Challah bread is a special bread in Jewish cuisine. You’ll typically find it braided and eaten on special occasions and Jewish holidays.
If you love challah bread as much as we do and are looking for a gluten-free challah recipe, you’re in luck! This Gluten Free Braided Bread (Gluten Free Challah) from our friend Sarena Shasteen is as good as it gets.
This gluten free braided or twisted bread is slightly sweet and entirely soft. It’s perfect alongside a morning cup of coffee or set out on the Sunday brunch table. Eat it while its warm or toast it up a bit first before diving in.
The recipe makes one loaf and is a mix of warm water, yeast, sugars, salt, butter, apple cider vinegar and eggs. The flours used are Bob’s Red Mill Rice Flour, Potato Starch, Tapioca Flour, and Sorghum Flour, so this tasty bread is packed to the brim with wholesome ingredients. Sweeten it all with a bit of honey, and you’ll be in gluten free challah bread heaven.
After the bread has risen, Sarena tops it with melted butter and honey (which we absolutely love and suggest). After the bread bakes for 25 minutes, it will be golden brown to perfection.
You can bring this gluten free challah bread to special gatherings to quickly get the nod of approval from enthusiastic gluten free eaters. Or simply enjoy it all by yourself! However you choose to eat this beautiful bread, we’re certain it’s a recipe you’ll return to again and again.
As Sarena says, “Baking is definitely a challenge, but if you give yourself a little pep talk, along with some wiggle room for error, you will be able to enjoy delicious homemade gluten free breads.”
This gluten free challah is one of our all-time favorite, festive recipes. Sometimes, all you need is a good bread recipe and a warm beverage and you’re all set!
Combine the warm water, yeast and sugar in a bowl and allow to proof for 10 minutes.
In the bowl of a stand mixer, combine the rice flour, potato starch, tapioca flour, cornstarch, sorghum flour, baking powder, xanthan gum and salt. Mix until blended.
Next add the yeast mixture, melted butter, honey, apple cider vinegar and eggs to the dry ingredients. With your dough hook, blend the mixture until well mixed and then knead the dough with your dough hook for 5 minutes.
Place the dough into a well-oiled bowl, cover with plastic wrap, and allow to rise for 1 hour, or until doubled in size.
Once the dough has doubled in size, pour it onto a parchment lined baking sheet dusted generously with rice flour. Wet or oil your hands and separate the dough into 2 or 3 long strips, depending on if you are braiding or twisting it. Roll dough to coat with flour. Refrigerate the dough for 30 minutes.
Overlap the dough ropes to make a twist shape or braid. Cover with an oiled piece of plastic wrap and place in a warm place to allow to rise again about 30 minutes, or until doubled in size.
Mix the melted butter and honey and brush it on the risen dough. Preheat your oven to 350°F and bake for 25 minutes, or until golden brown. Allow to cool slightly before slicing.
