This gluten free challah bread is rich, golden, slightly sweet, and soft. It's not just for Jewish holidays anymore!
I've been working on perfecting this gluten free challah bread for at least a few years now. When I get an idea in my brain, sometimes it's really hard for me to let it go. But through all my trials and failures, I have to keep posting successful recipes or you'd never see a thing from me! That's why it often takes me many, many months (or years even) to create a new bread recipe.
Prior to my gluten free days, I had the best challah that I haven't been able to stop thinking about. It was so good that my kids and I sat there and polished off the entire loaf within a couple of hours! In our defense, it was a smaller round turban-like loaf. But still.
What is Challah?
Challah is an egg-rich bread that's golden and soft. It's a Jewish traditional bread that's eaten on Shabbat and many other holidays (except Passover, when leavened bread is not allowed). Challah holds a spiritual meaning in the Jewish community.
But this bread has made it into the mainstream and is now available in bakeries and grocery stores. I'm not Jewish, but I love challah and have been craving it for years.
Gluten Free Challah Dough
Making gluten free challah dough is similar to the dough for my gluten free Hawaiian rolls. Instead of using dairy, we'll use nondairy alternatives (in the Jewish faith, meat and dairy aren't eaten together at the same meal):
- Kim's gluten free bread flour blend -- instead of using whey protein isolate, use one of the dairy free alternatives I've listed.
- Sugar -- there is a lot of sugar in this recipe. Don't be alarmed. The amount of sugar coupled with the amount of yeast means that most of the sugar is actually turned into carbon dioxide. Also, this recipe makes two large loaves. You can attempt to reduce the sugar, but you may not get the same soft results.
- Pysllium husk powder -- really helps with the elasticity of the dough, which is crucial to braiding.
- Baking powder--I've found adding just a little bit of baking powder in gf yeast breads helps give them a boost.
- Salt--helps with flavor, but also with fermentation (rise).
- Water--instead of milk typically used in enriched breads, we're using water here to keep the bread dairy free.
- Oil--again keeping the recipe dairy free. You can use canola, vegetable, etc.
- Eggs--the original recipe calls for 2 eggs, but to be true to challah, I've added one additional yolk for extra richness.
Braiding Methods
I only watched about 50 videos on YouTube for how to braid challah. And every time I'd start doing it myself, I'd forget what went where, haha! Then I found one video that I felt I'd remember so that's what I stuck with. It's a 4 strand round braid. But I also made a 4 strand long loaf just to make sure I could do it!
Rosh Hashanah is coming up and from what I've read, round loaves of challah are traditional during this Jewish holiday because they symbolize eternal life or the circle of life. I'm not Jewish and don't profess to know much of anything about the faith, so please consult someone who knows more than I do for the real meaning, such as a rabbi.
Brush Three Times with Egg Wash
Instead of covering the loaves of challah while letting them rise, brush them with an egg wash. This will create a protective shield while they rise and hydrate the skin so it doesn't dry out.
Allow the challah to rise in a draft-free area until almost doubled in size, anywhere from 30 minutes to an hour and a half. I always put my proofing loaves in my oven that's been heated briefly on the "warm" cycle (about 170 degrees F) and then turned off.
When they're almost fully proofed, remove them from the oven and preheat the oven to 375 degrees F. Brush them with another layer of egg wash before popping them in the oven. Immediately drop the temperature down to 325 degrees F and bake for about 40 minutes. Remove halfway through baking time (at 20 minutes) to brush any newly risen (un-brushed) areas with egg wash.
Tips for Making the Best Gluten Free Challah Ever!!
- Make sure your dough is COLD!! It really is easier to braid if you have properly chilled dough. If you find that your refrigerated dough isn't cold enough, put the dough in the freezer for about 15 minutes (covered) before braiding.
- You don't have to be absolutely precise when braiding. We're not using stretchy dough like the people I've watched braid "real" challah, so it's okay if you tuck a good amount underneath. And anyway, tucking some underneath at the ends and lifting the dough up to do so will increase the height of the bread as it will rise up and not out.
- Practice makes perfect. I'm still learning about how to braid these loaves, so if I don't get it right, I start over (smush the dough back together and roll out yet again).
- Don't skimp on the egg wash. It's what gives that shiny and golden crust!
- The dough can be left in the fridge for a few days (3 at most). Make one loaf one day to eat fresh and another loaf another day so you'll have a perpetual loaf of fresh bread for days!!!
- Leftovers make GREAT French toast, bread pudding, or an overnight French toast bake. The challah will need a little more time soaking up the custard, though, so make sure to leave it in longer than you normally would.
- You can freeze leftovers as well. Best practice is to slice individual slices, flash freeze on a baking sheet until solid, and put slices in ziptop baggies with as much air as possible removed. Thaw a couple slices at a time.
Whether you're Jewish or not, you're going to LOVE gluten free challah bread! It's eggy, rich, soft, and slightly sweet, and it's perfect for any time. If you have leftovers, make french toast!
