Peanut 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 doing the structural work that gluten would normally handle. The technique mirrors classic brioche method closely: you build the dough first, then slowly work in softened butter piece by piece until the mixture turns smooth and glossy. That patience pays off in a loaf that crowns beautifully above the pan and bakes to a deep, burnished gold. Because every ingredient here is naturally free from peanuts and peanut derivatives, there's no need to scrutinize labels or worry about what's hiding in a store-bought loaf. Let it cool fully before slicing — the crumb is still setting as it rests, and that extra time makes all the difference between a clean slice and a gummy one. Serve it toasted with butter, layered into a sandwich, or honestly just torn apart warm from the rack.

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