Whether you’re adhering to a gluten-free diet or just love trying new recipes, this gluten free challah recipe promises to be a delightful addition to your cooking repertoire. This recipe reimagines the classic challah, transforming it into a dish that accommodates modern dietary needs without losing its cultural essence.
What is challah bread?
Challah, a bread deeply ingrained in Hebrew culture, is more than a mere culinary delight. It’s a symbol of faith and family, especially cherished in Shabbat dinners among Jewish, Messianic and Torah-observant Christian communities. Bread is pretty much an Erev Shabbat staple in our home, and this eggless challah twist on the classic version doesn’t disappoint.
Traditional challah bread, when not modified for gluten-free or vegan diets, is typically made using ingredients like wheat flour, eggs, water, sugar, yeast, and salt. The dough is often enriched with oil and sometimes includes honey or other sweeteners for flavor.
Eggs play a crucial role, contributing to both the dough and the glaze that gives challah its distinctive golden crust. The dough is expertly braided into various shapes, with each braid symbolizing different aspects of faith and tradition.
“But how can you have eggless challah bread?” you may be asking.
Here’s one of those amazing healthy egg substitutes that actually works really well in breads and muffins: FLAX.
If you’ve never made a flax egg, it’s super easy. You take 1 TBSP of ground flax seeds and mix it with 2.5 TBSP of warm water and let it sit for about 5-10 minutes until it becomes a gel-like consistency, similar to that of egg whites.
Challah is usually finished with an egg “wash”, meaning you baste the loaf with a beaten egg or egg white, which gives it that crispy, golden exterior. Unfortunately, the flax trick doesn’t work so well for that part of the recipe, but trust me when I say that this bread is so good without it. I’ve eaten it both ways (the picture below is with the egg), and honestly I don’t really notice a difference in terms of the egg wash making it better, especially after seasoning it with garlic salt. (Spaghetti and garlic challah have become a pretty regular sabbath meal at our house … and it’s much healthier than the garlic knots served at your local pizza joint!)
“Why ‘low-sugar’ and not ‘no-sugar’?”
Technically, the paleo diet is sugar-free, but a small amount of sugar is necessary in this recipe in order for the yeast reaction to occur. Even though you’re not using conventional flour, you will get a small amount of rise out of the dough when you let it sit. Therefore, a tablespoon of regular sugar is needed, but for the bread itself, we use an alternative sweetener instead.
The Challenges of Gluten-Free Baking
Gluten-free baking has become increasingly important, not just for those with health conditions like celiac disease or gluten sensitivity, but also for people who prefer a gluten-free lifestyle. The rise in gluten-free diets has led to a culinary revolution, with a focus on creating recipes that cater to this need without compromising on taste or texture.
The challenge in gluten-free baking is finding the right flour blends and substitutes that mimic the properties of gluten, which provides elasticity and structure in traditional baking. As the availability of gluten-free ingredients expands, it’s becoming easier to recreate classic recipes, like challah bread, in a way that’s both delicious and inclusive, allowing everyone to enjoy these beloved dishes regardless of dietary restrictions.
Gluten Free Vegan Challah Bread – Key Ingredients
In the ingredient list for this gluten-free challah recipe, we focus on substitutes that maintain the bread’s traditional qualities while catering to dietary restrictions, including:
- Almond Flour: A gluten-free staple, almond flour adds a rich, nutty flavor and helps in achieving a tender crumb.
- Tapioca Flour: This adds lightness and elasticity to the dough, mimicking the texture of gluten.
- Cassava Flour: Another gluten-free flour that contributes to the structure of the bread, helping it hold together.
- Xanthan Gum: This is crucial in gluten-free baking as a binding agent, giving the dough the stretchiness that gluten usually provides.
- Active Dry Yeast: Essential for the rise and airy texture of the bread, even in a gluten-free version.
- Flax Eggs: A vegan alternative to eggs, flax seeds mixed with water helps to bind the ingredients and add moisture to the dough.
- Sugar Alternatives: For sweetness without refined sugar, we recommend alternatives like xylitol, erythritol, or coconut sugar.
Each ingredient is carefully chosen to ensure the gluten-free challah retains the beloved qualities of traditional challah while being accessible to those on gluten-free or low-sugar diets.
