Almond Free Gluten Free Brioche

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.9

(16)

Rich, buttery brioche has a reputation for being fussy, and finding a version that skips both gluten and tree nuts without tasting like cardboard is genuinely rare. This loaf pulls it off beautifully, using a blend of white rice flour, tapioca starch, and potato starch to build the soft, pillowy crumb that makes brioche so irresistible in the first place. Xanthan gum holds everything together, while the slow butter incorporation — added piece by piece into the stand mixer — creates that signature glossy, enriched dough. The result is a golden, domed loaf with a deep caramelized crust and a tender interior that slices cleanly once it's had time to cool and set. It's the kind of bread that makes an extraordinary French toast, a luxurious sandwich base, or an honestly perfect excuse to spread on a little extra butter. Nothing in the ingredient list raises a flag for almond or other tree nut concerns, so you can bake and share it with real confidence.

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Ingredients

10 servings

For the dough

1 cup white rice flour
½ cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
2 tbsp granulated sugar
1 tsp fine salt
3 large eggs, room temperature
⅓ cup whole milk, warmed to 110°f (43°c)
6 tbsp unsalted butter, softened and cut into 1-inch pieces

For the egg wash

1 large egg yolk
1 tbsp whole milk

Instructions

1
In the bowl of a stand mixer, whisk together the white rice flour, tapioca starch, potato starch, xanthan gum, instant yeast, sugar, and salt until evenly combined.
2
Add the 3 eggs and the warmed milk to the flour mixture. Fit the stand mixer with the dough hook and mix on medium-low speed for 2 minutes, until a cohesive, thick batter-like dough forms.

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