Gluten Free Challah Bread

Gluten-Free Challah Bread         Serves 20

Rich flavorful bread.

 

Adapted from Gluten-Free, Hassle-Free, by Marlisa Brown

¾  cup skim milk (non dairy milk can be substituted)

2/3 cup sugar

2 packets of rapid yeast

5-6 cups GF flour blend (* see tip)

½ cup super fine rice flour

2 tsp. kosher or sea salt

2 tsp. xanthan gum

6 eggs

1 stick (8 Tb.) of butter melted (at room temperature) (margarine or oil

can be used if desired)

1 cup of yellow raisins (optional)

2 Tb. olive oil

Gluten-Free cooking spray or olive oil

2 tsp. poppy seeds (optional)

 1.  Warm milk until lukewarm, and then add 2 Tb. sugar and 2 packets

of yeast. Let it sit about 5 minutes until foamy.

 2.  Meanwhile, combine flours, salt, xanthan gum, and remaining sugar.

 3.  Beat 5 eggs, and mix together with the melted butter (or margarine). Combine with foaming yeast mixture.

 4.  Mix wet and dry ingredients until well combined. It should feel likemodeling clay . The dough should not be sticky and should be workable by hand. If needed, add more gluten-free flour blend until you achieve the right texture (see *tip). If adding raisins, mix into dough now. Shape dough into a ball.

5.  Coat a clean bowl with 2 Tb. of oil and place dough ball in the middle,rolling dough to coat with oil. Cover bowl and place in warm place. Let rise for 2- 2 1/2 hours until doubled in bulk.

6.  Punch down dough. It will be a bit crumbly. Work it until it stays

together.

7.  Gluten-free dough isn’t as easy to shape as regular challah dough

here are a few options:

a.  Place dough into an oil-coated molded cake, Bundt, or loaf pan.

Reserve a little dough to shape a design on the top.

b.  Shape the dough into a round and place on a cookie sheet that

has been coated with olive oil.

c.  Carefully form the dough into 3 logs and braid. Be sure to

squeeze together any dough that crumbles apart and place it on

an olive oil–coated pan.

d.  Make a long rope and circle it into a round on a cookie sheet that

has been coated with olive oil.

 8.  Cover and let dough rise for an hour until doubled in bulk. Beat

remaining egg and brush over loaf, sprinkle with poppy seeds.

 9.  Preheat oven to 375 degrees F and bake for about 35-45 minutes

until golden and the bread sounds hollow when it is tapped.

Nutritional Information: 283 calories, 4.4 grams protein, 49 grams carbohydrates, 7.6 grams of fat, 1.9 grams fiber, 68 milligrams cholesterol,319 milligrams sodium, 56 milligrams calcium, 1 milligram iron.

*Tip: Different gluten-free flour blends will soak up liquids more then others, and you may need to add up to a cup of additional flour. When mixing, dough will be right when it is almost the texture of play dough, just a little wetter.

FODMAPs:  To make FODMAP friendly omit raisins and use rice milk in place of regular mil.

**Allergy Tip: GF, SF, NF, PF, FF, SFF, V. To keep soy free, use olive oil and double-check gluten-free flour blend. To make milk free, use margarine in place of butter and a milk substitute.

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