Back when Jereme suffered through three years of fighting candida overgrowth, he had to be on a very strict version of the Paleo diet. Basically, that meant: no sugar (including no fruits, except for berries and green apples), no grains (bye-bye bread!), no pasta, very limited legumes and no alcohol. Also, he could only eat high-quality, non-processed organic, grass-fed beef and free-range chickens and eggs. And pork and shellfish were a no-no.
(Yah brought us to a Biblically-clean diet before we even knew what that meant!)
We did our best to avoid GMOs and stay mostly organic in the veggie department as well.
It was tough at first, but we got through it, and we learned a TON about how to eat healthy food that doesn’t taste like cardboard. It’s amazing how many authentic, healthier substitutes exist for things that we often cook with in our standard American diet. Many of which are now a staple in our pantry. I’m always on the search for creative, healthy versions of my favorite desserts and breads. So you can imagine my zeal when I found this awesome, low-sugar, grain-free, gluten-free challah recipe online. I made a few modifications and my version is not only low-sugar and grain-free (non-negotiable for Paleo dieters). It’s also vegan-friendly. (Win-win!)
Our family of five goes through almost a whole loaf in one sitting, and this recipe makes two small loaves. If you only want to make a single loaf, simply cut this recipe in half. That’s usually what I do unless we’re having lunch with our fellowship on Saturday, and then I’ll make two.
Gluten Free Challah Recipe Variations
The following recipe variations allow for creativity and cater to a range of tastes and dietary needs. Here are some ideas to spice up this gluten-free challah bread recipe:
- Sweet Variations: Incorporate natural sweeteners like honey (for those not strictly vegan) or agave nectar. Adding raisins or dried fruits can create a delightful, sweet version of the challah.
- Savory Twists: Mix in herbs like rosemary or thyme, or top with sesame or poppy seeds for a savory touch.
- Dairy-Free Cheese Challah: Use dairy-free cheese alternatives for a cheesy, indulgent version that’s still vegan friendly.
- Whole Grain Option: For a heartier texture, mix in gluten-free whole grain flours like buckwheat or oat flour.
- Egg Wash Alternatives: For a shiny crust, brush the top with a mixture of olive oil and maple syrup or a vegan butter substitute.
These variations allow you to enjoy the traditional aspects of challah while accommodating different dietary preferences and exploring new flavors.
Pairing Suggestions
This versatile bread complements a variety of dishes:
- Soups and Stews: Serve alongside hearty vegetable stews or light, brothy soups for a comforting meal.
- Salads: Pair with fresh, vibrant salads for a balanced and satisfying lunch or dinner.
- Dips and Spreads: Challah is perfect for dipping into hummus, baba ganoush, or olive tapenade (all of the foods I grew up eating as the daughter of Lebanese parents!)
- Main Courses: Accompany with roasted vegetables, grilled meats (for non-vegan options), or plant-based protein sources like lentils or beans.
- Desserts: For a sweet twist, use the challah in bread puddings or as a base for French toast.
And of course, we can’t forget the wine … our Sabbath dinner almost always includes a hearty red blend! We start off with a traditional bread and wine blessing that includes reciting verses from the New Testament in honor of our Messiah, Yeshua:
Baruch atah Adonai, Eloheinu melech ha-olam, hamotzi lechem min ha-aretz.
Blessed are you, Lord, King of all creation who brings forth bread from the earth … and for giving us Yeshua, Messiah who said, “I am the bread of life.”
Baruch atah Adonai, Eloheinu melech ha-olam, borei p’ri hagafen.
Blessed are you Lord, King of all creation who brings forth fruit from the vine … and for giving us Yeshua, Messiah who said “I am the vine and you are the branches.”
The Cultural Significance of Challah
Challah bread holds deep cultural significance in Jewish and Hebrew traditions. As mentioned above, it’s a staple in Shabbat (Sabbath) and holiday meals, symbolizing the joy and sanctity of these occasions.
During Passover, unleavened bread is used instead of challah to commemorate the Israelites’ exodus from Egypt, symbolizing the haste in which they left. It’s also used a symbol of removing the sin (leaven) from our lives. For Messianic believers, this points to Yeshua, who lived a perfect, sinless life and serves as our example of how to walk in the ways (Torah) of our Heavenly Father.
For Pentecost (Shavuot), which celebrates the giving of the Torah, challah becomes a symbol of God’s provision and the harvest. Even today, many believers in Messiah will bake two loaves of challah and wave them in the air during Pentecost celebrations to honor the biblical instruction given in Leviticus 23:16-17:
Count fifty days to the day after the seventh Sabbath; then you shall offer a new grain offering to the Lord. You shall bring from your dwellings two wave loaves of two-tenths of an ephah. They shall be of fine flour; they shall be baked with leaven. They are the firstfruits to the Lord. (NKJV)
It’s also seen as a symbol of the two tablets of stone on which the Torah was written down, while simultaneously pointing to Yeshua, who is called the first fruits of the resurrection.
