Oat Challah (100% oat flour) braidable.

It took me forever to come up with a gluten free, corn free challah, but I thought I would share my recipe for anyone else who has a hard time with food allergies. This is a sweet challah due to needing sugar to bind the dough and keep it together. This recipe has produced results over and over again. As long as you follow the directions.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Yeast prep: Mix together set aside 10-15 min will be foamy.

Step 2

Binder: Mix guar gum and olive oil together set aside.

Step 3

Dry: Mix 4 cups of oat flour, 1 cup of coconut sugar and 1/2 teaspoon of kosher salt.

Step 4

Mix

Step 5

Once yeast mix is ready, mix in with oat flour using hand method OR mixer, slowly add in binder, then add in the eggs one at a time. Continue to mix on low speed for 5 min, or mix with hands/spoon. Scrape dough into a bowl, cover with plastic wrap and let rise for 60 min. After 60 min, can shape the dough, braiding into challah or rolls. Makes 2 medium challah loaves, or one large loaf. Let rise again for another 30 min after shaped, smooth out cracks with water, brush with egg wash (1 egg mixed with 1 tablespoon of water) Bake at 275° for 40 min. Must bake at this temp so that the dough rises slowly without collapsing. Really good with peanut butter the next morning.