Mushroom 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 delivers every bit of that magic without a crumb of wheat in sight. A blend of white rice flour, tapioca starch, and potato starch stands in for traditional flour, while xanthan gum gives the dough the structure it needs to rise beautifully and hold its shape in the pan. The technique mirrors classic brioche method closely: butter is worked in gradually while the mixer runs, building that signature glossy, smooth dough that bakes into a rich, tender crumb. Because every ingredient here is naturally free from fungi-derived additives and the whole process happens in your own kitchen, there's no guesswork about what went into the loaf. The egg wash brushed on just before baking gives the top that deep, burnished golden crust that makes this bread look as impressive as it tastes. Let it cool fully before slicing — the crumb genuinely needs that time to set — and then prepare to be a little smug about how good homemade gluten-free bread can actually be.

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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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