A gum-free recipe for a beautifully soft loaf of gluten free challah that's easy enough even for novice gluten-free bread bakers. It features simple ingredients, a sturdy dough, and a tender crumb.
I've been making traditional challah bread for years (Deborah Madison's version in Vegetarian Cooking for Everyone was a staple when my kids were small - they loved helping to knead and braid the dough), and this loaf of gluten-free challah is everything we love about the original but in a gluten-free package.
I used my homemade gluten free bread flour here, and no additional gums or psyllium powder are needed. I love slices served warm with butter and blackberry jam or strawberry honey jam, or toasted and spread with peanut butter. It's also terrific in French toast. For an extra-glossy loaf, brush the surface of the dough with an egg wash just after braiding and then again just before baking.
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What I Love and What You'll Love, Too!
- A gluten-free version of a classic. Challah bread is a classic bake, and it can be made in the braided shape I've shown here, as a round, or in more elaborate shapes. And even though it's made with gluten-free flour, it tastes so similar to versions made with wheat flour.
- Go beyond toast. Now, I love challah lightly toasted and served with jam, and it's also wonderful on the holiday table. But it can be used in bread pudding, French toast, and more! See more ideas lower down in this post.
- Not overly complicated. Despite this being a gluten-free bread recipe, don't be intimidated! It's actually a straightforward method and technique that's totally doable no matter your level of baking experience.
Ingredients Needed
The ingredients needed here are not complicated, but check my notes below on specifics so that this bread turns out well. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Gluten free bread flour - I used my homemade gluten free bread flour blend here, and it worked wonderfully. For another option, I recommend King Arthur's Gluten Free Bread Flour.
- Water
- Eggs and egg yolk - I used large eggs.
- Vegetable oil - Or try another neutral oil of your choice.
- Granulated sugar - Substitute honey for a slightly different flavor.
- Instant yeast - Note that this is NOT active dry yeast. Instant yeast is great because it does not need to be activated first - you add it directly to the dough with the rest of the ingredients.
- Salt - Use fine sea salt or table salt.
Step-by-Step Instructions
Here's a look at how to make a loaf of gluten free challah:
1. Make dough: Combine all of the ingredients in a ball, then rest for 20 minutes.
2. After resting: This is how the dough should look after resting.
3. Fold: Rather than kneading, fold the dough over on itself 10 times until smooth.
4. Form strands: Roll out three equal strands of dough.
5. Braid: Braid the strands together to form a loaf, then let rise until puffy.
6. Bake: Place in a 350F oven and bake for 40 minutes.
Tips & Recipe Notes
- Let the dough hydrate. Rest the dough for at least 20 minutes so that it can properly hydrate and firm up. You may also benefit from chilling the dough in the fridge for 15 minutes. Depending on the temperature in my kitchen, the fridge can really help the dough come together, so if you find your dough is too sticky to work with, pop it in the fridge for a bit.
- Don't expect it to handle like wheat dough. Gluten-free bread dough, while workable, is of course vastly different than a dough made with wheat flour. It's more delicate and definitely doesn't have that stretchy texture. This is normal!
- Fold, don't knead. A technique that can help create lovely air pockets and a more familiar bread-like texture is to fold the dough rather than to vigorously knead it. I've given instructions on how to do this in the recipe card.
- Use oil. I've tested this recipe using various techniques for forming the dough, and I prefer to lightly grease the work surface with olive oil rather than dusting it with flour. I find this works better to keep the dough from sticking.
- Form as a circle. You can also make a round loaf of challah. The easiest way to do this is to roll the dough into a cylinder, then coil it up. For a prettier, braided round challah braid, you will need to form the dough into more strands, then braid them together in a pattern (see online tutorials to guide you!).
- Use a thermometer to test for doneness. This is helpful with all bread-baking in general, but especially with gluten-free bread baking! Gluten-free bread is fully baked when a thermometer reads 190°F to 205°F.
- Freeze it pretty soon after baking. Like most gluten-free breads, this challah is best enjoyed on the day it's made - it's so soft and tender! However, it will quickly dry out the longer it's left at room temperature. Freeze slices so that you can enjoy them any time, and they will taste fresh once defrosted or toasted.
How to Use Gluten Free Challah
- As toast! Spread with persimmon jam or persimmon puree, strawberry and rhubarb jam, or whatever your heart desires.
- In a gluten free bread pudding
- Make gluten free French toast!
