Nitrate & Nitrite Free Gluten Free Brioche
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 crumb using a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum stepping in to provide the structure that gluten would normally handle. The result is a glossy, beautifully domed loaf that honestly rivals anything you'd find at a bakery counter. Every ingredient here is naturally free of cured meats, processed additives, and preservatives, so there's no need to scan labels or second-guess what's in your bread. The method is straightforward — a stand mixer does the heavy lifting, and the slow butter incorporation is what gives the dough that signature smooth, glossy finish. Letting the loaf cool fully before slicing is the one step worth being patient about, since the crumb needs that resting time to set up properly. Whether you're serving it toasted with jam or using it as the base for a truly special sandwich, this loaf delivers the kind of homemade satisfaction that's hard to beat.
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Learn more →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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