Citric Acid 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 delivers every bit of that magic without a trace of wheat. The blend of white rice flour, tapioca starch, and potato starch creates a tender, structured crumb that holds together beautifully, while xanthan gum does the binding work that gluten would normally handle. What makes this recipe especially reassuring is how clean the ingredient list is: eggs, butter, milk, a handful of starches, and yeast — nothing processed, nothing with hidden additives that can sneak citric acid into your kitchen. The slow butter incorporation step is the real secret here, giving the dough that signature glossy, smooth texture you'd expect from a classic French loaf. Patience during the two rise periods pays off in a crown that puffs dramatically above the pan before baking to a deep, burnished gold. Let it cool properly before slicing — the crumb is still setting as it rests, and cutting too soon is the only way to shortchange yourself on this one.

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