You thought you’ve seen the last of them, but news flash: challah days are here again and they’re here to stay 😉
I’m coming through for all of my fellow foodies who are on a gluten-free diet or need to be gluten-free in their diets. This Gluten-free version of my favorite challah is good for you and tastes just as great. With a soft texture and slice-able loaf, this one is a winner! And now there’s no excuse not to join the challah club!
This gluten-free challah recipe is so easy, you’ll be amazed at how good it tastes. The trick is to make sure to get your gluten-free flour from a safe source and not to over-knead the dough.
Ready to join the challah gang? Try out this Gluten-free Challah recipe and let me know what you think!
Gluten-free Challah
Author: Micah Siva
Makes: 1 large challah
Ingredients
- 1 package instant yeast
- 1 tbsp sugar
- 1 cup lukewarm water, divided
- 2 large egg
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tsp sea salt
- 2 cups gluten-free flour (I used Arrowhead)
- ¾ cup cassava flour
- ¼ tsp xantham gum
Egg wash
- 1 egg
- 2 tbsp water
- Sesame seeds, optional
Preparation:
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, egg, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, cassava flour, and xantham gum, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Punch down dough to remove any air bubbles, and transfer to a floured surface.
- Cut into the number of strands you’d like your braid to be, roll into ropes, and braid.
- Make the egg wash: whisk together egg and water. Brush with egg wash, and top with sesame seeds (optional)
- Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.
For more delicious Challah recipes, click here!
Gluten-free Challah
Ingredients
- 1 package instant yeast
- 1 tbsp sugar
- 1 cup lukewarm water, divided
- 2 large eggs
- 2 tbsp honey
- 3 tbsp olive oil
- 1 tsp sea salt
- 2 cups gluten-free flour (I used Arrowhead)
- 3/4 cup cassava flour
- 1/4 tsp xantham gum
- 1 egg Egg wash
- 2 tbsp water Egg wash
- Sesame seeds, optional Egg was
Instructions
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, egg, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, cassava flour, and xantham gum, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Punch down dough to remove any air bubbles, and transfer to a floured surface.
- Cut into the number of strands you’d like your braid to be, roll into ropes, and braid.
- Make the egg wash: whisk together egg and water. Brush with egg wash, and top with sesame seeds (optional)
- Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.