Carrageenan 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 delivers all of that magic using a blend of white rice flour, tapioca starch, and potato starch in place of wheat, so it's completely gluten-free without sacrificing the soft, pillowy texture you'd expect from a classic loaf. Xanthan gum steps in to provide the structure that gluten normally would, while the slow butter incorporation method — adding softened pieces one at a time into the stand mixer — builds that signature glossy, enriched dough. Many store-bought gluten-free breads and dairy products sneak in additives like carrageenan as a thickener or stabilizer, but every ingredient here is straightforward and easy to verify. Whole milk, real butter, and eggs do all the heavy lifting, keeping the ingredient list clean and the flavor genuinely rich. The double rise gives the loaf its beautiful crown, and that egg wash bakes into a deep, burnished finish that looks as impressive as it tastes. Slice it thick for French toast, serve it alongside soup, or honestly just eat it warm with a little extra butter — it earns every bite.

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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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