The warmth of freshly baked bread has an unparalleled way of transforming a home, doesn’t it? One moment, your kitchen is just a space filled with pots and pans, and the next, it’s alive with the comforting scent of Gluten Free Challah Bread, a delight that beckons with a promise of indulgence. I found myself longing for that traditional, rich flavor that this lovely braided loaf offers. After experimenting with various gluten-free flours, I finally crafted a recipe that not only meets my cravings but also delivers a texture so divine you’ll forget it’s gluten-free!
Perfect for family gatherings and festive occasions, this challah is as versatile as it is delicious. Whether you’re slathering it with jam, using it for french toast, or savoring it on its own, each bite is a reminder of home and love. And the best part? You don’t need to be a baking pro to bring it to life! So roll up your sleeves, gather your ingredients, and let’s create something extraordinary together!
Why is Gluten Free Challah Bread a must-try?
Irresistible aroma: The enchanting smell of this bread baking will fill your home, enticing everyone to gather around.
Delightfully soft: Experience a tender crumb that rivals traditional challah, made possible by a perfect blend of gluten-free flours.
Versatile treat: Ideal for sandwiches, toast, or enjoying alone, it fits perfectly into any meal or occasion!
Easy process: No complicated techniques here; even novice bakers can achieve success with this approachable recipe.
Crowd pleaser: Impress your friends and family—this gluten-free version is so delicious, they won’t even notice it’s missing gluten!
Whether you’re preparing for a holiday or just want to enjoy a comfort meal, this Gluten Free Challah Bread will be a delightful addition to your table.
Gluten Free Challah Bread Ingredients
• Here’s everything you need to create this delightful loaf!
For the Dough
- Psyllium husk – Adds a delightful texture and binds ingredients for a gluten-free twist.
- Lukewarm water – Activates the psyllium husk to create a gel that helps with moisture.
- Tapioca starch – This key ingredient ensures the bread has the right chewiness.
- Millet flour – Contributes a mild flavor and adds nutritional benefits.
- Oat flour – Provides a lovely sweetness and complements the other flours beautifully.
- Caster or granulated sugar – Sweetens the bread, enhancing the overall flavor.
- Instant yeast – Ensures a good rise, giving your challah its fluffy texture.
- Baking powder – Works alongside yeast for a perfect lift in every bite.
- Xanthan gum – Acts as a binder in gluten-free baking, keeping the loaf cohesive.
- Salt – Enhances flavor and balances the sweetness of the bread.
- Large egg – Adds richness and aids in binding the dough together.
- Large egg yolks – Enriches the dough, giving it a beautiful color and flavor.
- Sunflower oil – Keeps the bread moist and adds a hint of nuttiness.
For the Topping
- Whisked egg – Used for an egg wash to achieve a lovely golden crust.
- Sesame seeds (optional) – Sprinkled on top for added crunch and flavor.
With these ingredients, you’re well on your way to mastering Gluten Free Challah Bread!
How to Make Gluten Free Challah Bread
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Mix the gel: In a bowl, combine the psyllium husk and lukewarm water until it thickens into a gel. This will be your dough’s moisture anchor.
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Combine dry ingredients: In a large bowl, whisk together the tapioca starch, millet flour, oat flour, sugar, instant yeast, baking powder, xanthan gum, and salt. This is your dry mixture full of flavor!
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Add wet ingredients: Pour the egg, egg yolks, and sunflower oil into the psyllium gel. Mix everything together until smooth and well combined.
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Create the dough: Make a well in the center of the dry ingredients. Add your psyllium gel-egg mixture and gently fold until a dough forms.
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Knead the dough: Knead the mixture for about 4-5 minutes in a stand mixer or 6-8 minutes by hand until the dough is smooth. It should feel pliable and less sticky.
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Shape the dough: Turn the dough out onto a floured surface. Shape it into a ball, then divide it into four equal portions.
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Roll and shape: Roll each portion into a rectangle, fold it over, then roll into a log about 15-16 inches long.
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Braid: Braid the four strands together, starting from the right with an over-under-over pattern, creating a beautiful loaf!
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Transfer: Place your braided challah onto a lined baking sheet and cover lightly with plastic wrap.
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Proof the dough: Let it rise in a warm spot until doubled in size, about 1-1.25 hours. Watch the magic happen as it puffs up!
