Nutmeg 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 makes every other loaf seem ordinary by comparison. This version achieves that same pillowy magic 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 honestly rivals anything you'd find at a bakery. Warming the milk, adding the butter piece by piece, and letting the dough fully proof are the small steps that make a big difference here — don't rush them. The egg wash gives the top that signature deep amber color that makes it look as good as it tastes. Because every ingredient is straightforward and clearly listed, there's no guesswork about hidden spices or warm-spice blends sneaking in — just clean, simple components you can trust. Slice it thick for French toast, serve it alongside soup, or honestly just eat it warm with a little extra butter and zero regrets.

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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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