Shellfish 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 — rich, buttery, and golden with a tender, pillowy crumb — and this version delivers every bit of that magic without a speck of wheat flour. A blend of white rice flour, tapioca starch, and potato starch stands in for traditional all-purpose, while xanthan gum holds everything together so the dough develops real structure and lift. The butter-incorporation technique here is the real star: adding softened pieces gradually while the mixer runs coaxes the dough into something genuinely smooth and glossy, the way a classic brioche should feel. After two rises, the loaf crowns beautifully above the pan and bakes to a deep, burnished brown that looks straight out of a French bakery window. Because every ingredient in this recipe is naturally free from shellfish and shellfish derivatives, there's nothing to second-guess or swap out — just straightforward, wholesome baking. Let it cool the full thirty minutes before slicing; the crumb is still setting, and the patience pays off in clean, even slices that hold together beautifully. Whether you're toasting it for breakfast, layering it into a sandwich, or eating it warm with a little extra butter, this loaf is the kind of bake that earns a permanent spot in your rotation.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!