My Favorite Gluten-Free Challah
I have been experimenting with gluten-free challah recipes since my son developed an allergy several years ago. This challah recipe will come out more like a batter than a dough, so be prepared with a challah mold or a cupcake tray if you would like to make smaller portions. Also, I find that making my own oat flour by grinding steel-cut oats in a high-powered blender lends itself to a much lighter loaf. I often serve this to guests who are amazed that a gluten-free challah can taste this delicious.
- 1 ¼-ounce package (or 2¼ teaspoons) dry yeast
- 1¼ cups warm water
- 2 eggs, room temperature
- ¼ cup olive oil
- 1/8 cup pure maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon Celtic sea salt
- ½ cup cassava flour
- 1 cup sprouted brown rice flour
- 1½ cups oat flour
- Mix dry yeast with warm water. Add additional wet ingredients, and mix well. In a separate bowl, combine dry ingredients. Combine wet ingredients in large bowl with dry ingredients. Grease challah mold or muffin tin with oil of choice and pour in the challah batter. Cover with plastic wrap and allow to rise in a non-drafty area for approximately 2 hours. Preheat the oven to 375 degrees. Bake for 30 to 40 minutes until challah is browned on top. Cool before taking out of mold and serving.