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.
Ingredients:
Instructions:
Tips
(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.
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I used to make challah every Friday until most of my family went gluten free. Thank you for this recipe. Kaiser bakeware has a braided bread pan that would give you the shape you are desiring for those that are wanting a more traditional looking loaf. Thanks!