Gluten-Free Traditional Challah
Indulge in the warm, nostalgic flavors of challah with this incredible Gluten-Free Traditional Challah recipe—a game-changer for those seeking a gluten-free alternative to the classic braided bread. Crafted with gluten-free all-purpose flour and psyllium husk powder, this recipe ensures a soft, tender texture that’s perfect for slicing or tearing. The combination of honey, eggs, and a hint of sugar adds just the right amount of sweetness, while the customizable topping of sesame or poppy seeds brings a charming finish. With straightforward braiding instructions and wholesome ingredients, this beautiful loaf is ideal for dinner tables, holiday celebrations, or Shabbat meals. Designed to be allergy-friendly yet irresistibly delicious, this gluten-free challah will quickly become a family favorite!
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Recipe Information
Ingredients
- 3.5 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 2.25 teaspoons Instant yeast
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2 large Eggs
- 1 large Egg yolk
- 1 cup Warm water (110°F/43°C)
- 0.25 cup Neutral-flavored oil (e.g., vegetable or avocado oil)
- 2 tablespoons Honey
- 1 large Egg (for egg wash)
- 2 tablespoons Poppy or sesame seeds (optional topping)
Instructions
In a large mixing bowl, whisk together the gluten-free flour, psyllium husk powder, instant yeast, sugar, and salt. Set aside.
In another bowl, beat 2 large eggs, 1 egg yolk, warm water, oil, and honey until well combined.
Slowly pour the wet ingredients into the dry ingredients, and mix until a sticky dough forms. You can use a stand mixer with a paddle attachment for better results.
Cover the bowl with a clean kitchen towel and allow the dough to rest for 60 minutes at room temperature. This allows the psyllium husk to hydrate and helps develop the dough's structure.
Once rested, lightly dust a clean surface with gluten-free flour and turn the dough out onto it. Divide the dough into 3 or 4 equal portions, depending on how many strands you want for braiding.
Roll each portion into long ropes about 12–14 inches in length. Braid the ropes together, pinching the ends to seal.
Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with plastic wrap and let it rise in a warm place for 30–45 minutes.
Preheat the oven to 350°F (175°C).
In a small bowl, beat the egg for the egg wash and brush it generously over the surface of the risen challah. Sprinkle with poppy or sesame seeds if desired.
Bake in the preheated oven for 35–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Let the challah cool on a wire rack for at least 20 minutes before slicing. Enjoy!
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 87.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 361 mg | 28% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 583 mg | 12% | |
*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.
