Here it is…GLUTEN FREE CHALLAH!! I worked hard to perfect this recipe for you. I experimented with different flours and thought that this recipe worked best for a soft, “close to the real thing” challah. Sprinkle with your favorite toppings or knead some raisins and cinnamon sugar right into the dough. The results are really great! If you bake one this weekend please message me your thoughts. Serve warm with some butter and jam or the next day as french toast. The possibilities are endless with this delicious gluten and nut free egg bread! Here we go…
• 1 1/3 cups warm water
• 1 packet gluten free dry active yeast
• 2 eggs + 1 egg white for egg wash
• 1/3 cup organic cane sugar + 1 tsp
• 1/3 cup vegetable or canola oil (do not use olive oil)
• 4 cups Cup 4 Cup Gluten Free Flour + a little extra for kneading. One bag of Cup 4 Cup Flour makes 2 challahs. (If you would like a “parve” challah opt for King Arthur Gluten Free Measure for Measure Flour which is “kosher parve”. I prefer Cup 4 Cup as it has a better texture and flavor but it’s “kosher dairy”)
• 2 tsp salt
1. Pour warm water (not hot or it will kill the yeast) into a large bowl and add the entire packet of yeast. Stir until it’s dissolved. Add 1 tsp of sugar and stir to activate. Then step away and allow the yeast to do its thing! At least 15-20 minutes. The mixture should look bubbly and foamy.
2. Add eggs, oil and sugar to the water and whisk.
3. Add Flour and salt and stir.
4. Remove the dough and place onto a flat surface. Sprinkle with some extra flour and knead.
5. Divide your dough into 3 pieces and roll out each piece into strips.
6. Cover a sheet pan with parchment paper and place your strips side by side on top. Pinch the ends of all three strips together and braid them. When done pinch the ends together.
7. Cover your challah with a clean dish towel and let sit on your counter for 1-2 hours to rise. Your challah should almost double in size. If you’re adding toppings make an egg wash by mixing the egg white with 1 tbsp cold water and whisk. Using a basting brush cover the top of your challah with the egg mixture. Sprinkle your choice of topping over the challah (poppy seeds, sesame seeds, cinnamon sugar, salt, garlic or onion powder).
8. Preheat your oven to 350 degrees. When the challah is ready remove the towel and place into the oven. Bake for 30-35 minutes. Remove and serve warm!
Easy peasy. Enjoy! xoxo