I LOVE bread. And ever since I met my OH and went gluten/dairy/egg free (they happened within a few months of each other) I have been trying to find the perfect challah bread recipe.
And I think I have.
The credit goes to Barefeet in the Kitchen for her fabulous Honey and Oat Gluten Free Bread. I, of course, have made some changes to it – some have turned out not-quite-as-good but still much better than 90% of my loaves from other recipes! In other words, even if you have to mix up the flours, do half eggs half egg replacer (which I did this last time) or add in extra honey because you were too tired when making it…. It still turns out delicious! Now, around my house, this Honey and Oat Bread is simply known as Challah Bread, since that’s really the only time I make bread, once a week for Shabbat.
So, roll up your sleeves, pull out your KitchenAid mixer and thank me in 3 odd hours! =)
*I have changed parts of the original recipe so I will be posting it here with abbreviated directions. For the original recipe and more detailed instructions, click the link above! *
Gluten Free Challah Bread
1 cups brown rice flour
1 1/4 cups oat flour (make sure the flour is certified GF)
1 cup tapioca starch
2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum
3/4 cup warm almond milk
1/3 cup honey
1/4 cup soft Earth Balance Original butter
3 large duck eggs
Optional: sprinkle of oats for the top (make sure the oats are certified GF)
Place the dry ingredients in a mixing bowl, or the bowl of your stand mixer. Warm the butter, honey and milk in a pan on low heat until the butter is melted. Whisk or stir it together and set aside to cool. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk mixture is added, it’ll come together.
Add the eggs, one at a time. Beat the mixture till each egg is thoroughly mixed in before adding the next one. Once all the eggs are added, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten.
Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap (for the plastic, slick some oil on it to keep the dough from sticking to it). Let the thick batter rise for 60-90 minutes.
Gently stir the batter down. Scrape it into a lightly greased silicone challah bread mold. Use your wet fingers or spatula, to smooth the top, eliminating any “wrinkles.”
Loosely cover the pan (with oiled plastic or cloth!) and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.
Bake for 25 minutes or top is golden brown – if you are using a silicone bread mold, the last 5 or so minutes, pop it out of the pan and let finish to brown the top. Slather melted butter (as much as you want) on top. Let cool. Slice. Enjoy!