Gluten-Free Challah

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 1 large egg, for egg wash 1 large egg, for egg wash

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for an even rise.

2. 2

   In a separate medium bowl, whisk together the warm water, two large eggs, and olive oil or melted butter until well incorporated. The mixture should be smooth and slightly frothy.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a dough hook until a cohesive, sticky dough forms. Gluten-free dough will be much wetter and stickier than traditional dough, so do not be alarmed by its consistency.

4. 4

   Lightly grease your hands with oil or water, or use a piece of parchment paper to help shape the dough. Form the dough into your desired challah shape, such as a braid. Place the shaped dough on a baking sheet lined with parchment paper and let it rest in a warm place for about 10 minutes to allow it to slightly puff up.

5. 5

   Preheat your oven to 375°F (190°C). Brush the top of the challah with the egg wash for a beautiful golden sheen. Bake for approximately 20-25 minutes, or until the challah is deeply golden brown and sounds hollow when tapped on the bottom. Allow the challah to cool completely on a wire rack before slicing to ensure the best texture.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• GF doughs don't develop gluten networks, so they don't need kneading — mix just until combined to avoid a gummy loaf.