During the Feast of Tabernacles (Sukkot), challah represents the sustenance and protection God provided during the Israelites’ 40 years in the desert.
Traditionally, the braided shape of challah represents various aspects of faith, such as the intertwining of truth and peace or the twelve tribes of Israel. In some customs, two loaves are served, recalling the double portion of manna provided to the Israelites on Shabbat during their journey in the desert. This rich symbolism and its role in various rituals highlight challah’s importance beyond its culinary value, embodying a blend of tradition, spirituality, and community.
Frequently Asked Questions
Can I use a different flour blend?
Yes, but results may vary. Experiment with gluten-free flours like oat or buckwheat for different textures and flavors.
Is this gluten free challah recipe also suitable for Passover?
No, as it contains leavening. For Passover, unleavened bread is traditionally used.
How can I store the challah to keep it fresh?
Store in an airtight container at room temperature for a few days or freeze for longer storage.
Can I make this challah nut-free?
Yes, replace almond flour with a nut-free, gluten-free flour like sunflower seed flour.
Why is my gluten-free challah not rising as much as wheat-based challah?
Gluten-free flours don’t rise as much due to the lack of gluten. Ensure your yeast is active and give it enough rising time.
Can I make this challah egg-free?
Absolutely! The recipe already uses flax eggs as a vegan alternative, and the egg wash is totally optional!
Without further ado, here’s my modified version of the grain-free, low-sugar challah recipe that I linked above, that’s also vegan-friendly.
Gluten Free Challah Bread
Equipment
- Challah mold optional
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 cup cassava flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1/2 cup sugar alternative I recommend xylitol, erythritol, or coconut sugar
- 1 tbsp active dry yeast
- 1 tbsp sugar NO substitutes! See above for more info.
- 1 cup warm tap water
- 1/4 cup oil I use a light oil with mild-to-no flavor like avocado or grapeseed
- 4 "flax" eggs 4 tbsp flax seeds + 10 tbsp warm water – whisk together and let sit for a few minutes before using
- seasoning for topping as desired
Instructions
- Prepare your flax eggs by mixing 4 tbsp ground flax seed with 10 tbsp warm water in a large mixing bowl. Let sit for 5-10 minutes until a gel/egg-like consistency is achieved.
- Combine almond flour, tapioca flour, cassava flour, xanthin gum, and salt in a medium mixing bowl. Using a fork or whisk, gently mix in the sugar alternative and set aside.
- Coat the inside of another medium mixing bowl with a small amount of oil and set aside.
- In a small bowl, mix yeast and sugar with warm tap water until dissolved. Set aside for 8-10 minutes or until a froth has developed, indicating that the yeast is active.
- Once the flax eggs have achieved a gel-like consistency, add with oil and whisk together. Add in the active yeast mixture and continue whisking until well incorporated.
- Slowly add in the dry flour mixture one cup at a time, mixing between additions. Once all ingredients are mixed, move the sticky dough into the bowl that was coated with oil and cover with a lid or plastic wrap. Let sit for at least one hour. It will rise somewhat, though not as much as regular wheat flour dough. It may also be a bit sticky.
- When ready to bake, preheat oven to 350. If you prefer to braid the dough like traditional challah, you can. Simply divide the dough into three parts and roll out into thick strands. If it’s sticky, you can dust with additional tapioca flour to aid in braiding. Or if you find it’s too sticky (which is often the case for me!) you can transfer it to a challah mold instead. I use a small silicone challah mold when cutting this recipe in half. If making the full recipe, you will likely need two molds.
- If braiding, season with desired toppings (i.e. garlic salt & italian seasoning) and bake on a baking sheet lined with parchment paper at 350 degrees for 35-40 minutes. You may want to rotate the baking sheet Let sit for 15 minutes before serving. If using a mold, bake it with the open side up for 30 minutes. Remove from oven and turn the mold upside down to release the loaf. Season with desired toppings and bake on a parchment-lined baking sheet for another 5-10 minutes, or until the outside edges have begun to brown.
Made this recipe? We’d love to hear how it turned out for you! Leave a comment below…
