Turkey 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, buttery, and tender with a rich crumb that makes every slice feel like a treat. This version achieves that same pillowy magic using a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum stepping in to give the dough the structure that gluten would normally provide. The technique mirrors classic brioche method closely: you build the dough first, then work in softened butter piece by piece until the mixture turns smooth and glossy. It's a genuinely satisfying process, and the result crowns beautifully above the loaf pan before baking to a deep, burnished gold. Since every ingredient here is naturally free from poultry products, there's no need to scan labels or swap anything out — the recipe just works as written. Let it cool properly before slicing so the crumb has time to set, and then enjoy it toasted, layered, or eaten plain straight 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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