Cashew 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 — buttery, golden, and pillowy soft — and this gluten-free version delivers every bit of that magic without a trace of wheat or tree nuts like cashews. The secret is a carefully balanced blend of white rice flour, tapioca starch, and potato starch, which together mimic the tender, slightly chewy crumb that makes classic brioche so irresistible. Xanthan gum holds everything together in place of gluten, while the slow butter incorporation method — adding softened pieces one at a time into the stand mixer — builds that signature glossy, rich dough. The result crowns beautifully above the loaf pan and bakes to a deep, burnished gold that looks like it came straight from a French bakery. Letting it cool fully before slicing is genuinely worth the patience, because the crumb sets into something sliceable and satisfying rather than gummy. Toast a thick slice, spread it generously with butter or jam, and it's hard to believe this came together from a handful of pantry starches and a single packet of yeast.

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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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