Gluten free Challah Bread Recipe

I have been searching to create the perfect gluten-free challah bread for a couple of years now. The moment an idea is lodged in my head, it doesn’t vacate easy; letting go is never that easy.

I’ve seen my share of trials and flops, but I’ve got to share some of my wins too, or you’d never hear from me at all! That’s why sometimes it takes me months or even years to whip up some new bread recipe.

I just can’t get over the fabulous challah I used to make before I went gluten-free. I know it sounds crazy, but we ate the whole loaf in a couple of hours; my kids and I, and they’re super healthy and not exactly sugar fiends either.

Okay, it’s a small, round, turban-style loaf, so maybe that made the difference, but still—talk about delicious.

Servings 2 servings
Prep time 15 minutes
Cooking time 40 minutes

Ingredients

3½ cups (495g) Kim’s gluten free bread flour blend* (made with dairy free protein powder)
2 tablespoon psyllium husk powder
1 cup (200g) granulated sugar**
1¾ teaspoon baking powder
2 tbsp plus 1½ teaspoon (24g) instant (rapid rise) yeast, not active dry
1 teaspoon kosher salt
1¼ cups (300ml) water
½ cup (120ml) canola or vegetable oil
2 large eggs, plus one egg yolk
1 large egg combined with a pinch of salt and 1 tablespoon of water for the egg wash

Directions

In a stand mixer bowl combine flour blend, psyllium husk powder, sugar, baking powder, yeast, and kosher salt. With the beaters blade set low add water and oil to it. Add the eggs and yolks and mix until combined well.
Put in the dough hook and turn up to medium-high speed. Mix for approximately 5 minutes, until it becomes a shaggy mass. Scrape down sides and almost all of this but a puny core gets pushed into the center. Cover it up.
Refrigerate the dough at least 4 hours or for best results overnight to 3 days.
When you’re ready to bake, pull it out, knead until smooth, adding extra flour blend as needed. Cut in half for two loaves or tuck half back in the fridge for later.
Take each half, and roll up into a small rectangle, approximately 1/2 inch to 3/4 inch thick (don’t worry too much about getting it uniform). Cut this into four strands. Roll these strands along the counter to really shape them up into ropes.
Begin braiding, making a hashtag sign. Cross one strand over and the other under. The strand that is now underneath crosses over to the right of its neighbor and continues in a circle until all of the strands underneath are now crossing over. Flip and cross them again. Tuck loose strands under.
Take that braided loaf and place on a parchment-lined baking tray and egg wash it generously. Set aside in a warm and draught free area for the dough to rise- it’s getting almost twofold. This should take about 30- 45 minutes.
In the meantime, set the oven to 375F. As soon as it has reached that temperature, brush the loaf once more with the egg wash and put it in the hot oven. Right after this, let it drop down to 325F and let it bake for 20 minutes.
After 20 minutes, take it out and spot any areas which are lighter than rest, and use egg wash on those. Beat the pieces and return to the oven for another 20 minutes.
Finally, remove it from the oven and cool on a wire rack before cutting into or tearing at the loaf. This loaf can be good for around one day’s timeframe. In case you intend to serve it warm post a few hours, just cover the loaf or some of the pieces in foil and place in a moderately hot oven at 325F for 10-15 minutes. Enjoy your meal!

Notes

If you’re in Canada, you can use President’s Choice flour blend instead of my mix, and it works like a charm!
Got some leftover challah? You can whip up some delicious French toast or bread pudding with it!