Gluten Free Challah Bread

Name: Gluten Free Challah Bread
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 20 g (4 tbsp) whole/rough psyllium husk ((If using psyllium husk powder, use only 17g.)); 345 g (1¼ cups + 3 tbsp) lukewarm water; 215 g (1¾ cups + 2 tbsp) tapioca starch; 135 g (1 cup) millet flour, plus extra for flouring the surface; 80 g (¾ cup + 2 tbsp) oat flour ((You can use an equal weight of sorghum flour, light buckwheat flour or white teff flour instead.)); 50 g (¼ cup) caster/superfine or granulated sugar; 8 g (2½ tsp) instant yeast ((If using active dry yeast, use 10g.)); 8 g (2 tsp) baking powder; 7 g (2½ tsp) xanthan gum; 7 g (1¼ tsp) salt; 1 US large/UK medium egg, room temperature; 2 US large/UK medium egg yolks, room temperature; 40 g (3 tbsp) sunflower oil, or other neutral-tasting oil of choice; 1 US large/UK medium egg, whisked, for egg wash; 1-2 tbsp sesame seeds, for sprinkling the challah before baking (optional)

Instructions

Prep:1hCook:30min

This is THE BEST gluten free challah bread you’ll ever try, and it’s super easy to make! It’s pillowy-soft and fluffy, with a deliciously rich, slightly sweet flavour. And the gluten free dough handles beautifully: you can easily braid your challah without having to worry about it tearing or cracking.

Updated at: Thu, 24 Apr 2025 06:42:59 GMT