Ginger 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, buttery, and tender in a way that makes every slice feel like a treat. This version delivers all of that richness without any wheat flour, relying on a blend of white rice flour, tapioca starch, and potato starch to build the soft, pillowy crumb you'd expect from a classic loaf. Xanthan gum steps in to provide the structure that gluten normally would, while the slow butter incorporation technique — adding it piece by piece into the stand mixer — creates that signature glossy, smooth dough. The result is a beautifully crowned loaf with a deep golden crust that comes from a simple egg wash before baking. Nothing in this recipe contains ginger in any form, so there's no need to scrutinize labels or swap anything out — it's naturally free of it from start to finish. Letting the loaf cool fully before slicing is genuinely worth the patience, since the crumb sets up into something sliceable and satisfying rather than gummy. Whether you're toasting it for breakfast or using it as the base for a truly indulgent sandwich, this is the kind of bake that earns a permanent spot in your rotation.

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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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