Best 2 Gluten Free Challah Bread Recipes

Gluten-free baking can be challenging, especially when it comes to replicating beloved recipes like challah bread. With its distinctive golden crust, fluffy interior, and braided shape, challah is a staple of many holiday celebrations and family gatherings. However, for those with gluten sensitivities or Celiac disease, finding a satisfactory gluten-free alternative can be a daunting task. Fortunately, with the right ingredients and techniques, it is possible to create a gluten-free challah that is just as delicious and satisfying as the traditional version. In this article, we will guide you through the process of creating a perfect gluten-free challah bread, ensuring that you can enjoy this classic recipe without compromising on taste or texture.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE OAT CHALLAH (BREAD MACHINE)

Gluten-Free Oat Challah (Bread Machine) image

Deliciously sweet, soft oat challah. Not the same tasting as regular challah, but a lot better than most gluten free breads! Adapted from a frumceliac recipe.

Provided by LawyerMom

Categories Breads

Time 2h20m

Yield 15 muffins, 7-8 serving(s)

Number Of Ingredients 16

Ingredients

1 2/3 cups water, very warm
1/4 cup vegetable oil
1 teaspoon white vinegar
agave syrup, 10 squirts or honey
1 1/2 teaspoons salt
4 eggs
1 egg white
1 egg yolk, beaten (for egg wash)
1/2 cup sugar
3/4 cup rice flour (brown or white)
3 cups oat flour (gluten free certified)
3 teaspoons xanthan gum
1 tablespoon yeast
poppy seed (optional)
sunflower seeds (optional)
sesame seeds (optional)

Steps:

Combine all the ingredients according to your bread machine's directions and run it on dough cycle. Preheat oven to 375°F.
When it's finished, dump the dough into small greased oval pans or muffin tins. Brush with egg wash. Sprinkle with poppy, sunflower, and/or sesame seeds.
Bake at 375 F degrees until done (about 20 minutes). It should be nicely browned on top.

Nutrition Facts : Calories 414.4, Fat 13.1, SaturatedFat 2.5, Cholesterol 130, Sodium 556.2, Carbohydrate 65.2, Fiber 6, Sugar 15.8, Protein 12.6

GLUTEN FREE CHALLAH BREAD

Gluten Free Challah Bread image

In a quest for 'normal' gluten free bread, I came upon a similar recipe to this, tweaked it, and was delighted with the outcome!! FINALLY a bread that rises, is relatively light, and actually has the tastes and consistency of REAL bread! It also makes great rolls, and while my family ate the bread and rolls with a small amount of jam on them, they would be great as well for sandwiches! Finally a GF variety that you dont have to A) choke down, B) rent a crane to lift while pondering whether you should instead use the loaf in place of bricks, or C) get strange looks of pity from your coworkers as you attempt to eat 4 tiny turkey sandwiches made on dense, crumbly "bread." :) Enjoy!!! Also, check out my blog at www.glutenfreegirls.blogspot.com for more recipes and fun!

Provided by edush06

Categories Yeast Breads

Time 2h25m

Yield 1 loaf, or 18 rolls

Number Of Ingredients 13

Ingredients

2 cups rice flour
1 3/4 cups tapioca flour
1/4 cup sugar
2 teaspoons sugar
3 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup lukewarm water
1 cup lukewarm water
1 1/2 tablespoons yeast
4 tablespoons melted butter
1 teaspoon apple cider vinegar
4 eggs
sesame seeds (optional)

Steps:

In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

Tips:

- To make the challah egg wash, whisk together one egg and one tablespoon of water in a small bowl. - If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic. - If the dough is too sticky, add a little more flour. If it is too dry, add a little more water. - Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. - To braid the challah, divide the dough into three equal pieces. Roll each piece into a long rope, about 18 inches long. Pinch the three ropes together at one end and braid them, tucking the ends under the loaf. - Place the challah on a greased baking sheet and let it rise for another 30 minutes. - Preheat the oven to 350 degrees Fahrenheit before baking the challah. - Bake the challah for 30-35 minutes, or until it is golden brown. - Let the challah cool for a few minutes before slicing and serving.

Conclusion:

Gluten-free challah bread is a delicious and easy-to-make alternative to traditional challah bread. With a few simple ingredients and a little time, you can enjoy this classic Jewish bread at your next holiday gathering or special occasion.