Gluten Free Challah Recipe
Originally published on www.clearasmud.blog on April 30, 2020.
I have tried so many gluten-free challah recipes over the years and was never too thrilled with the results. I actually gave up for a few years and didn’t even bother. I came to terms with the fact that it was never going to be anything close to regular challah.
The truth is, it isn’t—but I came across a recipe that I thought had potential, played around with it, and came up with a version I really like. It doesn’t taste like regular challah, but it’s really yummy and a great alternative.
In order to be able to wash on the challah and make the Hamotzi blessing over the it (more info here), the recipe needs to have a certain amount of oat flour, which makes the options more limited.
I hope you find this recipe as tasty as I do!
Ingredients:
2/3 cup water
1 tbsp yeast
1/3 cup honey
1/4 cup avocado oil (or oil of your choice)
3 eggs
1/2 tsp apple cider vinegar
1 cup gluten-free flour (King Arthur — this one is my favorite; not all gluten-free flours are created equal!)
1 1/2 cups oat flour
1 tsp salt
2 1/2 tbsp dark brown sugar
Instructions:
Mix all the wet ingredients together, then slowly add the dry ingredients.
The dough will be loose, so you won’t shape it like a typical challah. My favorite way to make it is in muffins.
I use these silicone muffin pans—they’re amazing, and everything just pops right out.
Bake on convection at 325°F for about 30 minutes, or until golden. (Adjust time and temperature as needed for your oven.)
Yields about 12 muffins.
ENJOY! 😊
Chavie
