This recipe was revised 1/20/22
True love in the form of soft crumb and tender crust, this bread is a gluten-free treasure. The secret is an ingredient called tangzhong, which roughly translated is "water roux". This is a small amount of flour that's gelatinized by cooking in a mix of water and milk. Added to bread dough it dramatically tenderizes, softens and moistens the finished loaf. As is the case with many 9 grains inventions, a great variety of flavors can be obtained by choice of flour for the tangzhong.