Gluten-Free Challah Bread: A Beginner's Guide

Updated at: Mon, 25 Nov 2024 10:34:48 GMT

Step 1

In the bowl of a stand mixer add the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt. Use a paddle beater attachment to blend on low speed.

Step 2

Add the water, oil, eggs, and egg yolk. Mix the liquids in on low speed. Scrape the bowl and beater down, then increase the speed to medium-high and beat for 4 minutes.

Step 3

Use a rubber spatula to scrape the dough into the center of the bowl. Cover securely with plastic wrap and refrigerate overnight, or up to 3 days.

Step 4

When ready to bake, line baking sheets with parchment (for round shaped bread), grease two 8X4 loaf pans (for loaves), or grease a large challah mold or two small molds with cooking spray (for traditional shaped challah).

Step 5

Divide the dough between the loaf pans, into two loosely shaped balls on the baking sheets, or fill 2/3 of the mold with dough. Spray your hands with cooking spray, and shape the dough into smooth balls or smooth the top of loaves evenly.

Step 6

For the round challah, if you would like to give a more decorative top, spray a sharp knife with cooking spray and cut through in a star pattern. This will mimic the humps without having to roll and shape the dough. You might have to wipe the blade several times and respray.

Step 7

Spray two large pieces of plastic wrap with cooking spray and then cover the loaves. Let the dough rise in a warm, draft-free place for 1 hour.

Step 8

Preheat the oven to 375ºF. Use a pastry brush to brush the loaves thoroughly with the egg wash (omit this step if using molds). Reserve the remaining egg wash for later use.

Step 9

Place the bread in the hot oven and immediately turn down the heat to 350ºF. Bake for 25 minutes. Remove the bread from the oven and rebrush with the egg wash. If using molds, overturn on a baking sheet lined with parchment and release from the mold. Brush the top with egg wash.

Step 10

For round loaves or the bread pan, return to the oven for another 20 minutes. If the top of the bread becomes too brown, loosely cover with foil for the last 10 minutes. The interior temperature of the bread should be at 200ºF. For the challah molds, return to the oven for 15 minutes, remove and rebrush with egg wash, then bake again for 10-15 minutes longer. Depending on the size of the challah mold used, the baking time with increase or decrease. For best results, use a thermometer to see if the internal temperature reaches 200ºF.

Step 11

Remove from the oven, cool for 5 minutes, and then transfer to a cooling rack to cool completely. For best results, serve the same day and freeze any leftovers.

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