Gluten Free Japanese Milk Bread

subheading: FOR THE WATER ROUX:

3 tablespoons ( 26 g) all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends)

½ cup ( 4 fluid ounces) water

subheading: FOR THE GF BREAD DOUGH:

3 cups ( 420 g) all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends), plus more for sprinkling

3 teaspoons xanthan gum omit if your blend already contains it

¼ teaspoon cream of tartar

¼ cup ( 50 g) granulated sugar

2 ½ teaspoons ( 8 g) instant yeast (also called rapid-rise or breadmaker yeast)

½ teaspoon kosher salt

1 teaspoon apple cider vinegar

1 ( 50 g (weighed out of shell)) egg at room temperature

1 ¼ cups ( 10 fluid ounces) warm milk (about 100°F)

4 tablespoons ( 56 g) unsalted butter melted and cooled

Water roux at room temperature

Melted butter for brushing (optional)

Directions at glutenfreeonashoestring.com

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