Seeds Free Gluten Free Brioche

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.9

(16)

Rich, buttery brioche has a reputation for being fussy even under the best circumstances, so pulling it off without gluten — and without any seeds — feels like a genuine kitchen triumph. This loaf builds its structure from a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum stepping in to give the dough that signature stretch and elasticity. The real magic happens when you work the softened butter in piece by piece, just like a classic brioche method, coaxing the dough into something smooth, glossy, and genuinely luxurious. Eggs and warm whole milk round out the richness, so the finished crumb is tender and pillowy in a way that's hard to believe came from a gluten-free loaf. The deep golden crust from the egg wash makes it look every bit as impressive as a bakery window display. Letting it cool fully before slicing is the hardest part, but it's worth every minute — the crumb sets beautifully and holds together for clean, even slices. Whether you're toasting it for breakfast or using it as the base for a truly indulgent sandwich, this loaf delivers the full brioche experience without a seed in sight.

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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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