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Prepare to bake: Preheat your oven to 375ºF (190ºC). Brush the challah with the whisked egg and sprinkle with sesame seeds for an extra crunch.
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Bake: Place it in the oven and bake for 28-30 minutes until golden brown. Test for doneness with a toothpick—if it comes out clean, you’re all set!
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Cool down: After baking, transfer your gorgeous challah to a wire rack to cool before slicing.
Optional: Sprinkle with additional sesame seeds before serving for an extra touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Gluten Free Challah Bread preparations are perfect for those busy weeknights! You can prepare the dough up to 24 hours in advance—just mix and knead as directed, then shape it into a ball and refrigerate it. To maintain its quality, cover the dough tightly with plastic wrap to prevent drying out. When you’re ready to bake, simply remove it from the fridge, allow it to come to room temperature for about 30 minutes, and then braid it as instructed, followed by the proofing step. Enjoy the convenience of having fresh, warm bread without the last-minute fuss—just as delicious, and a true time-saver for any meal planning!
Gluten Free Challah Bread Variations
Looking to make this delightful bread even more your own? Get creative and enjoy these delicious twists!
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Herbed Add-In: Mix in 1-2 tablespoons of dried herbs like rosemary or thyme to the dry ingredients for an aromatic touch.
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Sweet Swirl: Add a cinnamon-sugar filling between the rolled rectangles before braiding for a delightful sweet surprise in every bite. The warmth of cinnamon adds a cozy note that everyone will love.
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Nutty Crunch: Fold in 1/2 cup of chopped nuts like walnuts or pecans to the dough for a delightful crunch and added richness.
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Dairy-Free: Substitute sunflower oil with melted coconut oil and replace the egg with flaxseed meal (1 tablespoon flaxseed + 2.5 tablespoons water) to make it totally dairy-free.
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Fruit-Filled: Gently fold in 1/2 cup of dried fruits like cranberries or apricots for a pop of sweetness and color in your beautiful bread.
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Sesame Alternatives: Swap out sesame seeds for poppy seeds or everything bagel seasoning on top for a different flavor profile that’s still crunchy and delicious.
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Savory Twist: Incorporate cheese, such as shredded dairy-free cheese or nutritional yeast, into the dough for a scrumptious cheesy twist with every bite!
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Spicy Kick: Add 1/4 teaspoon of red pepper flakes to the dry ingredients to introduce a subtle heat that perfectly complements the sweet flavors of the challah.
Embrace the joy of baking and let each of these variations elevate your gluten free challah experience!
What to Serve with Gluten Free Challah Bread?
Imagine the deliciousness spreading across your table as you complement this beloved loaf with delightful pairings.
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Creamy Avocado Spread: This rich and creamy topping adds a luscious texture that elevates each bite of your challah bread. Perfect for a breakfast treat!
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Honey Butter: A sweet and buttery blend that melts beautifully into your warm bread, making every slice a decadent experience.
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Egg Salad: A light and flavorful filling that adds protein while its creamy consistency beautifully contrasts the bread’s soft texture.
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Roasted Veggies: These caramelized bites bring a touch of earthiness to the meal, balancing the sweetness of your gluten-free challah perfectly.
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Tomato Basil Soup: The classic combination of warm soup and fresh bread heightens the flavors and warms the soul on a chilly day.
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Fruit Jam: A dollop of your favorite fruity jam adds a sweet burst of flavor that lets the bread shine, creating a delightful snack or breakfast option.
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Spiced Chai Tea: This aromatic tea pairs beautifully with the warm notes of challah. Sip and savor its comforting spices while enjoying your loaf!
Embrace these pairings to create a warm and inviting meal that celebrates the delightful essence of your gluten free challah bread.
How to Store and Freeze Gluten Free Challah Bread
- Room Temperature: Store your gluten free challah bread at room temperature for up to 3 days, wrapped in plastic wrap or a clean kitchen towel to keep its softness.
- Fridge: If you prefer, you can refrigerate the bread for up to a week, but be aware that this may affect its texture. Wrap it tightly in plastic to prevent drying out.
- Freezer: For longer storage, freeze the challah bread for up to 3 months. Slice the bread and wrap individual pieces in plastic wrap, then place them in an airtight freezer bag.
