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 — rich, buttery, and golden with a tender, pillowy crumb — and for a long time it seemed like something people avoiding gluten simply had to admire from a distance. This version changes that entirely. A blend of white rice flour, tapioca starch, and potato starch works together to mimic the soft, slightly chewy structure of traditional brioche, while xanthan gum holds everything together the way gluten normally would. The real magic happens when you work the softened butter into the dough piece by piece, just like a classic brioche method — the result is a smooth, glossy dough that bakes up with a deep golden crust and a genuinely soft interior. An egg wash of yolk and milk gives the top that signature shine and rich color you'd expect from a bakery loaf. The recipe makes 10 slices, so it's ideal for a weekend bake that carries you through the week — think French toast, a thick slice with jam, or just torn apart warm from the rack. Letting it cool fully before slicing is the one step worth being patient about, since the crumb needs that time to set properly.

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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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