MSG 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 tender in a way that makes every slice feel like a treat. This version achieves that same rich, pillowy texture using a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum doing the structural work that gluten would normally handle. The result is a glossy, beautifully domed loaf that genuinely rivals its wheat-based counterpart. Every ingredient here is straightforward and naturally free of added flavor enhancers, so you know exactly what's going into your bread — no hidden additives, no label anxiety. The technique mirrors classic brioche method: softened butter is worked in gradually while the mixer runs, building that signature smooth, glossy dough one piece at a time. Patience during the cool-down is key — letting the loaf rest before slicing allows the crumb to fully set, giving you clean, soft slices instead of a gummy interior. Whether you're serving it toasted with jam or using it as the base for an indulgent French toast, this loaf delivers serious bakery energy from your own kitchen.

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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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