Barley 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 one of the most indulgent breads you can make, and this version absolutely lives up to that promise without a trace of barley or any other gluten-containing grain. The combination of white rice flour, tapioca starch, and potato starch creates a tender, pillowy crumb that genuinely rivals the classic French original. Xanthan gum holds everything together while the slow butter incorporation — added piece by piece into the stand mixer — builds that signature glossy, smooth dough that feels almost luxurious to work with. The double rise is key here: the first lets the dough puff and develop flavor, and the second proof in the loaf pan gives you that gorgeous crown rising above the rim before it even hits the oven. A simple egg yolk wash before baking delivers that deep, burnished golden crust that makes this loaf look like it came straight from a bakery window. Let it cool properly before slicing — the crumb is still setting as it rests, and the patience pays off in clean, beautiful slices perfect for French toast, sandwiches, or just eaten warm with a generous smear of butter.

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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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