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.
This soft gluten free challah bread has a hint of sweetness, but barely noticeable, and springs back when touched. Just wonderful! Would make great rolls, as well.
- 1 1/4 cups warm water, warmed to 110-115°F
- 1 Tablespoon instant dry yeast
- 1/4 cup honey, divided
- 1/4 cup neutral cooking oil or extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 large egg
- 4 large egg yolks
- 1 cup white rice flour
- 3/4 cup sorghum flour
- 2 cups tapioca flour/starch, divided (1 ½ cup + ¼ cup + ¼ cup)
- 3/4 cup potato starch
- 2 teaspoons guar gum
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoons salt
- 1 egg, any size, beaten, for egg wash
- 1 1/2 teaspoons poppy seeds (optional)
- Oil a fluted bundt pan; set aside.
- In a large bowl, add all of your dry ingredients, but set aside 1/2 cup of tapioca flour/starch; whisk together well.
- In the large bowl of your mixer, add all wet ingredients and beat on medium speed, just until combined and stop mixer.
- Add the flour mixture to the wet ingredients all at once. Mix on low just until the dry ingredients are moistened; beat on medium speed (KitchenAid mixer no. 5) for 3 minutes.
- Dust a flat clean surface with 1/4 cup tapioca flour. Dust the top and sides with some of the flour and let sit for 10-15 minutes.
- Preheat oven to 170°F.
- Place dough back in mixing bowl and add 1/4 cup tapioca flour; mix on medium just until combined.
- Remove dough and again place on tapioca dusted surface (add more flour to surface, if necessary); allow to sit for about 30 minutes.
- Add dough to prepared pan; using a rubber spatula, dipped in water, smooth out the top of the dough.
- Place in a preheated oven; turn oven off; and allow to rise for 40-45 minutes.
- Preheat oven to 375°F.
- Beat the remaining egg and brush some over top of dough. Sprinkle with poppy seeds, if desired.
- Bake at 375°F for 20 minutes and golden brown. Turn upside down onto a cooling rack; place right side up again; and allow to cool for at least an hour before slicing. Slice with a serrated knife.
(1) To make a lighter colored bread substitute additional rice flour for the sorghum flour and use light colored honey. (2) If my understanding is correct, this recipe would not be appropriate during Passover. (3) As usual, this was an experiment, and though you may be able to just add all of the tapioca starch all at once and just add the dough to the pan immediately, without allowing it to rest, I wanted to provide you with the directions just as I made it, to ensure you achieve the same results. (4) If you desire a darker crust, use egg yolk instead of a whole egg for brushing on top (egg wash). (5) Freeze any unused portion; gets stale on the counter within 1 day due to lack of oil. (6) To rewarm, microwave a slice on high for 10 seconds.