Gluten Free Challah Bread
photo by ThinkJen
- Ready In:
- 2hrs 25mins
- Ingredients:
- 13
- Yields:
-
1 loaf, or 18 rolls
ingredients
- 2 cups rice flour
- 1 3⁄4 cups tapioca flour
- 1⁄4 cup sugar
- 2 teaspoons sugar
- 3 teaspoons xanthan gum
- 1⁄2 teaspoon salt
- 2⁄3 cup lukewarm water
- 1 cup lukewarm water
- 1 1⁄2 tablespoons yeast
- 4 tablespoons melted butter
- 1 teaspoon apple cider vinegar
- 4 eggs
- sesame seeds (optional)
directions
- In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
- Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
- With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
- Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
- Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
- Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.
Questions & Replies
Reviews
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This was really delicious, and surprisingly easy. When I put the Kenwood Chef on high after adding the yeast mixture, I did get splattered with dough which was quite amusing, albeit messy so watch out fellow bakers. I found that at 200 degrees celsius, my Challah got a little too brown on top so I'd maybe drop the temperature on the oven a littttttle bit. HOWEVER, all up an easy, successful recipe. The bread itself has SUCH amazing texture considering its sans-gluten. It stays together marvelously (NO crumbles at all), and is soft and fluffy and perfect. With the mixture I made one big loaf and six rolls and the timing was right on par. Thank you so much for sharing this recipe. I HIGHLY recommend fellow coeliacs to try this out, or even those who can eat gluten - my gluten-eating friend gorged on just as many rolls as me. LOVE. Seriously. Perhaps could have been a little sweeter but that's personal preference with your Challah. YUM.
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I just made this, and O.M.Gee...it's fabulous! I did make some substitutions (based on what I had available.) I used 1 c. Bob's Red Mill Gluten-free Flour; 1 c. oat flour; 1 c. tapioca starch; 3/4 c. potato starch; 1 tsp. salt; 1/4 honey; 1 1/2 tsp. raw agave. The rest was as directed. I mixed it up in my Breadman bread machine; wet ingredients first, then dry, and yeast on top and used the gluten-free setting (mix the dry ingredients together first, before placing in the bread machine.) It was/is delicious! No one would know that it's gluten-free! Thanks so much for sharing this recipe!
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Tweaks
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This bread came out beautifully! I substituted half honey for the sugar, and added an extra 1/2 tsp salt. It took about 1 1/2 hrs to bake, because I was using a glass pan and tested till it was done (foil tented). The crust is crisp, and the interior is moist- perfect for sandwiches, and EXCELLENT toast! DON"T BE AFRAID TO BEAT IT! enjoy-
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First time I tried this it didn't turn out well. Tonight was my second attempt and I made some adjustments. I used dextrose instead of sugar, white vinegar instead of apple cider vinegar and margarine instead of butter due to dietary restrictions. I also used twice as much salt, half a cup of water instead of a full cup and softened margarine instead of melted. I let everything come to room temp before starting. I didn't mix the batter again after the first rise like the instructions state because I didn't want to lose the air I had and it seemed to rise better and stay risen in the oven better this time. I also took the bread out of the oven 10 minutes early because it was cooked through and was starting to get too hard on top.
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For GF, I would give this 5 stars. it isn't dry and crumbly. I used honey instead of sugar and increased the salt to 1 tsp. The sesame seeds gave a nice flavor and I think next time I might put them in the bread. I used an ice cream scoop and it made 22 perfect rolls that I cooked for 20 mins. Thanks!