Wheat 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 — buttery, tender, with a deep golden crust that practically begs to be torn apart. The challenge has always been that traditional brioche leans hard on wheat flour for its signature soft, pillowy crumb. This version cracks that code using a blend of white rice flour, tapioca starch, and potato starch, with xanthan gum stepping in to mimic the structure that gluten would normally provide. The result is a loaf that's genuinely rich and glossy, not a compromise version of the real thing. The butter incorporation technique — adding it piece by piece while the mixer runs — is the same method used in classic brioche baking, and it's what gives this loaf that smooth, almost silky dough before it ever hits the oven. An egg wash of yolk and milk before baking delivers that signature deep amber color and a slightly crisp top that contrasts beautifully with the soft interior. Let it cool properly before slicing and you'll be rewarded with a crumb that holds together and tastes every bit as indulgent as it looks.

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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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