Citrus 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 — 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 genuinely rivals the real thing, while xanthan gum holds everything together the way gluten normally would. Eggs and warm milk bring the dough to life, and the slow butter incorporation gives the loaf that signature glossy, pull-apart richness brioche is famous for. Every ingredient here is naturally free from citrus in any form — no zest, no juice, no citric acid — so there's nothing to second-guess as you work through the recipe. The two-stage rise takes a little patience, but the payoff is a loaf that crowns beautifully above the pan and bakes to a deep, burnished gold. Let it cool properly before slicing and the crumb sets into something genuinely sliceable and soft. Whether you're toasting it for breakfast or using it as the base for a truly indulgent sandwich, this loaf is the kind of bake that makes people forget it's anything other than classic brioche.

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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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