Brioche is one of those breads that feels almost impossibly luxurious — buttery, golden, and tender in a way that makes every slice feel like a treat. Getting that same richness without wheat flour is a challenge most recipes fumble, but this one nails it by leaning on a blend of white rice flour, tapioca starch, and potato starch to build the right structure and chew. Xanthan gum steps in to hold everything together, while the slow butter incorporation method — adding softened pieces one at a time into the running mixer — creates that signature glossy, smooth dough you'd expect from a classic version. The result is a loaf that crowns beautifully above the pan and bakes to a deep, burnished gold. Every ingredient here is naturally free from soy, so there's no label-scanning or substitution stress involved — just straightforward, real-food baking. Let it cool the full thirty minutes before slicing; the crumb is still setting as it rests, and the patience pays off in clean, pillowy slices perfect for French toast, sandwiches, or simply eaten warm with a generous spread of butter.
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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.
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