Holidays Rosh Hashana Shabbat

Gluten Free Challah

Gluten free challah, Federation CJA, Jewish food project
Gluten Free Challah
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Gluten free challah, Federation CJA, Jewish food project
Gluten Free Challah
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Trying this recipe at home? Share your pics with us! Facebook, Twitter, and Instagram @federationCJA #jewishfoodporject
Ingredients
Servings:
Units:
Instructions
  1. In a small bowl mix yeast with the warm water and sugar and proof about 5-10 minutes until really foamy. Add honey to the (foamy) yeast mixture and stir. Set aside.
  2. Mix the flours in a large bowl with the salt and xanthan gum.
  3. In a small container mix 4 whole eggs plus 2 egg yolks with the oil.
  4. Add the yeast mixture and the egg mixture to the large bowl with the flour. In a hand held mixer, mix on low until the flour is incorporated into the wet ingredients. Increase speed to medium-high and mix for an additional 2 minutes. Scrape down sides, mix another minute. The batter will be very sticky at this point.
  5. Scrape the dough/batter into the center and place a greased (use spray or oil) parchment paper directly on the dough to cover during the first rise. Let the batter rise in a warm spot for about two hours or until doubled in size.
  6. Punch down and mix again on medium speed for another two minutes.
  7. Place dough in a well sprayed or oiled 9 inch round cake pan or tube cake pan. Mix 1 egg with a splash of water and brush on the dough liberally. Let dough rise uncovered until doubled in size.
  8. Preheat oven to 375 F. Brush dough gently with left over egg wash and cover with your choice of seeds.
  9. Bake 30 minutes until bread sounds hollow and top is golden brown. The internal temperature should be about 200 F.
  10. Remove bread from the pan - place on a rack and cool completely.
  11. NOTE: Make sure to cool the challah on a rack completely before wrapping and storing the bread or it will end up soggy. You can refresh the bread by heating it in a 300 F oven for about 5 minutes before serving.
Recipe Notes

GLUTEN FREE FLOUR: 1.25 cups superfine brown rice flour, .75 cup superfine white rice flour, 1.5 cups tapioca flour

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4 Comments

  • Reply
    Jacob
    July 6, 2017 at 11:32 pm

    The instructions does not say when to use the honey and vanilla extract ,
    Should I put it in before mixing the second time?

  • Reply
    Nechama
    October 26, 2017 at 2:29 am

    The ingredients say 4 large egg yolks room temp.
    But instructions say 4 whole eggs plus 2 egg yolks…
    which is it?

  • Reply
    Jewish Food Project
    October 26, 2017 at 3:07 pm

    Hi Nechama and Jacob,
    Thank you for the comments. I have adjusted the ingredients list, there is suppose to be 4 whole eggs and 2 egg yolks. I have also removed the Vanilla Extract there is no need for it in the recipe. The Honey is added in the first step with the yeast to ensure the yeast blooms.
    I hope this answers everything and thank you so much for taking the time to write us. When your finished your Challah we would love to see a pic #jewishfoodproject.

  • Reply
    nechama
    November 16, 2017 at 8:03 am

    I actually made 4 small Challah is small round stainless bowls, in order to have a whole one for each seuda. Sorry, I don’t have a i-Phone.

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