Honey 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 — rich, buttery, and golden with a tender crumb that practically melts on contact. This version delivers all of that magic without a single drop of wheat or honey, relying instead on a clever blend of white rice flour, tapioca starch, and potato starch to build the structure that traditional brioche gets from gluten. Xanthan gum holds everything together, while six tablespoons of softened butter worked slowly into the dough create that signature glossy, pillowy texture you'd expect from a French bakery. The slow butter incorporation step is the real secret here — patience pays off in a smooth, cohesive dough that rises beautifully and crowns above the pan with a gorgeous dome. A simple egg yolk and milk wash gives the loaf its deep, burnished finish straight out of the oven. Let it cool fully before slicing so the crumb has time to set, and you'll be rewarded with clean, even slices that are perfect for French toast, sandwiches, or just eaten warm with a generous smear of butter.

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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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