Looking for a great gluten free challah bread recipe, then please try this one. You won’t be disappointed. Challah bread is one of my favorite foods from my childhood. My mom would make challah weekly when I was little and to me there is nothing in this world like a fresh baked loaf of challah bread. Jewish or not you must try this recipe! This bread would be a perfect addition to your holiday table. Thanksgiving, Christmas, Hanukkah or shabbat with family and friends is a time of food and fellowship. Serving foods that are safe and enjoyable by all is so important to me. This is one of those recipes that gluten free or not everyone will go back for seconds. You could make this bread in greased muffin tins to make individual servings. Please try this recipe and enjoy!
Gluten Free Challah Bread
- Sweet Rice Flour - 1 c.
- Brown rice flour - 3/4 c.
- Sorghum flour - 1/4 c.
- Potato starch - 2/3 c.
- Tapioca starch - 1/3 c.
- Xanthan gum - 1/2 tsp.
- Non-dairy milk, warm (110-115) - 3/4 c.
- Coconut oil, melted - 1/2 c.
- Honey - 1/4 c.
- Active dry yeast - 2 1/2 tsp.
- Salt - 1/2 tsp.
- Eggs - Room temp. - 4 medium or 3 large
- Poppy Seeds, optional - sprinkle
- Egg, beaten - For eggwash
Preheat oven to 375. Grease a bundt pan or 2 loaf pans.
In large bowl combine well, warm non-dairy milk, eggs, honey, melted coconut oil and yeast. Let this sit while mixing together the flours and salt. Add to wet ingredients and stir until well combined. Pour into prepared pan. Let rise in a warm place until doubled, about 40 minutes. Gently brush the top with the beaten egg and sprinkle the poppy seeds on the top if desired.
Bake at 375 for 10 minutes, then reduce the oven temp. to 350 and continue to bake for about 30-40 minutes or until a tooth pick inserted comes out clean. Cover with foil if the bread starts to get to dark while baking.
Place on cooling rack and remove from pan after 5 minutes. Let cool completely before slicing. Enjoy!