Lupin 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 — buttery, golden, and pillowy soft — and this gluten-free version absolutely delivers on that promise. The blend of white rice flour, tapioca starch, and potato starch creates a tender, structured crumb that mimics the real thing far better than a single-flour swap ever could, while xanthan gum holds everything together beautifully. Lupin flour is a common addition in gluten-free baking blends, which can make store-bought options tricky for anyone avoiding it — here, every ingredient is straightforward and easy to verify. The classic brioche technique of incorporating softened butter piece by piece is fully intact, giving the loaf that signature glossy, rich dough and a deep golden crust once baked. An egg wash finish adds that bakery-style shine that makes slicing into it feel like a genuine occasion. Let it cool fully before cutting — the crumb is still setting as it rests, and patience pays off with cleaner slices and a better texture throughout.

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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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