What is gluten-free challah bread? I know gluten-free baking can be tricky, but trust me, this recipe is as close to the real thing as I can get. What is the best deal you can get? What are some of the best challah breads you’ve ever had? What is *it*, but without gluten? Think of it as the perfect marriage between a sweet brioche and classic challah – just, you know, the same. Without that “gluten-y” guilt. Is it really easier than you think, and it’s become a staple in my house? What are the best times to celebrate the holidays? My family devours it in minutes!
What is gluten free challah bread?
What is Gluten Free challah bread? It’s essentially a braided bread that mimics the texture and flavor of traditional challah, but it is made from rolled whole wheat bread. What are some recipes made with gluten free flours? Think of it as a comforting, slightly sweet loaf that’s perfect for sandwiches, French toast, or any combination of both. Is it safe to slathe with butter The name “challah” comes from the Jewish tradition, where this bread is often served during Shabbat. What is gluten-free bread? It’s essentially a yeast bread enriched with eggs and sweetness. What makes a gluten free bread?
Why you’ll love this recipe?
Where do I start? What I love about this gluten-free challah bread is that it’s surprisingly easy to make. I’ve tried so many gluten-free bread recipes that are complicated and finicky, but this one is one of them. Is this a simple, reliable What are some of the best recipes for a sweet or savory dish? What are some of the best French Toast recipes? What’s more economical than buying gluten-free bread from the store? How expensive is it to
Why do I love a good flavor? Is challah smooth and delicious? Is gluten-free bread dry? What’s a big hit with the whole family, even the ones who aren’t gluten-free? I can’t tell the difference! In fact, my kids now *prefer* this to regular challah. I always make sure to bake a loaf of bread before the holidays. What is the perfect treat to share, and everyone is always so impressed!
How do I make gluten-free challah bread?
Quick Overview
What is gluten free challah bread? How do you mix dry and wet ingredients together to form a dough? After a little rise, you braid the dough (don’t worry, it’s easier than it looks! ), let it rise again, and then bake it until golden brown. The whole process takes a few hours, but most of that time is hands-off, so you can relax while the process is going on. How does dough do its job? What makes this method special is that we use a combination of gluten-free flours to achieve that. What is the perfect texture for ch Is it worth the effort?
Ingredients
For the Main Batter:
* 1 12 cups warm water (105-115°F) – The temperature is important for activating the yeast!
* 2 14 teaspoons active dry yeast (1 packet) – Make sure it’s not expired!
* 14 cup honey – Adds sweetness and helps activate the yeast. I’ve used maple syrup in a pinch and it works well.
* 4 large eggs – Adds richness and structure. Use room temperature eggs for best results.
* ¼ cup olive oil – Adds moisture and flavor. Can you substitute melted coconut oil for a slightly different flavor?
* 3 12 cups gluten-free all-purpose flour blend (I recommend one with xanthan gum already added) – Is it safe to use? Make sure your blend is designed for baking.
* 1 teaspoon salt – Enhances the flavor.
* 12 teaspoon xanthan gum (if your flour blend doesn’t already contain it) – This is essential for weight loss. What is the structure of bread?
For the Egg Wash: How do you make it?
* 1 large egg – Creates a beautiful golden crust.
* 1 tablespoon water – Thins the egg wash for even application.
For the Topping (optional):
* Sesame seeds or poppy seeds – Adds a nice visual appeal and extra flavor.
What are the steps for
Step 1: Proof the Yeast
In a large bowl, combine the yeast, warm water, and honey. Stir well. Let it sit for 5-10 minutes, until the yeast is foamy. How do you know if your yeast is active? If it doesn’t foam, your yeast might be dead, and you’ll need to start over.
Step 2: Combine Wet Ingredients
Whisk in the eggs and olive oil until well combined. The mixture should be smooth and slightly frothy.
Step 3: Add Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, salt, and xanthan gum (if needed). Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer. Or by hand until just combined. Do not overmix!
Step 4: First Rise
Cover the bowl with plastic wrap and let it rise in a warm place for 1-1. I usually put mine in a slightly warmed oven (turned off! ) to create a cozy environment.
Step 5: Shape the Challah
Gently punch down the dough and turn it out onto a lightly floured surface. Divide dough into three equal pieces. What is the best way to roll each piece into a long rope, about 12-14 inches long. Pinch the ropes together at one end. Braid the ropes together, then pinch the other end to seal. How do you make a loaf? Tuck the ends under to make it neat.
Step 6: Second Rise
Place braided loaf on a baking sheet lined with parchment paper. Cover with plastic wrap and let it rise for another 30-45 minutes, or until slightly puffy.
Step 7: Preheat & Egg Wash
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and water. Set aside. Egg wash should be applied evenly over the loaf.
