Brioche is one of those breads that feels almost impossibly luxurious — buttery, golden, and pillowy soft — and this version delivers every bit of that magic without a trace of wheat or rye. The base is built from white rice flour, tapioca starch, and potato starch, with xanthan gum stepping in to give the dough that stretch and structure you'd normally get from gluten. The real technique here is the slow butter incorporation, added piece by piece while the mixer runs, which is exactly how classic brioche gets its signature glossy, rich crumb. A proper two-stage rise — first in the bowl, then in the loaf pan — means you get that beautiful crown peeking above the rim before it even hits the oven. The egg wash gives the finished loaf a deep, burnished color that looks genuinely bakery-worthy. Let it cool before slicing so the crumb has time to set, and then get ready to be a little smug about what just came out of your kitchen.
About FigFig 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 →10 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
