Gluten-Free Hokkaido Milk Bread

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Let me tell you about one of the softest, most comforting breads you’ll ever try - Hokkaido milk bread, now made gluten-free! This dreamy loaf comes from Hokkaido, Japan’s northern island known for its rich dairy.

What makes it so special? It’s all about the tangzhong method—an old technique from China where you cook a bit of flour and water into a smooth paste before mixing it into the dough. That little trick helps the bread stay super soft, moist, and fluffy for days.

Traditionally made with wheat, this version keeps all the signature fluff using a gluten-free blend of flours like rice and tapioca, plus a touch of psyllium husk to hold it all together.

The result? A golden, tender loaf with just the right hint of sweetness and a melt-in-your-mouth texture.

It’s the kind of bread you want to tear apart while it’s still warm—pure comfort, with a little taste of Japan in every bite.

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Total Time:

• Prep Time: 25 minutes

• Cooking Time: 35 minutes

Ingredients:

• 30 g rice flour

• 60 g milk

• 60 g water

• 67 g sugar

• …

Continue reading the full recipe here!