Seed Oil 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 — golden, pillowy, and rich with butter — and this gluten-free version absolutely delivers on that promise. The blend of white rice flour, tapioca starch, and potato starch creates a tender, structured crumb that mimics the real thing far better than a single-flour swap ever could. Every fat in this recipe comes from real whole-milk dairy and eggs, so there's no canola, soybean, or vegetable oil hiding anywhere in the ingredient list. The butter gets worked in gradually during mixing, which is the same technique used in classic brioche — it builds that signature glossy, smooth dough and gives the finished loaf its melt-in-your-mouth richness. An egg wash of yolk and milk before baking gives the crust that deep, burnished golden color that makes it look like it came straight from a bakery window. Let it cool fully before slicing so the crumb has time to set — then enjoy it toasted with salted butter, layered into a sandwich, or honestly just torn apart warm from the rack.

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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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