Gluten Free Challah Bread
A slightly modified version of another grain-free, low-sugar, gluten free challah recipe that I found online, that's also vegan-friendly.
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.
Tried this recipe?Please consider Leaving a Review!