Chicken 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 contact. This version achieves all of that without a single gram of wheat, relying on a carefully balanced blend of white rice flour, tapioca starch, and potato starch to build the right structure. Xanthan gum holds everything together while the butter gets worked in slowly, piece by piece, creating that signature glossy, smooth dough that classic brioche is known for. The result is a loaf that crowns beautifully above the pan and bakes to a deep, burnished brown — exactly what you want from a proper brioche. Every ingredient here is naturally free from poultry, so there's nothing to swap or second-guess; just straightforward baking with clean, familiar pantry staples. Let the loaf cool fully before slicing — the crumb needs that resting time to set, and the patience is absolutely worth it. Serve it thick-cut with good butter, use it for French toast, or just tear into it warm and enjoy the moment.

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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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