Challah is a loaf of yeast-risen egg bread that is traditionally eaten by Jews on Shabbat, on ceremonial occasions and during festival holidays.
- 1 package active dry yeast (about 1 Tbsp)
- 1 1/4 cups warm water
- 1/4 cup honey (85 grams)
- 2 eggs (egg-free version: 2 tbsp flax seeds blended with 6 tbsp warm water until frothy)
- 1/4 cup (50 grams) grapeseed or other vegetable oil
- 1 tsp cider vinegar
- 2 tsp sea salt
- 1 Tbsp xanthan gum
- 1 cup (140 grams) tapioca flour/starch
- 1 1⁄2 cups (200 grams) gluten-free oat flour (Bob’s Red Mill makes it, as does Cream Hill Estates)
- 1⁄2 cup (40 grams) coconut, quinoa, brown rice, teff, or other gluten-free flour (note: if you use teff flour, you can reduce your xanthan gum to 2 tsp).
- Place the yeast and honey in the bottom of the bowl. Cover with the warm water and whisk for 30 seconds to dissolve the yeast.
- Let the yeast foam and bubble for a few minutes. Mix in wet ingredients first (eggs, oil, vinegar) and then add the flours, salt, and xanthan gum. Mix well. Add raisins if you like. Pour into a lightly oiled 9×5 loaf pan and smooth the top. Cover with a clean dishtowel and let rise for 1 1/2 to 2 hours.
- 15 minutes before it’s finished rising, preheat the oven to 375 degrees. Remove the dishtowel and bake until golden brown, about 40 to 45 minutes. Let it cool for a few minutes out of the oven in the pan before removing. Turn it out onto a cooling rack and let cool 30 minutes before slicing.
- Gluten-free bread dough is usually a similar texture to cake batter, which is not braidable. I have this braided loaf pan to trick people into thinking I actually braided this challah. But any loaf pan will do!