This Gluten free Challah Bread Recipe is rich, golden, and a touch sweet, plus super soft. And guess what? It’s not just for Jewish holidays anymore!
I have been searching to create the perfect gluten-free challah bread for a couple of years now. The moment an idea is lodged in my head, it doesn’t vacate easy; letting go is never that easy. I’ve seen my share of trials and flops, but I’ve got to share some of my wins too, or you’d never hear from me at all! That’s why sometimes it takes me months or even years to whip up some new bread recipe.
I just can’t get over the fabulous challah I used to make before I went gluten-free. I know it sounds crazy, but we ate the whole loaf in a couple of hours; my kids and I, and they’re super healthy and not exactly sugar fiends either. Okay, it’s a small, round, turban-style loaf, so maybe that made the difference, but still—talk about delicious!
All About Challah
Challah is one of the soft, golden breads stuffed full of eggs. It is a sort of traditional Jewish bread, filling a great deal of the Shabbat table, along with other holidays-except of course for Passover, when anything containing leavened ingredients is forbidden. There’s always sort of an energy found surrounding its relevance in the Jewish religion.
Nowadays, though, challah has gone mainstream, and it’s possible to find it everywhere: in bakeries and grocery stores. I am not Jewish, but man, have I always been a sucker for challah.
Challah Braiding Styles
As it rolls around to Rosh Hashanah, I learned the round challah is the traditional bread for this Jewish holiday. Round loaves are said to symbolize the circle of life or eternity. Okay, I am not Jewish and do not lay claim to much knowledge about the faith so if you want real scoop, by all means chat with someone who knows a lot more-about a rabbi!
Layer on Egg Wash Three Times
Skip covering the challah loaves while they rise—just brush ’em with some egg wash instead. This trick keeps the dough from drying out and gives it a little shield as it rises.
Let your challah rise in a draft-free, cozy spot until it’s almost doubled in size; this usually takes about 30 minutes to an hour and a half. I actually like to stick my dough in the oven, heat it up briefly on the “warm” setting around 170°F, then turn it off.
When your dough is nearly to its peak proof, take it out, turn the oven up to 375°F, and egg wash the loaves again before putting them in. When you put them in the oven, turn the oven temperature right down immediately to 325°F. Bake for approximately 40 minutes. Bring the loaves out about halfway through, at about 20 minutes, and brush those areas which have risen with a wee bit more of that eggy wash.
Tips for Gluten free Challah Bread Recipe
Keep your dough cold! This is much easier to braid when the dough is chilled properly. If it’s not cold enough to have just pulled it out of the fridge, put it in the freezer for 15 minutes before you begin braiding (cover it first).
You don’t have to stress so much about it being perfect. Because we’re not working with any stretchy dough like traditional challah, it’s perfectly fine to tuck the ends underneath. It will actually help the bread rise up rather than spreading out.
Trust me, practice makes perfect. I’m still learning myself, and if I mess up, I just smush the dough back together, roll it out, and try again.
Don’t be shy about that egg wash-it’s what’s gonna make your bread look that beautiful golden brown!
The dough can chill fine in the fridge for up to 3 days. Bake a fresh loaf today, and save the dough for tomorrow to keep the fresh bread vibes going.
Leftover? Great for French toast, bread pudding, or even an overnight French toast bake. Just needs a little extra sitting time to absorb all that custard.
And if you won’t be using it all up, freeze those slices! Best way? Slice the bread, flash freeze them on a baking sheet, then store the slices in ziplock bags. Thaw a couple slices whenever you want.
Here is Healthy Recipes
No matter your background, you’re gonna LOVE this gluten-free challah bread! It’s rich, eggy, soft, and just a touch sweet—perfect for any time of day. And if you end up with leftovers? Whip up some delicious French toast!
Gluten free Challah Bread Recipe
Course: Bread, Side Dish2
servings15
minutes40
minutesThis Gluten free Challah Bread Recipe is rich, golden, and a touch sweet, plus super soft. And guess what? It’s not just for Jewish holidays anymore!
Ingredients
3½ cups (495g) Kim’s gluten free bread flour blend* (made with dairy free protein powder)
2 tablespoon psyllium husk powder
1 cup (200g) granulated sugar**
1¾ teaspoon baking powder
2 tbsp plus 1½ teaspoon (24g) instant (rapid rise) yeast, not active dry
1 teaspoon kosher salt
1¼ cups (300ml) water
½ cup (120ml) canola or vegetable oil
2 large eggs, plus one egg yolk
1 large egg combined with a pinch of salt and 1 tablespoon of water for the egg wash
Directions
- In a stand mixer bowl combine flour blend, psyllium husk powder, sugar, baking powder, yeast, and kosher salt. With the beaters blade set low add water and oil to it. Add the eggs and yolks and mix until combined well.
- Put in the dough hook and turn up to medium-high speed. Mix for approximately 5 minutes, until it becomes a shaggy mass. Scrape down sides and almost all of this but a puny core gets pushed into the center. Cover it up.
- Refrigerate the dough at least 4 hours or for best results overnight to 3 days.
- When you’re ready to bake, pull it out, knead until smooth, adding extra flour blend as needed. Cut in half for two loaves or tuck half back in the fridge for later.
- Take each half, and roll up into a small rectangle, approximately 1/2 inch to 3/4 inch thick (don’t worry too much about getting it uniform). Cut this into four strands. Roll these strands along the counter to really shape them up into ropes.
- Begin braiding, making a hashtag sign. Cross one strand over and the other under. The strand that is now underneath crosses over to the right of its neighbor and continues in a circle until all of the strands underneath are now crossing over. Flip and cross them again. Tuck loose strands under.
- Take that braided loaf and place on a parchment-lined baking tray and egg wash it generously. Set aside in a warm and draught free area for the dough to rise- it’s getting almost twofold. This should take about 30- 45 minutes.
- In the meantime, set the oven to 375F. As soon as it has reached that temperature, brush the loaf once more with the egg wash and put it in the hot oven. Right after this, let it drop down to 325F and let it bake for 20 minutes.
- After 20 minutes, take it out and spot any areas which are lighter than rest, and use egg wash on those. Beat the pieces and return to the oven for another 20 minutes.
- Finally, remove it from the oven and cool on a wire rack before cutting into or tearing at the loaf. This loaf can be good for around one day’s timeframe. In case you intend to serve it warm post a few hours, just cover the loaf or some of the pieces in foil and place in a moderately hot oven at 325F for 10-15 minutes. Enjoy your meal!
Notes
- If you’re in Canada, you can use President’s Choice flour blend instead of my mix, and it works like a charm!
Got some leftover challah? You can whip up some delicious French toast or bread pudding with it!
Hi, can I use Bob’s Red Mill Egg replacement GF flour instead? It has Psylium in it, potato starch, tapioca flour, baking soda. Thanks, Hagit