Oats Free Gluten Free Brioche

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.9

(16)

Rich, buttery brioche feels like one of those breads that should be off-limits the moment you start navigating gluten-free baking — but this loaf proves otherwise. A blend of white rice flour, tapioca starch, and potato starch creates a tender, pillowy crumb that genuinely rivals the classic French original, while xanthan gum holds everything together so the structure doesn't fall apart the way so many gluten-free breads do. The butter incorporation technique — adding softened pieces gradually while the mixer runs — is the real secret here, coaxing the dough into that signature glossy, smooth texture brioche is known for. Every ingredient in this recipe is naturally free from oats, so there's no need to scrutinize labels or worry about hidden grain additions that can sneak into store-bought gluten-free blends. The egg wash gives the finished loaf that deep, burnished golden crust that makes it look like it came straight out of a Parisian boulangerie. Let it cool fully before slicing — the crumb is still setting as it rests, and the patience pays off in clean, beautiful slices perfect for French toast, sandwiches, or eating warm with a generous smear of butter.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!