Oat Challah (100% oat flour) braidable.

Name: Oat Challah (100% oat flour) braidable.
Prep time: 1 h 45 min
Cook time: 40 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 2 TB active dry yeast; 2 TB coconut sugar (can use regular sugar); 1.5 cups warm water (do not exceed 110°); 3 TB guar gum (can use xanthan gum if no corn allergy) **; 2/3 cup olive oil or canola oil; 4 cups gluten free oat flour (spoon and scrape method); 1 cup coconut sugar; 1/2 tea kosher salt; 3 large eggs (at room temperature)

5 steps

Prep:1h 45minCook:40min

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.

Updated at: Thu, 17 Aug 2023 05:15:03 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

147

High

Nutrition per serving

Calories2091.6 kcal (105%)

Total Fat102.6 g (147%)

Carbs258.7 g (100%)

Sugars109.9 g (122%)

Protein43.4 g (87%)

Sodium634.7 mg (32%)

Fiber26.9 g (96%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 TBactive dry yeast

2 TBcoconut sugar

can use regular sugar

1 ½ cupswater

warm, do not exceed 110°

3 TBguar gum

can use xanthan gum if no corn allergy

⅔ cupolive oil

or canola oil

4 cupsgluten free oat flour

spoon and scrape method

1 cupcoconut sugar

½ tspkosher salt

3eggs

large, at room temperature

Instructions

Step 1

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

Bowl

active dry yeast2 TB

coconut sugar2 TB

water1 ½ cups

Step 2

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

BlenderMix

guar gum3 TB

olive oil⅔ cup

Step 3

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

Bowl

gluten free oat flour4 cups

coconut sugar1 cup

kosher salt½ tsp

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.