Capsaicin 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 in a way that makes every slice feel like a treat. This version achieves that same rich, pillowy crumb using a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum doing the structural work that gluten would normally handle. The technique of adding softened butter piece by piece while the mixer runs is the real secret here, coaxing the dough into that signature smooth, glossy finish. None of the ingredients carry any heat or capsaicin risk, so this is a completely safe bake from start to finish — no spice-adjacent surprises hiding in the pantry staples. The egg wash gives the loaf that deep, bakery-worthy golden crust that makes it look as good as it tastes. Letting it cool fully before slicing is genuinely important — the crumb needs that resting time to set up properly, and your patience will be rewarded with clean, beautiful slices. Serve it toasted with butter, layered into a sandwich, or honestly just torn apart warm from the rack.

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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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