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 www.glutenfreegirls.blogspot.com for more recipes and fun!"
 
Gluten Free Challah Bread created by ThinkJen
Ready In:
2hrs 25mins
Ingredients:
13
Yields:
1 loaf, or 18 rolls
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ingredients

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directions

  • 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.

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  1. bakedapple42
    I followed the recipe exactly for this bread. It was a very good gluten free loaf with nice texture, but didn't taste anything like challah bread. It is a nice white bread loaf though. I may make it again to use as sandwich bread. Thank you for posting the recipe.
     
  2. Lynette A.
    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.
  3. Lynette A.
    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!
     
  4. Bobbie M.
    Is this suppose to be crumbly when you are done mixing it?
     
  5. pamroths
    Have you tried this recipe with honey instead of sugar? Do you think it would work?
     

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