Gluten Free Challah Bread
Ingredients
- 3½ cups (495g) Kim's gluten free bread flour blend* (made with dairy free protein powder)
- 2 tablespoon psyllium husk powder
- 1 cup (200g) granulated sugar**
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24g) instant (rapid rise) yeast, not active dry
- 1 teaspoon kosher salt
- 1¼ cups (300ml) water
- ½ cup (120ml) canola or vegetable oil
- 2 large eggs, plus one egg yolk
- 1 large egg combined with a pinch of salt and 1 tablespoon of water for the egg wash
Instructions
- In the bowl of a stand mixer, whisk together the flour blend, psyllium husk powder, granulated sugar, baking powder, yeast, and kosher salt.
- Turn the mixer, fitted with the beater blade, on low and slowly pour the water and oil in. Add the eggs and egg yolks and blend until well combined.
- Switch to the dough hook and turn the mixer up to medium high speed and mix for 5 minutes. Scrape the dough from the sides of the mixer bowl and heap it in the middle of the bowl (or place it in another bowl) and cover.
- Allow the dough to cold rise in the refrigerator for at least 4 hours, preferably overnight or up to 3 days.
- On baking day, remove the dough from the refrigerator and knead until smooth, adding more flour blend as necessary. Cut in half to make two loaves (or put the other half in the fridge for another day).
- Roll the dough out to a small rectangle (size isn't important-it should be roughly ½ to ¾ inch thick). Cut dough in half and then in half again to create 4 strands. Roll these strands on the counter to smooth them out into rope shapes.
- Begin braiding by making a hashtag sign and then crossing one over and the other under, as shown in the video. Then move the strand that's under on one side over its "neighbor" and keep going around in a circle until all those strands that were under are now over their "neighbors". Then go in the reverse direction until all strands have been crossed. Tuck under any stray strands.
- Place loaf on parchment-lined baking sheet and brush with egg wash. Put in a warm, draft-free area to rise until almost doubled, about 30-45 minutes (depending on the warmth of your area).
- Preheat the oven to 375° F and brush the loaf again with egg wash. Place the loaf into the hot oven and immediately turn it down to 325° F. Bake for 20 minutes. Pull out the partially baked loaf and brush any light areas (or all over) again with the egg wash. Bake for another 20 minutes.
- Remove from the oven and allow to cool before cutting or tearing into loaf. Loaf will remain fresh for about 24 hours. To reheat it or to "freshen" it up, wrap the loaf or pieces in foil and place in a low oven (325° F) for 10-15 minutes.
Notes
Braiding method adapted from Jamie Geller's 4 Strand Round Challah
Naty D
Hi Kim, I haven't tried this recipe yet but I have made your cinnamon rolls and everyone loved them! I was wondering which protein substitute do you suggest would be best to use for this recipe instead of the whey protein. I can't wait to try it! Thanks!
Naty D.
Also, can I use whole psyllium husk that is ground up or does it need to be the one that comes already in a powder? I have some whole husk from other recipes and was wondering if I could grind it on my Vitamix. Thanks again!
Kim
Yes! I actually only ever use whole psyllium husks myself.
Naty D
Can whey protein be used instead of the alternative? I believe that using dairy products it would not make it Kosher but if that is not a concern would whey protein work better than the substitutions? Thanks!
Kim
I use whey protein isolate for all of my bread baking, but if you don't need to substitute it, then I would just stick with it as it is the best option in my opinion.
Kim
I haven't tried all of them, except for soy protein and it works great!
Marci Riseman
I’m making this recipe for the third time today—I love it. It just occurred to me to wonder what the purpose of the baking powder is here, since the dough rises from the yeast over a long period. I think of baking powder as something that causes a quick rise and then deflates. I’d love to hear how you got to the baking soda addition, and if you tried it without. Thank you for your awesome recipes—our whole house loves them.
Marci Riseman
(Sorry I meant powder, not soda.)
Kim
Hi, Marci! I added baking powder to my cinnamon rolls years ago to see if they would be a little lighter and fluffier and it really seemed to make a difference. I know it's not typical to add it to recipes that already call for yeast, but in gluten free baking we need all the help we can get. I thought it would really help in the challah as well, so I left it in.
Marci
Interesting. Thanks!
Dena
I just made the dough for tomorrow bake (it's Rosh Hashanah,) and it seemed a dry. If it still is tomorrow can I add a few drops of water or oil on my hands when kneading and braiding,,?
I thought my scale was accurate but it was a little jumpy
Kim
Yes, absolutely! Add as much water or oil as necessary to produce a supple dough.
Jordana
Can the baked and cooled challah be frozen? Thanks!
Kim
Yep! Read through the post and you'll find freezing instructions.
Jodie Sadowsky
Hello! I’ve been making your blend and have tried this recipe three times. The dough is so sticky that I find myself adding a lot of flour - perhaps one whole cup. The bread flavor is really good but the texture is a bit thick… I’m guessing I’m adding too much flour but I don’t know what else to do! Any advice?
Kim
What type of rice flour are you using? A less fine rice flour won't soak up as much liquid as the superfine or ultrafine rice flour. Also, are you allowing the dough to rest in the fridge overnight? The cold temperature of the dough is crucial to cutting down on the stickiness. If you're still having problems, place the dough in the freezer for 20 minutes before shaping it, and during shaping if your kitchen is overly warm.
