Celery 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 pulls apart beautifully. This version achieves that same pillowy magic 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 result is a loaf that rises proudly above the pan, bakes to a deep amber crust, and slices cleanly once it's had time to cool and set. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or worry about hidden plant extracts sneaking into your bread. The butter-incorporation technique — adding softened pieces gradually while the mixer runs — is the real secret to that glossy, smooth dough and the soft, rich texture in every bite. An egg wash of yolk and milk gives the top that signature deep golden shine you'd expect from a bakery loaf. Serve it toasted with jam, use it for French toast, or just tear into a warm slice straight from the rack — it earns its place at any table.

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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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