Gelatin Free Gluten Free Brioche

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.9

(16)

Buttery, golden, and impossibly tender, this brioche delivers the rich, pillowy texture you'd expect from a classic French loaf — without a trace of wheat or any animal-derived setting agents. The combination of white rice flour, tapioca starch, and potato starch creates a crumb that's soft and slightly chewy in all the right ways, while xanthan gum holds everything together so the structure doesn't rely on anything derived from collagen or bone. Slowly incorporating the softened butter into the dough is the real secret here — it builds that signature glossy, smooth dough and gives the finished loaf its indulgent, melt-in-your-mouth quality. The two-stage rise means you get a beautifully domed crown that looks as impressive as anything from a bakery window. A quick egg wash before baking seals in that deep, burnished color that makes it nearly impossible to wait the full cooling time before slicing. This is the kind of loaf that works just as well alongside a savory dinner as it does toasted with jam the next morning — assuming there's any left.

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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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