Chestnut 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 tender in a way that makes every slice feel like a treat. This version achieves that same rich, pillowy texture 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 into the stand mixer is the real secret here, coaxing the dough into a smooth, glossy consistency that bakes up beautifully. Because every ingredient in this recipe is straightforward and easy to verify, you can feel confident there are no hidden tree nut derivatives sneaking in — chestnuts included. The loaf gets an egg wash before hitting the oven, which gives it that deep, bakery-worthy golden crust that makes it look as good as it tastes. Let it cool fully before slicing so the crumb has time to set, and then get ready to rethink everything you thought you knew about gluten-free baking.

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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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