Is tangzhong better with milk or water?

It depends on the final texture you’re aiming for. Using milk in your tangzhong makes the bread richer and slightly more tender, which I love for sandwich-style loaves. Water, on the other hand, creates a lighter, airier crumb. For this gluten-free version, I prefer milk for that cozy softness my girls adore—but both work beautifully.

What makes Japanese milk bread so soft?

It’s all about the tangzhong! This gentle roux locks in moisture, giving the bread its dreamy, cloud-like texture. Combined with the right flour blend and a no-knead rise, you get slices that are tender, squishy, and hold up like classic bakery bread—just without the gluten.For more about how hydration impacts bread texture and structure, check out this resource on baking science from Healthline .

Is tangzhong Chinese or Japanese?

The technique originated in Chinese baking, often referred to as “water roux.” But it gained global fame through Japanese milk bread recipes, where it became a signature method. Think of tangzhong as a shared culinary treasure that’s been lovingly adapted and reimagined—just like this gluten-free version on your table.

Which is better, tangzhong or yudane?

Both methods yield soft bread, but they work differently. Tangzhong is cooked (like a pudding), while yudane uses boiling water poured over flour. I’ve tested both, and for gluten-free recipes, tangzhong wins for ease and consistent results. It’s more forgiving and adds that silky moisture we’re after.

Gluten-Free Japanese Milk Bread (Tangzhong) – So Soft! | Easy Gluten-Free Recipes

Name: Gluten-Free Japanese Milk Bread (Tangzhong) – Soft, Pillowy, and Easy
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 25 g Gluten-Free Bread Mix Flour; 60 ml Full-Fat Milk; 60 ml Water; 5 g Instant Active Yeast; 220 ml Full-Fat Milk (49–55 °C); 40 g Granulated Sugar; 300 g Gluten-Free Bread Mix Flour; 15 g Dry Milk Powder; 1 tsp Salt; 1½ tsp Xanthan Gum; ½ tsp Baking Powder; ½ tsp Cornstarch; 30 g Unsalted Butter (room temp); 1 Large Egg; 1 tsp Apple Cider Vinegar

Gluten-Free Japanese Milk Bread (Tangzhong) – Soft, Pillowy, and Easy

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The softest gluten-free Japanese milk bread made with gluten-free bread flour mix.

Author: Melisa
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hours
Yield: 1 Bread Loaf 1x
Category: Breakfast
Method: Baking
Cuisine: Japanese
Diet: Gluten Free

Ingredients

Scale

Tangzhong

25 g Gluten-Free Bread Mix Flour
60 ml Full-Fat Milk
60 ml Water

Bread Loaf

5 g Instant Active Yeast
220 ml Full-Fat Milk (49–55 °C)
40 g Granulated Sugar
300 g Gluten-Free Bread Mix Flour
15 g Dry Milk Powder
1 tsp Salt
1½ tsp Xanthan Gum
½ tsp Baking Powder
½ tsp Cornstarch
30 g Unsalted Butter (room temp)
1 Large Egg
1 tsp Apple Cider Vinegar

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Instructions

1. Make the Tangzhong
In a small saucepan, whisk together the flour, milk, and water until smooth. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Let it cool to room temperature.

2. Activate the Yeast
In a bowl, mix the warm milk with sugar and yeast. Let sit for about 10 minutes until bubbly.

3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, dry milk powder, salt, xanthan gum, baking powder, and cornstarch.

4. Mix the Dough
In a stand mixer, beat the egg and vinegar together. Add the cooled Tangzhong and yeast mixture. Gradually mix in the dry ingredients. Once combined, beat in the butter, a little at a time, until smooth.

Shaped dough portions resting before final shaping for gluten-free Japanese milk bread.

5. Shape and Proof
Shape the dough into a log and place it in a greased loaf pan. Cover with a damp towel and let rise in a warm spot for 2 hours or until doubled.

Gluten-free milk bread dough after its final rise, ready to bake.

6. Bake
Preheat the oven to 180°C (356°F). Bake the loaf for 30–35 minutes, until golden and the center reads 93°C (199°F).

Fresh from the oven: gluten-free Japanese milk bread with golden domes, still in the pan.

7. Cool Slowly
Turn off the oven, crack the door open, and let the bread cool inside to keep it from collapsing.

Notes

Schär Mix B Flour is ideal for this recipe.
If dough is sticky, oil your hands and utensils for easier handling.

Nutrition

Serving Size: 1 Bread Loaf
Calories: 1671 kcal
Sugar: 70 g
Sodium: 3162 mg
Fat: 52 g
Saturated Fat: 25 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 275 g
Fiber: 34 g
Protein: 50 g
Cholesterol: 271 mg

Find it online: https://www.tastysavvy.com/gluten-free-japanese-milk-bread/