Gluten Free Japanese Milk Bread

Ingredients
FOR THE WATER ROUX
3 tablespoons (26 g) almond flour
½ cup (4 fluid ounces) water
FOR THE GF BREAD DOUGH
3 cups (420 g)  almond flour
1 ½ teaspoons xanthan gum omit if your blend already contains it
¼ teaspoon cream of tartar
¼ cup (50 g) erythritol
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)

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