Is tangzhong better with milk or water?

Tangzhong works beautifully with both. Milk enriches the dough with extra fat and protein, creating a softer, creamier gluten-free Japanese milk bread , while water keeps the flavor light and clean. Both methods lock in moisture and help your loaf stay fresh longer.

Is tangzhong Chinese or Japanese?

Tangzhong has its roots in Chinese baking (it’s known as “water roux” there), but it was embraced and refined in Japan for milk bread. So while the technique is Chinese, its popularity in bread-making exploded in Japan—and now it’s a global favorite.

What makes Japanese milk bread so soft?

This bread gets its plush texture from an enriched dough—think milk, butter, and sometimes egg—and the tangzhong method, where part of the flour is pre-cooked with liquid. That starch-gelatinizing trick is what gives the crumb its signature fluff and elasticity.

Which is better, tangzhong or yudane?

They’re very similar! Tangzhong is made by slowly cooking flour with liquid; yudane is made by pouring boiling water over flour. Both methods pre-gelatinize starches to boost moisture retention. The difference is subtle—yudane may add slight chewiness, while tangzhong leans ultra-soft. Choose based on texture preference.

Gluten-Free Japanese Milk Bread Recipe – 5 Steps to Cloud-Soft Perfection

Name: Gluten-Free Japanese Milk Bread: How to Bake the Softest Loaf Ever
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Japanese
Ingredients: 3 tablespoons (26 g) all-purpose gluten-free flour blend; ½ cup (4 fluid ounces) water; 3 cups (420 g) all-purpose gluten-free flour blend, plus more for sprinkling; 3 teaspoons xanthan gum (omit if already in flour blend); ¼ teaspoon cream of tartar; ¼ cup (50 g) granulated sugar; 2½ teaspoons (8 g) instant yeast; ½ teaspoon kosher salt; 1 teaspoon apple cider vinegar; 1 large egg (50 g, room temperature); 1¼ cups (10 fluid ounces) warm milk (about 100°F); 4 tablespoons (56 g) unsalted butter, melted and cooled; Prepared water roux; Melted butter, for brushing (optional)

Gluten-Free Japanese Milk Bread: How to Bake the Softest Loaf Ever

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For the softest gluten-free Japanese milk bread, start with a cooked water roux for unbeatable softness and stretch. This loaf is rich, tender, and stays fresh for days.

Author: Clara
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hours 20 minutes
Yield: 12 slices
Category: Bread
Method: Baking
Cuisine: Japanese
Diet: Gluten Free

Ingredients

Scale

For the water roux:

3 tablespoons (26 g) all-purpose gluten-free flour blend
½ cup (4 fluid ounces) water

For the bread dough:

3 cups (420 g) all-purpose gluten-free flour blend, plus more for sprinkling
3 teaspoons xanthan gum (omit if already in flour blend)
¼ teaspoon cream of tartar
¼ cup (50 g) granulated sugar
2½ teaspoons (8 g) instant yeast
½ teaspoon kosher salt
1 teaspoon apple cider vinegar
1 large egg (50 g, room temperature)
1¼ cups (10 fluid ounces) warm milk (about 100°F)
4 tablespoons (56 g) unsalted butter, melted and cooled
Prepared water roux
Melted butter, for brushing (optional)

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Instructions

Step 1 – Make the Water Roux (Tangzhong):
In a small saucepan, whisk together 3 tablespoons of gluten-free flour and ½ cup of water. Cook over medium heat, whisking constantly, until the mixture thickens and leaves a visible trail when stirred. Remove from heat and let it cool to room temperature.

Step 2 – Prepare the Loaf Pan:
Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.

Step 3 – Mix the Dry Ingredients:
In a stand mixer bowl fitted with the paddle attachment, combine the flour, xanthan gum, cream of tartar, sugar, and instant yeast. Whisk everything together until evenly mixed. Add the kosher salt and whisk again.

Step 4 – Add the Wet Ingredients:
Add the apple cider vinegar, egg, warm milk, melted butter, and the cooled water roux. Mix on low speed to combine. Then increase to high speed and beat for about 3 minutes, until the dough becomes shaggy and tacky.

Gluten-free Japanese milk bread dough divided into sections, ready for shaping

Step 5 – Shape the Dough:
Turn the dough onto a lightly floured surface. Divide it into 3 -4 equal portions. Pat each piece into a flat disk, fold in half, and place them in the loaf pan side-by-side, rounded sides up.

Step 6 – Proof the Dough:
Spray the surface lightly with water and cover the pan loosely with plastic wrap. Let the dough rise in a warm, draft-free area until it has expanded to 150% of its original volume—this usually takes about 1 hour.

Three rolled portions of gluten-free Japanese milk bread dough after proofing in a loaf pan

Step 7 – Bake the Bread:
Preheat the oven to 350°F (175°C). Once the dough has risen, remove the plastic wrap, brush the top with melted butter if desired, and bake for 45 minutes.

Step 8 – Final Bake for Perfect Crust:
Take the loaf out of the pan, place it on a baking sheet, and return it to the oven. Bake for another 10 minutes, until the crust is golden and the loaf sounds hollow when tapped. Internal temperature should reach about 190°F.

Fresh from the oven: golden, fluffy gluten-free Japanese milk bread still in the loaf pan

Step 9 – Cool and Serve:
Transfer the bread to a wire rack and let it cool completely before slicing. Enjoy the softest gluten-free Japanese milk bread!

Notes

You can prepare the tangzhong (roux) up to 2 days in advance and store it covered in the fridge.

For dairy-free, swap milk for unsweetened oat or almond milk and use plant-based butter.

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