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We specialize in creative cooking in the Leibowitz household. I’m so happy to have found a favorite recipe for baking gluten-free challah, since our family is half Jewish and challah is an important part of shabbat and holiday meals. I use a braided loaf pan to shape the challah, because a good gluten-free bread dough is wet, more like a batter, making it difficult to braid. The braided loaf pan gives us a beautifully shaped loaf without the stress of trying to braid (or pipe) a wet batter into the correct shape.

My favorite challah recipe is a slight adaptation of this recipe from Pamela’s foods. I use Pamela’s Gluten-Free Bread Mix and the recipe below.  This is also great bread for making vegan French toast!

Gluten-Free Challah

  • 4 1/2 tsp Ener-g Egg Replacer whisked with 6 Tbsp warm water until foamy
  • 1/4 cup melted coconut oil
  • 1 cup warmed coconut milk (I usually use Silk or So Delicious coconut milk for baking)
  • 1 Tbsp honey (optional – to make the recipe vegan omit the honey and use agave or maple syrup)
  • 1/4 cup sugar
  • 3-1/2 cups Pamela’s Gluten-Free Bread Mix
  • 2-1/2 tsp yeast

Instructions:

  1. Whisk the egg replacer powder and water in the large bowl of a stand mixer.
  2. Add the other wet ingredients and the sugar and mixchallah-2
  3. Add the bread mix and yeast. Beat on medium speed for 2-3 minutes
  4. Grease braided loaf pan with melted coconut oil. Spread the bread dough using a rubber spatula
  5. Let the dough rest in a warm place for 60-90 minutes. The dough may actually not rise at all until you bake it in the oven.
  6. Bake at 350-degrees for approximately 60 minutes, checking after 40 minutes to see how dark the top of the bread id getting. You may need to tent it with foil to prevent burning. When the bread sounds hollow inside when tapped, it is done. Remove it from the loaf pan and cool on a cooling rack.

 

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Like most gluten-free breads this will dry out quite quickly and should be eaten the day you bake it, sliced and frozen that night, or made into French toast the next day.

To make French toast the next morning:

Slice leftover challah. Pour enough Silk or So Delicious coconut milk into an 8.5 x 11 rectangular pan to cover the bottom of the pan and submerge several slices of bread. Add 1/4 tsp vanilla and a sprinkling of cinnamon to the milk, then soak bread slices for several minutes. Melt some coconut oil on a nonstick skillet, remove bread from the milk, and fry it. Serve with maple syrup!

 

Gluten-Free Challah

 

 

Baking gluten-free, egg-free challah
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3 thoughts on “Baking gluten-free, egg-free challah

  • September 14, 2015 at 2:10 pm
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    I have no experience with gluten free bread but have been on a baking marathon trying to perfect a gluten free and vegan challah for my family with those dietary restrictions. All of the recipes I tried were terrible but this one is fantastic! The response I received from my family was that this was “the best gluten free bread we have ever had”. I thought they were just being nice but they ended up eating the entire loaf. Thanks for sharing this!

  • January 7, 2016 at 12:43 am
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    Please do not reference the word “vegan” when a recipe calls for honey. This would be a ‘vegetarian’ recipe not vegan. Sure there may be some possible vegans out there who are ok with honey. But I suggest using agave nectar if you want to call this vegan. If someone is new to being a vegan and trusts that this is a vegan recipe; then you are providing them false information. It may be considered “semantics” but it’s true, honey is not considered a vegan product.

    Here is some useful FAQ and information:

    http://www.yourdailyvegan.com/learn/is-honey-vegan/

  • January 7, 2016 at 2:53 am
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    Thank you for the information. You make a good point about the honey! I’ll edit the recipe to note the options available.

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