Black Pepper 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 — rich, buttery, and golden with a tender crumb that practically melts on your tongue. This version achieves that same pillowy, glossy magic using a blend of white rice flour, tapioca starch, and potato starch in place of traditional wheat flour, making it genuinely accessible for anyone avoiding gluten. Xanthan gum steps in to provide the structure and elasticity that gluten normally would, while the slow butter incorporation technique gives the dough that signature silky, pull-apart texture. The ingredient list is refreshingly clean — eggs, butter, milk, and a handful of pantry starches — with absolutely no black pepper or hidden spice blends to worry about. The egg wash baked on top creates that deep, burnished crust that makes a brioche loaf look like it came straight from a French bakery window. Letting the loaf cool fully before slicing is the hardest part, but it's worth every minute for a clean, beautiful crumb. Slice it thick for French toast, serve it alongside soup, or just eat it 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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