Pistachio 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 — buttery, golden, and tender in a way that makes every slice feel like a treat. This version achieves that same rich, pillowy texture 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, deep-golden loaf that crowns beautifully above the pan and slices cleanly once it's had time to cool and set. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety to deal with. The technique of adding softened butter piece by piece into the stand mixer is the real secret — it builds that signature smooth, glossy dough that bakes into something genuinely special. Let it cool the full thirty minutes before cutting; the crumb is still firming up inside and it's worth the wait. Whether you're toasting it for breakfast or using it as the base for the world's best French toast, this loaf delivers every time.

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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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