If you’re Jewish like me, it’s likely you miss doughy challah every Friday night. I watch my family devour the challah. The smell and texture – oh how I miss it and how it feels like Friday night.
On my quest to find a gluten-free challah recipe, I found this article on Kveller.com about how challah can only be “taken” if made with one of the five grains mentioned in the Torah, which are barley, rye, wheat, oat, and spelt. The only gluten-free grain of the five is oat. Apparently bread made from other grains can be Kosher, but you cannot say, “hamotzi” or call it a challah. I had no idea!
I understand some people with celiac disease or gluten sensitivities cannot eat oats, but fortunately I can, as long as they are gluten-free oats. Verid Meir, the author of the article at Kveller.com, says she consulted with a rabbi who told her “… that while no teshuva (responsum) has yet been written on this topic, the oat flour must be at minimum 51% of the total flour in the bread.”
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The gluten-free challah recipe below consists of 51% oat flour (I used gluten free oat flour by Bob’s Red Mill), along with other ingredients. I’ve made this recipe several times – once in a challah-shaped mold pan, and again as a loaf of bread. For Yom Kippur last week, I used my mini loaf pan (makes 8 loaves) to create mini-challahs for my gluten-free guests to enjoy in lieu of bagels during breakfast. Everyone complimented this gluten-free challah recipe. I’ve also made this recipe with eggs, and without eggs. Hands down my guests loved the egg-free version, so it’s the only version I make now.
You can read more about this gluten-free challah recipe and its origins here. I hope you enjoy it as much as my family enjoys it. While it doesn’t taste like challah, per se, it’s a spongy textured, slightly sweet bread that is truly delicious. Enjoy it as gluten-free challah at your Shabbat table or even as a bread substitute as my family did on break fast last Yom Kippur.
I am very grateful to Meir for her research and story in helping those of us who cannot eat gluten still enjoy not only a wonderful gluten-free challah recipe, but also one that we can use to say, “hamotzi,” too. Thank you!
Gluten Free Challah Recipe
October 5, 2015
Enjoy this easy and delicious Gluten Free Challah Recipe.
- Prep: 2 hrs 20 mins
- Cook: 35 mins
-
2 hrs 20 mins
35 mins
2 hrs 55 mins
- Yields: 1 large loaf or 6 mini loafs
Ingredients
1 package or 1 Tbsp. active dry yeast
2 eggs OR make vegan with flaxseed mixture (2 Tbsp flax seeds mixed with 6 Tbps warm water - allow mixture to sit for 5 minutes before adding to dough)
1/4 cup avocado or grapeseed oil (or other oil of choice)
Directions
In a medium bowl, add yeast, honey and warm water. Mix well. Allow mixture to sit for 2-3 minutes to allow water to activate the yeast.
Add wet ingredients (flax mixture or egg, oil and vinegar) to mixture until well combined.
In a separate bowl, combine dry ingredients (salt, xanthan gum, tapioca flour, oat flour and brown rice flour).
Slow add dry ingredient into wet ingredients. Mix well with a spatula or with wet hands. Dough is sticky. (I use disposable gloves)
Add dough to a lightly greased loaf pan or challah mold pan. If making dinner rolls, divide mixture into a greased 12-cup muffin pan or greased 6 mini loaf pan.
Cover dough with a clean dishtowel and allow it to rise for 2-3 hours.
Preheat oven to 375 degrees F and bake for 35-45 minutes or until the top starts to slightly brown. (You will only need about 20-25 minutes to bake muffin or mini-sized loaves.)
Remove from oven and allow cooling on cooling rack for 30 minutes. Serve immediately. Bread will last for several days in a plastic zip top bag and it freezes well too.
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