gluten free challah bread

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gluten free challah bread

Components:

  1. 2. 1/4 cup all-purpose flour free of gluten (including xanthan gum)
  2. One-fourth cup tapioca flour
  3. One packet of 2 1/4 teaspoons active dry yeast
  4. one-fourth cup sugar
  5. One tsp salt
  6. Half a cup of warm water (110°F)
  7. 1/4 cup of heated coconut oil or vegetable oil
  8. Three big eggs
  9. Two tsp of vinegar made from apple cider
  10. One spoonful of honey, if desired for sweetness
  11. To make the egg wash, combine one egg yolk with one tablespoon of water.
  12. Poppy or sesame seeds are optional garnishes.

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Guidelines:

Step 1: Make the yeast active

  • To prepare the yeast, put the warm water, yeast, and 1 tablespoon of sugar in a small basin. When the mixture starts to foam and bubble, it means the yeast is active. Gently stir and let it sit for 5 to 10 minutes.

Step 2: Get the Dough Ready

  • Combine the Dry Ingredients: In a sizable mixing basin, blend together the tapioca flour, gluten-free flour, salt, and the remaining sugar.
  • Mix the Wet Ingredients: In a separate bowl, beat together the oil, honey (if desired), apple cider vinegar, and three eggs.
  • Add Yeast Mixture: Stir the wet ingredients into the dry flour mixture along with the activated yeast mixture. Using a wooden spoon or the stand mixer’s paddle attachment, mix the dough until it becomes thick and smooth. The dough shouldn’t be unduly moist, just a little sticky. To get the desired consistency, if necessary, add a tablespoon at a time’s worth of additional gluten-free flour.

Let the Dough Rise in Step Three

  • Cover and Rise: Place a clean kitchen towel or piece of plastic wrap over the dough, and allow it to rise in a warm location for approximately one hour, or until it has doubled in size.

Shape the Challah in Step Four.

  • Set the Oven’s Temperature to 350°F (175°C). Use parchment paper to line a baking sheet.
  • Divide the dough into three equal halves, or more if you wish to create a more elaborate braid. Make lengthy ropes out of each piece and braid them together. To facilitate shape, lightly grease your hands if the dough is excessively sticky.
  • Place on Baking Sheet: Gently slide the braided dough onto the baking sheet that has been ready.

Step 5: Bake after using the egg wash

  • Egg Wash: To give the braided challah a gorgeous golden shine, brush the top with the egg yolk wash. If desired, top with poppy or sesame seeds.
  • Bake: Bake the challah for 25 to 30 minutes, or until it sounds hollow when tapped and has a golden brown top.
  • Chill: Prior to slicing and serving, allow the challah to cool on a wire rack.

Advice:

  • Gluten-Free Flour: To help bind the dough, make sure the gluten-free flour blend you use contains guar or xanthan gum. If it’s missing from your flour blend, mix in 1 teaspoon of xanthan gum with the dry ingredients.
  • Egg-Free Option: To make this recipe without eggs, use a flax egg (1 tablespoon ground flaxseed combined with 3 tablespoons water per egg) in place of the eggs, and omit the egg wash in favor of a non-dairy milk wash.
  • Storage: While fresh challah is optimal, it can be kept for two to three days in an airtight container or frozen for up to a month.

Nutrition Facts (per slice):

  • 180 kcal of calories
  • 7g of total fat
  • One gram of saturated fat
  • 45 mg of cholesterol
  • 150 milligrams of sodium
  • 27g of total carbohydrates
  • dietary fiber: two grams
  • 4g of sugars
  • 3g of protein

With its delicate, fluffy texture and subtle sweetness, this gluten-free challah bread is ideal for Shabbat, holidays, or any other occasion. Savor it raw or use it to make delicious French toast the following day!

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