Pecan 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 pulls apart in the most satisfying way. This version achieves all of that 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 genuinely rivals any wheat-based brioche you'd find at a bakery. Because every ingredient here is straightforward pantry staple territory — eggs, butter, milk, and a few gluten-free starches — there's no need to stress about hidden tree nut ingredients or cross-contamination from specialty add-ins. The stand mixer does the heavy lifting during the butter incorporation stage, and patience during the two rise periods is really the only skill required. That deep golden crust from the egg wash and the soft, pillowy interior make this loaf equally at home sliced for French toast, served alongside soup, or honestly just eaten warm with a generous smear of butter.

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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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