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If you’re looking for a tender, sweet, and gluten-like texture in a gluten free challah recipe, this is it! This challah is the most flavorful challah I’ve ever had, even when compared to traditional challah. Check out its texture in the video.
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After I made this bread, I found another inexpensive device you can use in a loaf pan to make the same braided look. You have to order it from China though, which takes up to 35 days to arrive. I order things from this website all of the time. Check out this challah stamp/mold on Aliexpress. At the time of this writing, it was on sale for $3, regularly $10. I just purchase one. This way, it will create white areas in the cracks (where you do not baste any egg) and leave dark areas everywhere else. It’s perfect!
Gluten Free Almond Challah Bread
- 3 cups Carla’s Gluten Free Almond Flour Blend
- 2 teaspoons instant yeast SAF
- 2 teaspoons xanthan gum
- 1 cup water
- 1/4 cup neutral-flavored oil
- 1/4 cup honey
- 1 large egg or 2 tablespoons liquid from a can of cannellini beans + 1 additional tablespoon margarine or full-fat coconut milk
- 1-1/4 teaspoons apple cider vinegar
- 3/4 teaspoon salt
- For Brushing:
- 1 tablespoon dairy-free margarine Smart Balance, melted
- 1/2 teaspoon honey optional
Oil a braided challah pan or similar pan; set aside. In a bowl, whisk together the flour blend, gum, and yeast; set aside.
In the bowl of your electric mixer fitted with the whisk/balloon attachment, add the water, oil, honey, egg, vinegar, and salt; mix a few seconds until foamy.
Add the dry mixture all at once. Beat on medium speed for 6 minutes.
Preheat the oven to 170 - 200ºF, the lowest your oven goes, but no lower than 80ºTry not to let the temperature get much higher than 90ºF; turn off the oven.
Using a silicone/rubber spatula, gather the dough into one mass, lightly oil the top (spray oil works well), and cover with a tea towel. Place on the center shelf of your warm oven for 50 minutes or until the dough just begins to crack open on the top.
Remove the dough from the oven and preheat the oven to 400ºF.
Poke the risen dough, 5 or 6 times, or until it deflates a little. Transfer the soft dough batter to the prepared pan and smooth out the top. Let it rise 15 minutes or until the pan is completely filled. It's okay if it gets a little higher.
Bake on the center rack of the oven 25 minutes and tent the top with foil when it reaches your desired color brown.
Immediately turn upside down onto a wire rack and baste with a mixture of 1 tablespoon melted margarine and 1/2 teaspoon of honey, if using. Allow the bread to cool at least 30 minutes but 1 hour is best. The texture is closer to real bread when it cools though it's still delicious when served warm.
Slice and serve with margarine or some of the leftover margarine-honey mixture. It makes incredible grilled cheese sandwiches.