You no longer have to miss out on challah because you're on a gluten-free diet. My gluten-free challah bread is eggy, doughy, and slightly sweet, and it allows you to participate in the Shabbat celebration with a bread worthy of hamotzi (Jewish blessing over bread).
Prep Time20 minutesmins
Cook Time28 minutesmins
Dough Rise2 hourshrs
Total Time3 hourshrs
Course: Breads
Cuisine: Jewish
Keyword: challah, challah recipe with oat flour, gluten-free challah recipe
1-2TbspEverything Bagel Seasoningor other topping such as poppy seeds or sesame seeds (optional)
Instructions
Activate the yeast by combining warm water, yeast, and honey in a small bowl. Mix it together and allow it 4-6 minutes to begin to froth. If it doesn't froth on top, your yeast may be expired.
While the yeast is activating, mix together the oat flour, tapioca flour, brown rice flour, xanthan gum, and salt in the bowl of your standing mixer fitted with the paddle attachment.
Add the yeast mixture, eggs, oil, and apple cider vinegar. Mix on low for 30 seconds, then mix on medium-high speed for 2 minutes. You cannot overmix the dough because it doesn't have gluten. Gluten-free dough needs to be mixed thoroughly.
Lightly grease the challah mold pans with vegetable oil, then sprinkle the challah pan with any seasonings you'd like on top of the challah (optional). I add Everything Bagel seasoning, others like poppy seeds or sesame seeds. Add the dough to the pans and spread it out evenly. Cover the dough with a clean dish towel and let it rise for two hours to double in size. (Remember, the bottom will become the top of the challah after baking.)
Preheat the oven to 375º F and bake the challah for 23-25 minutes if baking in two small silicon challah pans or 25-26 minutes if baking in one large silicon challah pan until the top of the bread is lightly browned. Note: Metal pans may require less baking time. See notes.
Remove the challah from the oven. Let the challah mold pan cool for 5 minutes before flipping them onto a wire rack to continue cooling. Shabbat shalom!
Video
Notes
Do Not Braid: Please note that gluten-free challah will be sticky and cannot be braided. Instead, you'll need to purchase a large silicon challah mold pan (or two small silicon challah pans) to get the desired challah shape. If you do not have a challah mold pan, two loaf pans (dough divided) or a bundt pan will work.Honey: My original challah recipe called for 1/4 cup of honey. Over the years, I found the challah to rise and taste better with more honey, but it is a bit sweeter. I recommend using anywhere between 1/4-1/2 cup of cup of honey. Experiment to see what you like better. You can't go wrong!Vegan / Egg-Free Version: To make this recipe egg-free, swap two eggs for two tablespoons of flaxseed meal combined with 6 tbsp of warm water. Allow the mixture to gel for five minutes, then add it to the recipe as you would add the eggs. For a Sweet, Round Challah for Rosh Hashanah: Add 1/4 cup of applesauce or an extra 1/4 cup honey + 1 tsp cinnamon to the dough while mixing it, then fold in 1/2 cup of raisins (or more). Place the dough in a rounded challah silicone pan or bundt pan to rise and bake. Flour Substitutes: You can use sorghum flour instead of brown rice flour. You can use potato starch in place of tapioca flour. The oat flour cannot be swapped as it is essential to getting hamotzi-worthy challah (read the full article for details).No Egg Wash: You don't need to brush the dough with an egg wash.Seasonings: After I grease the challah pans with a little vegetable oil, I sprinkle Everything Bagel seasoning on the pan, then place the dough on top of the seasoning and let it rise, then bake. You could also use poppy seeds, sesame seeds, or any topping of your choice. The seasonings will be on the top when you flip over the challah.Freeze: This challah freezes well in a large zip-top bag. Please bring it to room temperature to defrost. Once defrosted, heat it in your oven or microwave for a few seconds to bring it back to life. Without reheating, it may be crumbly.Mini Loaves: Because I'm often the only one eating the gluten-free challah for Shabbat, I like to make myself mini loaves in a mini loaf pan or muffin pan. If making mini loaves, shorten the baking time. Freeze the loaves/muffins in a zip-top bag, then defrost a mini challah before Shabbat.Challah Box Mixes: Try these excellent gluten-free challah mixes.Cooking Time: Cooking time may vary depending on your baking pan. You will need less time in a narrow metal pan and more time in a deep silicon pan. This recipe was adapted from Kveller.com.