Our daughter was home visiting, so it was time to try a gluten-free challah. I had never done any gluten-free baking, nor had any gluten-free breads that I actually enjoyed. So I searched and searched for a recipe that looked appealing to me, finally finding one on GFJules.com. I have to say that I am tickled with the result.
Look at this texture, I did not think it was possible with gluten-free.
The dough was so easy to work with, it rolled and braided beautifully.
The success of this challah makes me want to try other gluten-free baking for when either of my two gluten-free daughters are home.
1/3 cup warm water
1 package or 2 1/4 tsp rapid rise gf yeast
1 tsp. granulated cane sugar
1 cup vanilla yogurt, at room temperature
1 tsp. apple cider vinegar
5 large egg yolks at room temperature (slightly mixed)
1/3 cup canola oil
4 Tbs. honey, agave nectar or molasses (I used agave)
4 cups gluten-free all-purpose flour
3 Tbs. + 2 tsp. granulated cane sugar
1 1/4 tsp. kosher salt
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
1 large egg, mixed
poppy seeds, sesame seeds, raisins, or other topping or mix-in (optional)
Preheat your oven to 200º F, then turn it off. Prepare a baking sheet by lining it with parchment paper.
In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside.
In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined.
Whisk together the dry ingredients in a separate bowl.
After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast).
Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.
Once the dough is combined, divide it in half and divide each half into three equally-sized balls. The dough will be sticky, so use extra gluten-free flour on your hands and rolling surface. Roll each ball out into an 18-inch coil or log on a clean, flat surface dusted lightly with gluten-free flour. Pinch together one end of each coil, wetting them slightly with water to help them join together at the top, then braid them into a long braid. Gently transfer it to the parchment-lined baking sheet. Repeat for the second set of three balls.
In a small bowl, mix the extra egg with some water and brush over each loaf well, coating the entire top surface. Sprinkle the seeds or any toppings at this point, then place the tray into the preheated oven for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage).
Once risen slightly, place the uncovered tray in an oven preheated to 350º F for 20 minutes (mine took 35 minutes). Remove to cool on a wire rack.
Makes 2 challahs