Gluten-Free Japanese Anpan with Sweet Red Bean Filling
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| Japanese Anpan |
What Is Anpan?
Anpan is a soft, enriched milk bun filled with sweet anko made from adzuki beans. It has a tender texture, a subtle sweetness, and a comforting warmth that makes it a favorite across Japan. The challenge with gluten-free Anpan is recreating the chewy softness and slight stretch of traditional dough. This recipe does it by combining a high-moisture dough, the right blend of starches, and proper proofing techniques.Ingredients You’ll Need
For the Gluten-Free Dough
2 cups gluten-free all-purpose flour (with xanthan gum)3 tablespoons cornstarch or tapioca starch
2 tablespoons sugar
1 teaspoon instant yeast
1 teaspoon baking powder
¼ teaspoon fine salt
2 large eggs (room temperature)
4 tablespoons neutral oil
½ cup warm milk (dairy or plant-based)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
For the Filling
¾ cup gluten-free anko (smooth or chunky)Optional Topping
Egg wash (1 egg yolk + 1 tablespoon milk)White sesame seeds
Why This Recipe Works
Without gluten, dough needs more moisture and support to rise. This recipe balances:- Moisture: Milk, oil, and eggs prevent dryness and keep the crumb tender.
- Starch: Tapioca or cornstarch mimics bakery-style softness.
- Vinegar: Reacts with baking powder to lift the dough and eliminate gumminess.
- Single rise: Gluten-free dough rises once to avoid collapsing and to maintain softness.
Step-by-Step Instructions
1. Warm the Milk
Keep it at 38–40°C so the yeast activates gently.2. Mix Dry Ingredients
Combine the flour, starch, sugar, yeast, baking powder, and salt.3. Add Wet Ingredients
Add eggs, warm milk, oil, vinegar, and vanilla. Mix until a sticky, thick dough forms. Gluten-free dough will not look like wheat dough — stickiness is normal.
4. Rest the Dough
Let it sit uncovered for 15 minutes so the flour hydrates and becomes easier to shape.
Let it sit uncovered for 15 minutes so the flour hydrates and becomes easier to shape.
5. Portion the Dough
Oil your hands and divide the dough into 8 equal balls.
Oil your hands and divide the dough into 8 equal balls.
6. Fill and Shape
Flatten each ball, add about 1 tablespoon of anko, then pinch the edges to seal. Roll seam-side down into a smooth bun.
Flatten each ball, add about 1 tablespoon of anko, then pinch the edges to seal. Roll seam-side down into a smooth bun.
7. Proof the Buns
Place on a lined baking tray, cover loosely, and let rise for 35–45 minutes. The dough won’t double, but it should puff lightly.
Place on a lined baking tray, cover loosely, and let rise for 35–45 minutes. The dough won’t double, but it should puff lightly.
8. Add Toppings
Brush with egg wash and sprinkle sesame seeds if you like.
Brush with egg wash and sprinkle sesame seeds if you like.
9. Bake
Bake at 180°C (350°F) for 18–20 minutes until lightly golden.
Bake at 180°C (350°F) for 18–20 minutes until lightly golden.
10. Cool and Serve
Let them rest at least 10 minutes before eating so the crumb sets properly.
Let them rest at least 10 minutes before eating so the crumb sets properly.
Tips for Perfect Gluten-Free Anpan
Choose a soft GF blend
A mix of rice flour, starch, and xanthan gum gives the right structure.Keep it hydrated
Dry dough = dense buns. Add an extra tablespoon of warm milk if needed.Handle gently
Overhandling gluten-free dough can make it gummy. Light shaping works best.Warm before serving
A quick 10–15 seconds in the microwave brings back their fresh-baked softness.Flavor Variations
- Matcha Anpan Add 1 teaspoon matcha to the dough.
- Chocolate-Red Bean Mix melted chocolate into the anko.
- Black Sesame Replace anko with black sesame paste.
- Coconut Red Bean Stir 1 tablespoon coconut milk into the filling.
Storage Guide
- Room Temperature Airtight container, 2 days.
- Refrigeration Up to 4 days, best reheated briefly.
- Freezing Freeze individually for up to 2 months. Thaw and warm before serving.