Why You’ll Love This Gluten Free Challah Bread Recipe
When you try this gluten-free challah bread recipe, you’ll discover a delightful balance of flavor and texture that rivals traditional versions.
I love how this bread captures the essence of challah with its rich, slightly sweet taste and soft, fluffy interior. It’s perfect for special occasions or simply enjoying with a cup of tea.
You won’t believe how easy it’s to make, and it fills your kitchen with an irresistible aroma. Plus, the sesame seeds on top add a touch of elegance.
Trust me, once you taste this bread, you’ll be hooked and craving more!
Ingredients of Gluten Free Challah Bread
When it comes to baking gluten-free bread, having the right ingredients is key to getting that perfect texture and flavor. For this gluten-free challah bread recipe, you’ll need a mix of flours, a bit of sugar, and some pantry staples. Each ingredient plays a vital role in making this bread not just delicious, but also reminiscent of the traditional challah we love.
So, let’s gather what we need and get ready to whip up something truly special.
Here’s what you’ll need to make your gluten-free challah bread:
- 2 cups rice flour
- 1 3/4 cups tapioca flour
- 1/4 cup sugar
- 2 teaspoons sugar (for the yeast)
- 3 teaspoons xanthan gum
- 1/2 teaspoon salt
- 2/3 cup lukewarm water (for the yeast)
- 1 cup lukewarm water (for the dough)
- 1 1/2 tablespoons yeast
- 4 tablespoons melted butter
- 1 teaspoon apple cider vinegar
- 4 eggs
- Sesame seeds (for topping)
Before you jump in, there are a couple of things to keep in mind about these ingredients. First off, the combination of rice flour and tapioca flour is what gives this bread its unique texture.
You might be tempted to swap in something like almond flour or coconut flour, but trust me, those won’t yield the same results—it’s all about that fluffy bite!
And, if you’re sensitive to xanthan gum, you can experiment with other binders like psyllium husk, but it may take a little trial and error to get it just right.
Also, make sure your yeast is fresh; there’s nothing worse than waiting for dough to rise only to find out your yeast has gone to sleep.
How to Make Gluten Free Challah Bread
Making gluten-free challah bread might sound a bit intimidating, but trust me, it’s easier than you think. Start by grabbing your stand mixer because we’re about to create some magic. In the mixing bowl, combine 2 cups of rice flour, 1 3/4 cups of tapioca flour, 1/4 cup of sugar, 3 teaspoons of xanthan gum, and 1/2 teaspoon of salt. You know, the usual suspects. Give it a good stir on low speed to mix everything together, and let’s get that dry mixture ready for a bubbly transformation.
Now, while your mixer is whirring away, it’s time to wake up the yeast. In a small bowl, dissolve 2 teaspoons of sugar into 2/3 cup of lukewarm water. Sprinkle in 1 1/2 tablespoons of yeast, and let it sit for about 5 to 10 minutes until it gets all frothy and excited.
Meanwhile, in another bowl, combine 4 tablespoons of melted butter with 1 cup of lukewarm water and 1 teaspoon of apple cider vinegar. Once your yeast has risen to the occasion, pour it into the dry ingredients and then slowly add the butter mixture. Mix it all up, then crack in 4 eggs, one at a time. After that, crank up the mixer to high and let it beat for a solid 2 minutes. It should feel warm and look kind of like a thick batter, not quite dough but close enough.
Next, find a cozy spot in your kitchen—maybe near a sunny window?—cover the bowl with greased plastic wrap and a towel, and let it rise for about an hour. After all that waiting, you’ll return to a fluffy dough that’s ready to be shaped.
Give it another spin in the mixer on high for 3 minutes to get all that air right back in. Now, here’s where the fun begins: spoon the dough into a greased, floured loaf pan and fill it about two-thirds full. You can also make rolls if you’re feeling adventurous. Just don’t forget to sprinkle sesame seeds on top for that classic challah look.
After letting the dough rise for about 45-60 minutes until it’s peeking over the top of the pan, preheat your oven to 400°F. Bake that glorious loaf for about an hour, or 25 minutes if you made rolls, and soon enough, your kitchen will be filled with the heavenly aroma of freshly baked gluten-free challah. How’s that for a baking victory?
Gluten Free Challah Bread Substitutions & Variations
Gluten-free challah bread can be easily customized to suit your taste and dietary needs. For a different flavor, I sometimes swap half the rice flour for almond flour or coconut flour.
If you prefer a sweeter bread, adding honey or maple syrup works beautifully. I’ve also experimented with mix-ins like dried fruit, nuts, or seeds for added texture.
For a dairy-free option, you can replace melted butter with coconut oil or a plant-based butter.
Finally, feel free to explore different toppings; poppy seeds or everything bagel seasoning can add a delightful twist to the traditional sesame seeds!
Additional Tips & Notes
While baking gluten-free challah, it’s vital to pay attention to the texture of the dough. It should be slightly sticky but not overly wet. If it seems too dry, adding a bit more water can help.
I also recommend letting your dough rise in a warm, draft-free area; this really helps it develop. Don’t skip the sesame seeds—they add a lovely crunch and flavor!
Finally, remember that every oven is different, so keep an eye on your bread as it bakes. If it browns too quickly, tent it with foil to guarantee even cooking. Enjoy your baking!