High Fructose Corn Syrup Free Gluten Free Brioche

Brioche is one of those breads that feels almost impossibly luxurious — rich, buttery, and golden with a tender crumb that pulls apart beautifully. The challenge with most store-bought versions, gluten-free or otherwise, is that they're loaded with sweeteners and syrups you didn't ask for. This recipe keeps things clean and straightforward: the only sweetener in the entire loaf is two tablespoons of plain granulated sugar, so you know exactly what you're eating. A blend of white rice flour, tapioca starch, and potato starch stands in for wheat flour, while xanthan gum gives the dough the structure it needs to rise and hold its shape. The real magic happens when you work the softened butter in piece by piece — it creates that signature glossy, smooth dough and delivers the rich flavor brioche is famous for. An egg wash right before baking gives the loaf that deep, burnished crust that makes it look like it came straight from a proper bakery. Let it cool before slicing and you'll be rewarded with a soft, pillowy crumb that's just as good toasted with butter as it is used for the world's most indulgent French toast.

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