- Reheating: To enjoy your frozen gluten free challah, simply thaw it at room temperature or pop slices in the toaster. Freshen up in the oven for a few minutes at 350°F (175°C) for that just-baked taste!
Expert Tips for Gluten Free Challah Bread
• Psyllium Gel Magic: Always allow the psyllium husk to fully hydrate in lukewarm water before mixing with other ingredients. This ensures a proper gel consistency, which is key for gluten-free dough.
• Knead Thoroughly: Don’t rush the kneading process! Kneading for the recommended time allows all ingredients to blend seamlessly, creating a stretchy and cohesive Gluten Free Challah Bread.
• Gentle Proofing: Find a warm spot for the dough to proof, avoiding drafts. This helps it rise effectively and achieve that fluffy texture we all love.
• Perfect Braid: When braiding, keep the strands taut but not overly tight. This allows the dough to expand during baking while maintaining its beautiful shape.
• Spot Check for Doneness: To ensure your bread is perfectly baked, use a toothpick to check. If it comes out clean, it’s ready—if not, give it a few more minutes!
Baking this Gluten Free Challah Bread is as fun as it is rewarding, and following these tips will guide you every step of the way!
Gluten Free Challah Bread Recipe FAQs
How do I choose the right psyllium husk?
I recommend using whole or rough psyllium husk for this gluten free challah bread. It not only helps create the proper texture but also binds the ingredients without any clumping. Always ensure it’s fresh, as older psyllium husks can lose their effectiveness.
How should I store leftover Gluten Free Challah Bread?
You can store your gluten free challah bread at room temperature for up to 3 days. To keep it soft, wrap it in plastic wrap or a clean kitchen towel. If you prefer, refrigerate it for up to a week, but be mindful that this can slightly alter the bread’s texture.
Can I freeze Gluten Free Challah Bread?
Absolutely! For maximum freshness, slice the challah and wrap individual pieces in plastic wrap. Place them in an airtight freezer bag, and it’ll keep well for up to 3 months. When you’re ready to enjoy it, simply thaw the slices at room temperature or pop them in the toaster for a quick heat-up.
What if my dough doesn’t rise properly?
If your dough doesn’t puff up during proofing, it may be due to inactive yeast. Ensure your yeast is fresh and hasn’t expired. Additionally, make sure you’re proofing the dough in a warm, draft-free environment—this is crucial! If all else fails, you could try adding a pinch of sugar to the warm water during the gel-making step to help activate the yeast.
Is Gluten Free Challah safe for pets?
Avoid sharing your gluten free challah bread with pets, as ingredients like yeast and certain flours can upset their stomachs. Always err on the side of caution and provide them with pet-safe treats instead!
Can I make substitutions for ingredients?
Certainly! If you don’t have millet flour, you can substitute it with almond flour or another gluten-free flour blend, though it may slightly alter the texture. Just remember that the proportions might need adjusting, so start with equal amounts and adjust as necessary based on your desired texture. Enjoy the baking adventure!
Irresistible Gluten Free Challah Bread You Can Bake Today
Ingredients
Equipment
Method
- In a bowl, combine the psyllium husk and lukewarm water until it thickens into a gel.
- In a large bowl, whisk together the tapioca starch, millet flour, oat flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
- Pour the egg, egg yolks, and sunflower oil into the psyllium gel. Mix until smooth.
- Make a well in the center of the dry mixture. Add the psyllium gel-egg mixture and fold until a dough forms.
- Knead the mixture for about 4-5 minutes in a stand mixer or 6-8 minutes by hand until smooth.
- Turn out onto a floured surface. Shape into a ball, then divide into four equal portions.
- Roll each portion into a rectangle, fold it over, then roll into a log about 15-16 inches long.
- Braid the four strands together with an over-under-over pattern.
- Place the braided challah onto a lined baking sheet and cover lightly with plastic wrap.
- Let it rise in a warm spot until doubled in size, about 1-1.25 hours.
- Preheat your oven to 375ºF (190ºC). Brush challah with whisked egg and sprinkle with sesame seeds.
- Bake for 28-30 minutes until golden brown; check with a toothpick for doneness.
- Transfer the cooled challah to a wire rack before slicing.