BHA & BHT Free Gluten Free Brioche

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.9

(16)

Brioche is one of those breads that feels almost impossibly luxurious — golden, buttery, and tender with a rich crumb that makes every slice feel like a treat. The challenge with most store-bought versions, gluten-free or not, is that they're loaded with synthetic preservatives like BHA and BHT to extend shelf life. When you bake it yourself from scratch using simple, whole ingredients like rice flour, tapioca starch, eggs, butter, and milk, you know exactly what's going in the loaf and what's staying out. The combination of white rice flour, tapioca starch, and potato starch creates a surprisingly pillowy texture, while xanthan gum holds everything together in place of gluten. The butter gets worked in gradually during mixing, which gives the finished loaf that signature glossy, soft crumb brioche is famous for. A deep golden egg-washed crust and an internal temperature check at 200°F ensure you pull it at exactly the right moment. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that are just as good toasted with jam as they are alongside a savory meal.

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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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