-free vegan
version. Don’t be fooled by the crackled
looking top because once baked and
sliced the inside crumb is very nice!
This recipe will show you that it is
possible to make bread even without
wheat, eggs, dairy or added gums.
Japanese milk bread is traditionally made with
roux which is cooked wheat flour and
water but in our version, we’re going to
be using a gluten-free rice flour.
So once you combine the water and the
flour you’re going to give it a quick
mix and then transfer it to your
stovetop and cook it on a low heat for
about 2 minutes.
Using a soft spatula is the perfect tool
to mix things around to make sure that
nothing sticks or burns.
After about two minutes the mixture
should have a paste-like consistency
this is where you want to turn off the
heat and let it cool. Once removed from
the heat you can spread out the roux a
little bit to help it cool faster.
And next, to a large bowl, we’re going to add the
yeast, the sugar, and the sea salt.
You will also need some plant milk. And I
love using hemp milk and/or coconut milk.
You can try any other type of plant milk
as long as it’s homemade and/or has the
least amount of ingredients as possible.
Ideally, you want to make the plant milk
with the seed or the nut and some water
that’s it plain and simple. To the yeast
mixture we’re then gonna add some water,
we’re gonna give it a quick stir and
then we’re gonna let it sit for
five to ten minutes.
Now it’s time to add the flour. We’re using
white rice flour and sorghum flour.
Both are certified gluten-free so if you have allergies
or sensitivities it is important that you
check all your ingredients to make sure
they’re safe for you.
Once the roux has cooled you can then add it to the rest
of the ingredients and you’re going to add
the water and mix it very well until
everything is combined and smooth.
Just like this! And then once it’s all mixed
you can then scrape the sides and then
are going to let it rise for at least
one and a half hours. I like using a
chalkboard marker to indicate the time
that I need to check on the dough.
After the rising time, you will notice
little bubbles on this side and the
dough will have grown in size but it
will still be or feel very wet but that’s okay!
Now is the time to transfer
the mixture to your pan.
As for pans you have many options you can use
baking rings, you can oil them a little bit so
things don’t stick but make sure to line
a baking sheet to place your rings onto.
You can use a muffin top pan, you can
use a little bit of oil to make sure
things don’t stick again. And then if
you’re using a muffin pan the unbleached
parchment cups work very well. And today
I’m going to be using the bun pan
which has four cavities and I did oil
and line them each with parchment
paper so it doesn’t stick. It’s important
to note that yes you can let the dough
rise in the bowl but you can also
transfer the mixture before letting it
rise and then you let it rise inside the
pan itself. This is what it would look like.
All right we’re ready to bake, so
let’s get this into the oven! Depending
on if you’re making the round buns or
the small rectangular buns the baking
times will vary so please check the full
recipe link in the description box below.
Once you remove the buns from the oven
you can let it cool in the pan for up to
10 minutes but then you need to take it
out of the pans and even remove the
parchment paper as you do not want the
bread to get wet. Then let them cool
completely on a wire rack and enjoy! The
best way to eat these is fresh with your
favourite buttery topping and a little
sprinkle of sea salt. Although once
refrigerated it will be best to toast
the bread in a cast-iron pan on a low
heat until perfectly toasted. You can
store them on the counter for one day
covered with a tea towel but after that
it’s best to refrigerate the buns and
the bread 🍞. Thank you for watching and
don’t forget to subscribe and like 👍 this
video and I will see you in the next one!
Bye for now! 👋