Jodie Sadowsky
Thanks Kim! I used the Authentic Foods Superfine White Rice Flour from your link. Used the food scale and all other recommended products. Is that recommended?
One time I left in fridge overnight. This time just for 4 hours.
Will try that next time. When you do the second kneading, do you do with your hands or in mixer? About how much flour should I be adding at that stage with a cold dough.
Thank you!
Jodie
Kim
I would leave it longer than 4 hours and try the freezer trick. I always hand knead after the refrigeration time and add sometimes up to 1/2 cup (70g) more flour while kneading and shaping. Watch the video for a better understanding 😊
Ellen Lippa
Can you bake the challah in a silicone mold?
Kim
I haven't tried it, but I don't see why not 😊
Dianna
LOVE this recipe! One question: we have so many different food sensitivities, allergies and styles in our family that I try to make recipes that serve more than one concern. I'm trying to make challah for the gluten-free folks AND for the vegan member as well. Have you ever tried to replace the eggs with "flax eggs" or aquafaba? I just baked a gluten-free zucchini break with aquafaba and it worked well. Thanks again for this fabulous recipe!
Kim
I haven't yet, but I've also heard that Just Egg works well as an egg replacement in recipes. If you have success, please let me know!
Pamela price
Kim- this bread is awesome.
But I want to know if we can skip the braiding part and just make a solid loaf?
Pamela Price
Kim- getting back to you about the egg thing. It worked. I made the recipe just fine, but couldn’t get your braid thing down, so I made 2 small wreath shapes, and one big long straight one. They were all excellent . And yes…. French toast in the morning was the bomb💕
👏👏👏👏
Gabriella Intemann
I have been enjoying your recipes for a couple of weeks, I made the bread, the biscuits, waffles, and pie crust, then I used your flour blend to make scones, they were even better than the regular scones. I have a recipe for Cardamom bread that is similar to Challah, except it has eggs and butter, so I combined the recipe for the Hawaiian rolls and the challah bread method, and I made it. It turned out great. My point is, thank you for your recipe and your flour blends recipes. You are an awesome cook, thank you for sharing your hard work.
P.S. if you were to write a book, I would buy it in a heartbeat.
Kim
Awe, thank you so much, Gabriella! It's a passion of mine and has been since I was old enough to bake. I appreciate your kind words so much, and if I ever get a cookbook deal, I'll be sure to let everyone know 🥰🥰🥰
Pamela Price
Kim- I haven’t made this bread yet, but I will tomorrow to have for Easter brunch. Forgive me if you’ve answered this question already, but I want to know if you can bake this bread with the hard boiled eggs ?
Kim
I assume you can, but I've never tried it so I can't say with any authority. I'd give it a try and see how it goes 😊
Niki Resnick
Hi. My family loves the taste of this challah but it doesn’t rise well. Any suggestions? The yeast is not expired….
Kim
Sometimes it just requires more warmth and more time, definitely more so than regular (gluten-filled) bread would. Try turning your oven on to the lowest setting for a few minutes, turn it off and then place your bread in the turned off oven with the light on. OR, sounds strange, but you can also put it in a clothes dryer that's been turned on to the highest setting for a few minutes so it creates a nice and warm environment for the bread to rise.
Hope this helps!
Lauren
So excited to find this recipe!! I have been trying to make a GF Challah for more than a decade, and this is the first time I have made one that came out looking and tasting the way a Challah should. It made the whole kitchen smell good, and I nearly cried when I tasted it. The sweetness is just perfect and makes it taste like my memories. Thank you for sharing your hard work!
One note - even though I weighed all the ingredients and used your flour mix (with the whey extract), and even though I refrigerated the dough overnight, it was very sticky and difficult to work with. I had to add quite a bit of additional flour to be able to handle it. In the end, it was definitely worth it - and this will be a new staple in our house! But, I am wondering if I should reduce the liquid by a quarter cup next time?
Lauren
I may have figured it out! I used whole psyllium husk but just noticed that your recipe calls for psyllium husk powder. It may need a little more psyllium if I want to use what I have on hand. I'll try that next time!
Madeleine
Thanks for this! I have a quick question - is this 3 1/2 cups of the flour blend sifted, or not sifted?
Kim
Not sifted.
Shari Taylor
I would be interested to know the name of the scraper you use to scrape the bowl down, and where you got it?
Kim
These are the ones I use: https://amzn.to/3DRmNVK They come in a pack of 8 and are a little over $1 a piece. I love them!
Jim Schnabel
The dough was VERY sticky. Is that normal? Also let the dough rise for nearly an hour and the was no noticeable change in size.
Kim
Yes, at first the dough will be very sticky. Once it sits in the fridge overnight, it firms up considerably.
If your house is colder, sometimes it takes much longer. I always say go by the look of the dough and not by the clock so much. You can help it along by turning your oven on to the lowest setting (160-170 F), quickly turn it off, and put your dough inside the warm oven. Or just leave the oven light on and place the dough in there. In colder months, it takes dough much longer to rise.