Gluten Free Oat Challah Bread Machine
Discover the perfect blend of tradition and dietary balance with this Gluten Free Oat Challah Bread Machine recipe. Crafted with gluten-free oat flour, tapioca starch, and a hint of honey for natural sweetness, this fluffy and tender loaf is ideal for those with gluten sensitivities. Using a bread machine for effortless preparation, this recipe combines a carefully measured mix of dry and wet ingredients for consistent results every time. The golden crust, optionally sprinkled with sesame seeds, adds an irresistible touch, making it perfect for holiday meals, Shabbat dinners, or everyday indulgences. Ready in just over an hour, this gluten-free challah is as versatile as it is delicious—serve it with your favorite spreads, or simply enjoy it warm from the oven.
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Recipe Information
Ingredients
- 2 cups Gluten-free oat flour
- 1 cup Tapioca starch
- 1 cup Potato starch
- 1.5 teaspoons Xanthan gum
- 1 teaspoon Salt
- 1.5 teaspoons Dry yeast
- 1.25 cups Warm water (110°F)
- 0.25 cup Olive oil
- 3 tablespoons Honey
- 3 large Eggs
- 1 teaspoon Apple cider vinegar
- 2 tablespoons Sesame seeds (optional, for topping)
Instructions
In a large mixing bowl, whisk together the gluten-free oat flour, tapioca starch, potato starch, xanthan gum, salt, and dry yeast. Set this dry mixture aside.
In a separate medium bowl, combine the warm water, olive oil, honey, eggs, and apple cider vinegar. Whisk until all the wet ingredients are fully blended.
Pour the wet ingredients into the bread machine pan, followed by the dry ingredient mixture on top. This order helps ensure proper mixing and rising.
Set your bread machine to the gluten-free bread setting or a custom program for 60 minutes of baking. Select a medium crust setting, if available.
Close the bread machine lid and start the cycle. Allow the machine to mix, knead, and bake the dough. Scrape down the sides of the pan with a spatula after initial mixing if needed.
Once the dough rises, you can sprinkle sesame seeds on top of the loaf before the baking phase begins (optional).
Allow the machine to complete the baking process. When finished, remove the pan from the bread machine and let it cool for 10 minutes.
Gently remove the challah from the pan and transfer it to a wire rack to completely cool before slicing.
Serve fresh or store in an airtight container for up to 2 days. Enjoy this fluffy, gluten-free oat challah as a standalone treat or pair it with your favorite spreads!
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 291 mg | 13% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.9 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 193 mg | 4% | |
*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.