- Use in a sandwich, with plenty of cheese, (vegan) mayo, and avocado.
- As the base for a melty grilled cheese sandwich.
Proper Storage
- Counter - Place the challah in a plastic bag or wrap it in a towel and store it on the counter for up to 1 day.
- Freezer - Slice the loaf and place the slices in a sealable, freezer-safe bag. Store in the freezer for up to 2 months. You can toast the bread directly from frozen, or defrost it in the fridge.
More Gluten Free Bread Recipes
Happy baking! If you make this gluten free challah recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Gluten Free Challah
A gum-free recipe for a beautifully soft loaf of gluten free challah that's easy enough even for novice gluten-free bread bakers.
Ingredients
- 4 cups gluten free bread flour (480 grams)
- 1 cup water lukewarm
- 2 large eggs
- 1 large egg yolk
- ¼ cup vegetable oil
- ¼ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
Instructions
- In a large bowl, mix together the 4 cups gluten free bread flour, 1 cup water, 2 large eggs, 1 large egg yolk, ¼ cup vegetable oil, ¼ cup granulated sugar, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Use a spoon or the flat beater attachment (if using a stand mixer) until a sticky, batter-like dough forms. This will take about 1 minute.
- Cover the dough and set aside for 20 minutes. It should now be firmer and less sticky. If it's still really sticky, place the bowl in the fridge for 15 minutes.
- Transfer the dough to a lightly greased surface (I used a plastic cutting board). Now, fold the dough in half towards you, pat it down, rotate the dough a quarter turn, and fold again. Repeat this pattern until the dough feels smooth and a bit firmer, about 10 more times. Add more oil as needed to the work surface to prevent sticking.
- Transfer the dough to a bowl, cover, and let it rise for about 40 minutes, until puffy and about 1 ½ times its original size. Line a baking sheet with parchment.
- On the greased surface, gently deflate the dough and repeat the kneading motion 5 to 6 more times to bring the dough together in a smooth dough ball.
- Divide the dough into 3 equal pieces and roll them into 3 logs about 14" long. Transfer the logs to the prepared baking sheet. Pinch them together at one end and then loosely braid, pinching them together at the other end.
- Lightly cover the loaf and allow to rise for 15 to 25 minutes, or until just puffy. Preheat the oven to 350℉. Before placing it in the oven, you can brush the surface with an optional egg wash.
- Place the challah in the oven and bake for 30 to 40 minutes, until browned. To make extra sure it's done, you can test with a digital thermometer, which will read between 190°F and 205°F when the loaf is fully baked.
- Remove the challah from the oven and cool completely before slicing.
Notes
- Let the dough hydrate. Rest the dough for at least 20 minutes so that it can properly hydrate and firm up. You may also benefit from chilling the dough in the fridge for 15 minutes. Depending on the temperature in my kitchen, the fridge can really help the dough come together, so if you find your dough is too sticky to work with, pop it in the fridge for a bit.
- Don't expect it to handle like wheat dough. Gluten-free bread dough, while workable, is of course vastly different than a dough made with wheat flour. It's more delicate and definitely doesn't have that stretchy texture. This is normal!
- Fold, don't knead. A technique that can help create lovely air pockets and a more familiar bread-like texture is to fold the dough rather than to vigorously knead it. I've given instructions on how to do this in the recipe card.
- Use oil. I've tested this recipe using various techniques for forming the dough, and I prefer to lightly grease the work surface with olive oil rather than dusting it with flour. I find this works better to keep the dough from sticking.
- Form as a circle. You can also make a round loaf of challah. The easiest way to do this is to roll the dough into a cylinder, then coil it up. For a prettier, braided round challah braid, you will need to form the dough into more strands, then braid them together in a pattern (see online tutorials to guide you!).
- Use a thermometer to test for doneness. This is helpful with all bread-baking in general, but especially with gluten-free bread baking! Gluten-free bread is fully baked when a thermometer reads 190°F to 205°F.
- Freeze it pretty soon after baking. Like most gluten-free breads, this challah is best enjoyed on the day it's made - it's so soft and tender! However, it will quickly dry out the longer it's left at room temperature. Freeze slices so that you can enjoy them any time, and they will taste fresh once defrosted or toasted.
Nutrition
Calories: 258kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 58mgSodium: 238mgPotassium: 29mgFiber: 1gSugar: 5gVitamin A: 78IUVitamin C: 0.01mgCalcium: 9mgIron: 0.2mg
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