Here’s a Gluten-Free Challah Bread recipe that maintains the rich flavor and fluffy texture of traditional challah, without gluten. It’s perfect for those who want to enjoy this classic bread while adhering to a gluten-free diet.

Gluten-Free Challah Bread

Preparation Time: 20 minutes
Rising Time: 1 hour
Cooking Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 1 large loaf (or two smaller loaves)

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour (with xanthan gum included)
• 1/4 cup tapioca flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup warm water (about 110°F)
• 1/4 cup vegetable oil (or melted coconut oil)
• 3 large eggs
• 2 teaspoons apple cider vinegar
• 1 tablespoon honey (optional, for sweetness)
• For the egg wash: 1 egg yolk mixed with 1 tablespoon water
• Optional toppings: Sesame seeds or poppy seeds

Instructions:

Step 1: Activate the Yeast

1. Prepare the Yeast: In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy and bubbly (this indicates the yeast is active).

Step 2: Prepare the Dough

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, tapioca flour, remaining sugar, and salt.
2. Combine the Wet Ingredients: In another bowl, whisk together the oil, 3 eggs, apple cider vinegar, and honey (if using).
3. Add Yeast Mixture: Pour the activated yeast mixture and the wet ingredients into the dry flour mixture. Mix with a wooden spoon or the paddle attachment of a stand mixer until the dough is smooth and thick. The dough should be slightly sticky but not overly wet. If needed, add a little more gluten-free flour, 1 tablespoon at a time, to reach the right consistency.

Step 3: Let the Dough Rise

1. Cover and Rise: Cover the dough with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 4: Shape the Challah

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Braid the Dough: Divide the dough into 3 equal parts (or more if you want to make an intricate braid). Roll each piece into long ropes and braid them together. If the dough is too sticky, lightly oil your hands to make shaping easier.
3. Place on Baking Sheet: Carefully transfer the braided dough onto the prepared baking sheet.

Step 5: Apply the Egg Wash and Bake

1. Egg Wash: Brush the top of the braided challah with the egg yolk wash to give it a beautiful golden shine. Sprinkle sesame or poppy seeds on top if desired.
2. Bake: Bake the challah for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
3. Cool: Let the challah cool on a wire rack before slicing and serving.

Tips:

• Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum or guar gum to help bind the dough. If your flour blend does not contain it, add 1 teaspoon of xanthan gum to the dry ingredients.
• Egg-Free Option: For an egg-free version, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a non-dairy milk wash instead of the egg wash.
• Storage: Gluten-free challah is best eaten fresh but can be stored in an airtight container for 2-3 days or frozen for up to 1 month.

Nutritional Information (per slice):

• Calories: 180 kcal
• Total Fat: 7g
  • Saturated Fat: 1g
• Cholesterol: 45mg
• Sodium: 150mg
• Total Carbohydrates: 27g
  • Dietary Fiber: 2g
  • Sugars: 4g
• Protein: 3g

This Gluten-Free Challah Bread has a soft, fluffy texture with a slight sweetness, making it perfect for Shabbat, holidays, or any occasion. Enjoy it fresh or use it for amazing French toast the next day!