Gluten Free Challah Bread

Recipe Card

Recipe: Gluten-Free Challah Bread
Prep Time: 20 minutes
Rise Time: 1–1.5 hours
Cook Time: 35–40 minutes
Total Time: About 2 hours
Yield: 1 medium loaf

Ingredients:

• 240g gluten-free all-purpose flour blend (with xanthan gum included)
• 60g almond flour
• 40g tapioca starch
• 7g instant yeast (1 packet)
• 40g granulated sugar
• 1 tsp salt
• 2 large eggs (plus 1 egg yolk for egg wash)
• 60ml vegetable oil (or melted butter)
• 120ml warm water (about 40°C / 105°F)
• 1 tsp apple cider vinegar (helps with structure)
• Optional topping: sesame seeds or poppy seeds

Instructions:

1. Activate Yeast
   • In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
2. Mix Dry Ingredients
   • In a large bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, and salt.
3. Add Wet Ingredients
   • Beat 2 eggs, oil, and vinegar into the yeast mixture.
   • Gradually fold the wet mixture into the dry ingredients until a thick dough forms. It will be sticky closer to a batter than traditional bread dough.
4. Shape the Loaf
   • Lightly oil your hands and a piece of parchment paper.
   • Divide dough into three equal portions and roll each into a rope shape.
   • Gently braid the ropes into a loaf on the parchment.
5. Rise the Dough
   • Cover loosely with a towel and let rise in a warm place for 45–60 minutes, until slightly puffed.
6. Bake the Challah
   • Preheat oven to 180°C (350°F).
   • Brush loaf with egg yolk wash and sprinkle with seeds, if desired.
   • Bake for 35–40 minutes, until golden brown and firm.
7. Cool & Serve
   • Allow bread to cool at least 20 minutes before slicing to set the crumb.

Tips for Best Results:

• Use a high-quality gluten-free flour blend with xanthan gum for structure.
• If your blend doesn’t contain xanthan gum, add 1 tsp separately.
• Leftovers make excellent French toast or bread pudding.