I can honestly say that I miss challah bread dearly since implementing a gluten-free diet. However, my health is too important to me to eat challah, even just one night a week, so I've come up with this delicious gluten-free challah alternative made with 51 percent gluten-free oat flour. This challah is hamotzi-worthy, baby! Now you can celebrate Shabbat with a delicious gluten-free challah. Can I get an, "Amen?"
Keyword: challah recipe with oat flour, gluten-free challah recipe
Add yeast, 1 1/4 cup of warm water and honey to the bowl of your standing mixer. Whisk together by hand and allow the mixture to bubble for a few minutes to activate the yeast.
In a separate bowl, combine the oat flour, tapioca flour, brown rice flour, xanthan gum and salt. Whisk together and set aside.
Add oil, eggs (or flax eggs), and apple cider vinegar to the yeast/water mixture.
With your mixer running on low, slowly add dry ingredients to wet ingredients until well combined.
Add dough to a lightly greased challah mold pan (or any loaf pan will work). Cover dough with a clean dish towel and let it rise for at least two hours. Allow it a rise in a warm place. You want the dough bursting out of the pan. If it does not rise, give it more time, put it in a warmer location, or it may mean your yeast is dead and did not work.
Preheat oven to 375º F and bake for about 35-40 minutes until lightly browned on top. Remove from oven and cool on a cooling rack. Shabbat Shalom!
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 before adding to your dough mixture. I think both versions taste great!For Rosh Hashanah: Add 1/4 cup of applesauce to the wet mixture, 1 tsp cinnamon to the dry mixture, and then fold in 1/2 cup of raisins by hand to make a sweet challah for Rosh Hashanah. Bake the challah in a round bundt pan to make your challah more festive for the holiday. Optional: Add 1 tbsp of brown sugar to the bundt pan before piling on the dough. This will add additional sweetness on top.Getting a Good Rise: A good rise is essential to getting a fluffy, light challah. Allow the dough plenty of time to rise. And make sure you place it in a warm space to rise. I place the challah atop a small heated seedling mat to ensure I get a good rise. Some proof it in their warm ovens. Don't skimp on the rise.Flour Substitutes: You can use sorghum flour or another gluten-free flour in lieu of brown rice flour. You can use potato starch in lieu of tapioca flour. The oat flour cannot be swapped as it is essential to getting hamotzi-worthy challah (read full article for details).Do Not Braid: Please note that challah will be sticky and cannot be braided. Please use a challah mold pan to get the challah shape. If you do not have a challah mold pan, a loaf pan or bundt pan will work just fine.No Egg Wash: There is no need to brush an egg wash mixture over the top like you do with traditional challah. It browns well as is.Freeze: This challah freezes well. I freeze it inside a large zip top bag.Mini Loaves: Since I'm often the only one eating the gluten-free challah for Shabbos, I like to make myself mini loaves. Use a mini loaf pan or muffin pan. Shorten bake time and freeze them in a zip top bag. Defrost a mini loaf Friday morning.Challah Box Mixes: Don't feel like making challah but want one? Try these awesome gluten-free challah mixes in a box!This recipe inspired by an article in Kveller.com.