Because the best gluten free dough is closer to a batter rather than a dough, it is very difficult to achieve a braided dough in a gluten free challah recipe. And since the braids in challah represent unity, I thought a fluted bundt pan may due the trick nicely, as the sections appear to be a representation of unity. However, you cannot use the bottom of the bundt pan as the top of your challah, since it is impossible to add the egg wash and achieve a nice browning from the bottom of the pan. After rising I attempted to cut some slices in the top to achieve a braided look, but it did not rise any more during the baking process, therefore, does not look braided. Not to mention the slits on the top did not look like a braid to begin with. I believe making the slits actually prevented further rising. I think I’ll try making slits in the dough prior to rising next time.
I loved the texture; it springs back; was not gritty at all; and was a bit moist, but nowhere near a cake texture. It tastes like a rich bread. It you truly desire a result between a cake and a bread I suggested adding additional honey.
This would also make wonderful gluten free rolls! Meanwhile, I hope my Jewish readers, as well as others, enjoy this gluten free challah recipe.