Pregnancy Friendly Gluten Free Brioche

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.9

(16)

Rich, buttery brioche is one of those breads that feels almost indulgent, and this gluten-free version delivers every bit of that soft, golden, pull-apart magic. The blend of white rice flour, tapioca starch, and potato starch mimics the tender crumb of traditional brioche beautifully, while xanthan gum holds everything together in place of gluten. During pregnancy, swapping out gluten-containing grains can be a real priority for some, and it's genuinely hard to find a store-bought brioche that's both safe and satisfying — this homemade loaf solves that problem completely. The eggs and whole milk bring richness and protein, and the slow butter incorporation gives the dough that signature glossy, smooth texture you'd expect from a classic French-style loaf. Letting it cool fully before slicing is the one step worth being patient about — the crumb sets as it cools and makes every slice cleaner and more pillowy. Toasted with a little butter, layered into a sandwich, or served alongside a bowl of soup, this loaf earns a permanent spot in your weekly baking rotation.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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