Cinnamon Free Gluten Free Brioche

Brioche is one of those breads that feels almost impossibly luxurious — golden, pillowy, and rich with butter — and this gluten-free version absolutely delivers on that promise. A blend of white rice flour, tapioca starch, and potato starch stands in for wheat flour, while xanthan gum gives the dough the structure it needs to rise beautifully and hold together when sliced. The technique mirrors classic brioche method: butter is worked in gradually while the mixer runs, creating that signature smooth, glossy dough that bakes into a tender, feathery crumb. Because the ingredient list is straightforward and spice-free, anyone avoiding cinnamon or other warming spices can dig in without a second thought — no label-scanning required. The egg wash gives the loaf that deep, bakery-worthy golden crust that makes it almost too pretty to cut into. Let it cool fully before slicing so the crumb sets properly, then enjoy it as-is, toasted with butter, or layered into a sandwich where you want something a little more special than everyday bread.

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