Soft & Fluffy Gluten-Free Discard Milk Bread (Rolls or Loaf) with Caputo Fioreglut
Soft, fluffy, and perfectly tender, this Gluten-Free Sourdough Discard Milk Bread is the ultimate way to use up extra discard while creating bakery-style rolls or sandwich loaves at home. Made with Caputo Fioreglut or King Arthur Gluten-Free Bread Flour, this enriched dough bakes up light, pillowy, and beautifully golden — with a subtle sourdough flavor and an incredibly soft crumb. Perfect for dinner rolls, sandwiches, sliders, breakfast toast, or enjoying warm with butter straight from the oven.
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Ingredients
For Bread
- ⅔ cup heavy cream room temp
- ¾ cup whole milk room temp
- 100 g GF sourdough discard room temp - fresher is better
- ⅓ cup sugar
- 360 g Caputo Fioreglut (or 420g King Arthur 1:1)
- 1 lg egg room temp
- 1 Tbsp active yeast 1 tsp baking powder
- 1.5 tsp salt
Egg Wash
- 1 lg egg
- 1 tsp water
- 1 tsp simple syrup optional
Instructions
Optional: Bloom the Yeast
- Warm a small amount of the milk to 110°F.
- Add a pinch of sugar and the yeast.
- Stir and let sit for 5 minutes.
- If the mixture becomes foamy, the yeast is active and ready to use.
If your yeast has been open for more than 3 months or is near expiration, test it first.
Make the Dough
- Fit a stand mixer with the dough hook attachment.
- Add all dough ingredients to the mixing bowl.
- Mix on the lowest speed until combined.
- Increase to speed 3 and mix for 10 minutes.
- This dough is very soft and slightly sticky. As it mixes, it should begin slightly pulling away from the upper sides of the bowl.
If mixing by hand: stir for 5 minutes, then knead for 10 minutes.
If the dough remains very wet and fully stuck to the bowl, add flour 1 tablespoon at a time.Wait about 1 minute between additions.Stop once the dough appears smooth and just barely begins pulling away from the sides.If using King Arthur 1:1 it looks soupy - but trust the process here!
First Proof
- Cover the bowl with a damp towel.
- Place in a warm spot and let rise until doubled in size. (about 1.5 - 2 hrs)
- While the dough proofs, generously grease your baking pans with butter.
Shape the Dough
- Transfer the risen dough to a lightly floured surface. It will be VERY light and soft!
- Knead gently for about 1 minute.
- Cut the dough in half.
For Loaves
Shape each half into a smooth oval. Place into greased loaf pans. You can also create 3 pull apart mini loaves (like in the image) by further dividing into 3 equal portions and rolling into 3 small oval rolls and placing in your loaf panFor Rolls
Divide each half into 8 equal portions. Gently shape into smooth balls. Arrange in greased baking dishes. 8 rolls fit nicely in a 9-inch round cake or pie pan. Or place all 16 rolls into a larger rectangular baking dish.Second Proof
- Cover again with a damp towel.
- Let rise for 1 hour in a warm spot (80℉)
Bake
- Preheat oven to 350°F.
- Mix together the egg wash ingredients and very gently brush over the risen dough.
- Bake on the middle rack for approximately 30 minutes, or until deeply golden brown.
Serve
- Remove from the oven and enjoy!
- These are especially delicious fresh from the oven with butter, honey, cinnamon sugar, or used for soft sandwiches and sliders. Would make delicious french toast!
Video
Notes
Helpful Notes
- Fresher sourdough discard gives the best rise and flavor.
- Dough texture should remain soft and slightly tacky — avoid adding too much flour.
- Caputo Fioreglut creates an especially stretchy, fluffy texture.
- The optional simple syrup in the egg wash helps create a glossy bakery-style finish.
- These rolls reheat beautifully and stay soft for days.
- They also freeze well!
