Gluten Free Challah

Prep Time: 30 minutes Cook Time: 40 minutes Servings: 8 Temperature: 350°F (175°C) for baking

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, place the gluten-free flour blend, xanthan gum, tapioca starch, instant yeast, and granulated sugar. Whisk to combine well.

Step 2

Add the salt and whisk again to combine.

Step 3

Add a bit more than 1/2 cup of the water, olive oil, egg yolks, and honey. Using the paddle attachment, beat vigorously.

Step 4

With the mixer running, add as much of the remaining water as necessary for the dough to smooth out. Watch the texture very carefully, as the amount needed can vary based on environment.

Step 5

The dough mixture will come together in a clump and then smooth out and stick to the sides of the bowl. Keep beating until it begins to look whipped and the color lightens, about 6 minutes total.

Step 6

Transfer the mixture to a lightly oiled bucket or bowl with a very tight-fitting lid. Place the container in the refrigerator, tightly sealed, for at least an hour and up to 2 days.

Step 7

On baking day, remove the dough from the refrigerator and knead until smooth, adding more gluten-free flour blend as necessary to prevent excessive sticking.

Step 8

Divide the dough into 3 equal pieces (about 270g each) and roll them into 14-inch-long logs. Dust the dough with additional gluten-free flour if it starts to stick.

Step 9

Transfer the logs to a prepared baking sheet. Pinch them together at one end and loosely braid, pinching them together at the other end.

Step 10

Brush the braid with the egg wash (reserve the excess), cover, and allow it to rise for 15 to 30 minutes, or until just puffy. It’s better to err on the side of under-proofing.

Step 11

While your dough is rising, preheat your oven to 350°F (175°C).

Step 12

Brush the braid with the egg wash once again, using your pastry brush to smooth the dough’s surface, and sprinkle with seeds.

Step 13

Bake the gluten-free challah for 30 to 40 minutes, or until well browned; a digital thermometer will read between 190°F and 205°F when it’s done.

Step 14

Remove the challah from the oven and allow it to cool completely on the baking sheet before slicing.