Gluten-Free Challah Bread
Experience the joy of baking with this **Gluten-Free Challah Bread** recipe that delivers all the soft, airy texture and rich flavor you love—minus the gluten! Perfectly golden and braided to impress, this bread features a delicate sweetness from honey and a tender crumb thanks to a harmonious blend of gluten-free flour, xanthan gum, and eggs. Additional touches like olive oil and a hint of apple cider vinegar lend moisture and a subtle depth of flavor. Easy to craft at home, this wholesome recipe rises beautifully, bakes flawlessly, and pairs wonderfully with anything from seasonal spreads to hearty stews. Ideal for special occasions or a luxurious everyday treat, this gluten-free take on traditional challah will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 cup Warm water
- 1 tablespoon Dry active yeast
- 3 tablespoons Honey
- 3 large Eggs
- 1 quarter cup Olive oil
- 1 teaspoon Apple cider vinegar
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Xanthan gum
- 1 large Egg yolk
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, combine warm water, dry active yeast, and honey. Mix well and let it sit for about 5-10 minutes until bubbles form and the mixture becomes frothy.
In a large mixing bowl, beat 2 whole eggs and 1 egg white (reserve the yolk for the egg wash) with olive oil and apple cider vinegar until well combined.
Add the yeast mixture to the egg mixture and stir to combine.
In another bowl, whisk together the gluten-free all-purpose flour, salt, and xanthan gum.
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a paddle attachment. Mix until the dough comes together. It should be a bit sticky but manageable.
Transfer the dough onto a lightly floured surface using gluten-free flour. Knead gently for a few minutes. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Divide the dough into three equal parts. Roll each part into a rope about 12 inches long.
Place the three ropes side by side on a lined baking sheet, pinch one end together, and carefully braid the ropes, pinching the other end to seal.
Cover the braided loaf with a clean cloth and allow it to rise in a warm place for about 30 minutes or until it has noticeably increased in size.
Preheat your oven to 350°F (175°C).
In a small bowl, combine the reserved egg yolk with 1 tablespoon of water to create an egg wash. Gently brush the top of the risen challah with the egg wash.
Bake the challah in the preheated oven for 25-30 minutes until it turns golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 53.8 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