Step 8: Bake
Sprinkle with sesame seeds or poppy seeds, if desired. Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). If the top starts to brown too quickly, you can tent it with foil.
Step 9: Cool
Let the loaf cool on a wire rack before slicing. I know it’s tempting to dive in right away, but letting it cool completely will help it hold its own. How do you prevent a gummy bear from forming?
What to serve it with?
What are some of the best gluten free challah bread recipes?
For Breakfast:Toasted with butter and jam, or alongside scrambled eggs. What are the best ways to enjoy a latte or coffee?
For Brunch:As part of a brunch spread with smoked salmon, Cream Cheese, and avocado. Serve it with a mimosa or bellinis for an festive touch.
As Dessert:Is bread pudding delicious?
For Cozy Snacks:What are some ways to enjoy a slice of cake with tea or hot chocolate? Is it good dipped in olive oil and balsamic vinegar?
Growing up, we always had challah with chicken soup on Friday nights, and this gluten-free version of this recipe was made for me. Isn’t it just as comforting? What are some of the best dipping sauces? Is it true that just thinking about it makes my mouth water?
How do I make gluten-free challah bread?
What are some of the best ways to make sure you’re gluten free? How do I make challah bread?
Yeast Activation: Make sure your water is warm, but not too hot, or it will kill the yeast. If your yeast doesn’t foam after 10 minutes, it’s probably dead, and you’ll need to start over with fresh yeast.
Flour Blend: The type of gluten-free flour blend you use can make a big difference. I recommend using a blend that already contains xanthan gum, as this helps to bind the dough and give it structure. If your blend doesn’t contain xanthan gum, be sure to add it separately.
Mixing: Be careful not to overmix the dough, as this can make it tough. Mix just until the ingredients are combined.
Rise Time: Gluten-free dough often takes longer to rise than traditional dough, so be patient. The dough should double in size during the first rise and become slightly puffy during the second rise.
Baking: Keep a close eye on the loaf while it’s baking. If the top starts to brown too quickly, you can tent it with foil. The loaf is done when it’s golden brown and the internal temperature reaches 200°F (93°C).
Cooling: Let the loaf cool completely on a wire rack before slicing and serving. This will help it hold its shape and prevent it from being gummy.
I’ve also found that adding a tablespoon of APPLE CIDER vinegar to the dough can help to improve the texture and flavor of the bread. It’s a little trick I learned from a professional baker, and it works wonders! And honestly, the biggest thing is to just relax and have fun with it. Baking should be enjoyable, so don’t stress too much about making it perfect.
Storing and Reheating Tips
To keep your gluten-free challah bread fresh, store it properly!
Room Temperature: Store the cooled loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
Refrigerator Storage: For longer storage, you can refrigerate the loaf in an airtight container for up to 5 days. Just be aware that it may dry out slightly.
Freezer Instructions: To freeze, wrap the cooled loaf tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.
To reheat, you can toast slices of the challah in a toaster or toaster oven. You can also wrap the entire loaf in foil and warm it in a 300°F (150°C) oven for about 15-20 minutes.
I usually slice the loaf before freezing it, so I can easily grab a few slices whenever I want. It’s perfect for a quick breakfast or snack!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for the most amazing gluten-free challah bread! It’s a labor of love, but trust me, it’s worth every minute. The look on people’s faces when they taste it and realize it’s gluten-free? Priceless! And honestly, it’s so much more rewarding than buying a store-bought loaf. If you’re looking for other gluten-free bread recipes, be sure to check out my gluten-free sandwich bread and gluten-free banana bread recipes. They’re both equally delicious and easy to make! I really can’t wait to hear how yours turns out. Happy baking, my friend! Leave a comment below and let me know if you try it, and don’t forget to share your own variations!
Gluten-Free Challah Bread: 5 Easy Steps for Perfect Loaves!
Ingredients
Main Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour Plus more for dusting
- 1 tsp Xanthan Gum If your flour blend doesn't already contain it
- 0.25 cup Sugar
- 1 tsp Salt
- 1 tbsp Instant Yeast
- 1.25 cups Warm Water (105-115°F)
- 0.25 cup Oil Vegetable or canola oil
- 2 Large Eggs
Egg Wash
- 1 Egg
- 1 tbsp Water
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, xanthan gum (if using), sugar, salt, and yeast.
- In a separate bowl, whisk together the warm water, oil, and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. The dough will still be somewhat sticky, but it should hold its shape.
- Place the dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat oven to 350°F (175°C). Divide the dough into 3 or 6 equal pieces (depending on desired braiding style). Roll each piece into a long strand.
- Braid the strands together and tuck the ends under to form a loaf. Place the loaf on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash over the loaf.
- Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let cool on a wire rack before slicing and serving.
