Gluten Free Challah Bread

"In a quest for 'normal' gluten free bread, I came upon a similar recipe to this, tweaked it, and was delighted with the outcome!! FINALLY a bread that rises, is relatively light, and actually has the tastes and consistency of REAL bread! It also makes great rolls, and while my family ate the bread and rolls with a small amount of jam on them, they would be great as well for sandwiches! Finally a GF variety that you dont have to A) choke down, B) rent a crane to lift while pondering whether you should instead use the loaf in place of bricks, or C) get strange looks of pity from your coworkers as you attempt to eat 4 tiny turkey sandwiches made on dense, crumbly "bread." :) Enjoy!!! Also, check out my blog at for more recipes and fun!"
photo by ThinkJen photo by ThinkJen
photo by ThinkJen
photo by DaniellesTestRun photo by DaniellesTestRun
photo by Lynette A. photo by Lynette A.
photo by Netta C. photo by Netta C.
photo by blschumacher photo by blschumacher
Ready In:
2hrs 25mins
1 loaf, or 18 rolls




  • In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
  • Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
  • With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
  • Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
  • Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
  • Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

Questions & Replies

  1. I'm using a glass loaf pan and reducing the oven by 25o. Should it cool in the pan, or flip it out when done- Thanks!
  2. Is this suppose to be crumbly when you are done mixing it?
  3. Have you tried this recipe with honey instead of sugar? Do you think it would work?
  4. Hi... did you use brown rice or white rice? Thank you.


  1. FANTASTIC!!!!!!!!!!!!!! I tossed it all in my bread machine and pushed the 80 minute express bake and out popped a GORGEOUS loaf of moist bread, it didn't crumble and I'm saying goodbye to Pamela's bread mix!!!! I will add an extra 1/2 teaspoon of salt next time because we felt it needed it.
  2. This was really delicious, and surprisingly easy. When I put the Kenwood Chef on high after adding the yeast mixture, I did get splattered with dough which was quite amusing, albeit messy so watch out fellow bakers. I found that at 200 degrees celsius, my Challah got a little too brown on top so I'd maybe drop the temperature on the oven a littttttle bit. HOWEVER, all up an easy, successful recipe. The bread itself has SUCH amazing texture considering its sans-gluten. It stays together marvelously (NO crumbles at all), and is soft and fluffy and perfect. With the mixture I made one big loaf and six rolls and the timing was right on par. Thank you so much for sharing this recipe. I HIGHLY recommend fellow coeliacs to try this out, or even those who can eat gluten - my gluten-eating friend gorged on just as many rolls as me. LOVE. Seriously. Perhaps could have been a little sweeter but that's personal preference with your Challah. YUM.
  3. This makes a very soft bread that tastes nothing like challah.
  4. Totally yummy, wow, delicious! This would have a 100 star rating if I could. Best gf bread I've ever made!
  5. I just made this, and's fabulous! I did make some substitutions (based on what I had available.) I used 1 c. Bob's Red Mill Gluten-free Flour; 1 c. oat flour; 1 c. tapioca starch; 3/4 c. potato starch; 1 tsp. salt; 1/4 honey; 1 1/2 tsp. raw agave. The rest was as directed. I mixed it up in my Breadman bread machine; wet ingredients first, then dry, and yeast on top and used the gluten-free setting (mix the dry ingredients together first, before placing in the bread machine.) It was/is delicious! No one would know that it's gluten-free! Thanks so much for sharing this recipe!


  1. This bread came out beautifully! I substituted half honey for the sugar, and added an extra 1/2 tsp salt. It took about 1 1/2 hrs to bake, because I was using a glass pan and tested till it was done (foil tented). The crust is crisp, and the interior is moist- perfect for sandwiches, and EXCELLENT toast! DON"T BE AFRAID TO BEAT IT! enjoy-
    • Review photo by Lynette A.
  2. added sesame seeds in loaf pan, added 1/2 tsp salt, covered with foil during baking
  3. First time I tried this it didn't turn out well. Tonight was my second attempt and I made some adjustments. I used dextrose instead of sugar, white vinegar instead of apple cider vinegar and margarine instead of butter due to dietary restrictions. I also used twice as much salt, half a cup of water instead of a full cup and softened margarine instead of melted. I let everything come to room temp before starting. I didn't mix the batter again after the first rise like the instructions state because I didn't want to lose the air I had and it seemed to rise better and stay risen in the oven better this time. I also took the bread out of the oven 10 minutes early because it was cooked through and was starting to get too hard on top.
  4. For GF, I would give this 5 stars. it isn't dry and crumbly. I used honey instead of sugar and increased the salt to 1 tsp. The sesame seeds gave a nice flavor and I think next time I might put them in the bread. I used an ice cream scoop and it made 22 perfect rolls that I cooked for 20 mins. Thanks!



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