Gluten Free Challah Bread
Experience the joy of homemade bread with this Gluten-Free Challah Bread recipe—perfect for those who crave the tender, slightly sweet flavor of traditional challah but need to adhere to a gluten-free lifestyle. Made with a carefully balanced blend of gluten-free all-purpose flour, tapioca starch, and xanthan gum, this recipe delivers a soft and airy texture without compromising on structure. Braided into an elegant shape, this loaf is brushed with a golden egg wash for a shiny finish and optionally topped with sesame seeds for extra flavor and crunch. Whether you're celebrating a special occasion or simply enjoying a slice with butter, this gluten-free challah is guaranteed to impress. With easy, step-by-step instructions and common pantry ingredients like honey, olive oil, and apple cider vinegar, this recipe is approachable for all home bakers. Bake up this show-stopping bread in under an hour and savor the aroma of freshly baked goodness!
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Recipe Information
Ingredients
- 0.75 cup Warm water
- 3 tablespoons Honey
- 1 packet Active dry yeast
- 3 cups Gluten free all-purpose flour
- 0.25 cup Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 3 large Eggs
- 0.25 cup Olive oil
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
In a small bowl, combine warm water, honey, and active dry yeast. Stir lightly and let it sit for 5-10 minutes until the mixture is foamy.
In a large mixing bowl, whisk together gluten free all-purpose flour, tapioca starch, xanthan gum, and salt.
In a separate bowl, beat the eggs lightly (reserve one tablespoon of egg for the egg wash later), then mix in olive oil and apple cider vinegar.
Pour the yeast mixture and the wet ingredients into the bowl with the dry ingredients. Mix using a wooden spoon or the paddle attachment of a stand mixer until the dough comes together and is smooth. The dough will be sticky, which is normal for gluten-free bread.
Cover the bowl with a clean towel and let the dough rest for 30 minutes in a warm place to allow it to rise slightly.
After 30 minutes, divide the dough into 3 equal portions for a traditional 3-strand braid (or more for a different braid style). Flour your hands and a surface lightly with tapioca starch, then roll the portions into long ropes.
Gently braid the ropes, pinching the ends together to seal the braid. Transfer the braided loaf to a parchment-lined baking sheet.
Lightly brush the loaf with the reserved egg wash using a pastry brush. Sprinkle sesame seeds on top if desired.
Preheat your oven to 350°F (175°C). Allow the loaf to rest while the oven heats up, about 10 minutes.
Bake the challah in the preheated oven for 30-35 minutes, or until the loaf is golden brown and firm to the touch.
Remove the bread from the oven and let it cool on a wire rack before slicing. Enjoy your homemade gluten-free challah!
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.0 g | 109% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2632 mg | 114% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 56.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 314 mg | 24% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 656 mg | 14% | |
*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.
