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Gluten-Free Challah

Gluten-Free Challah Related:   bread, gluten-free, low-fat, pareve, Rosh Hashanah, Shabbat, Sukkot, vegan, Yom Kippur

Prep time: 20 min + 30 min to rise

Cook time: 30 min

Yield: 1 loaf

I had experimented with gluten-free challah in the past for my mother’s dietary needs. But, I had never achieved a loaf I could love. It wasn’t until our entire family switched to gluten-free eating that I finally created a challah with as much passion and love as my beloved gluten recipe. After many failures, near-misses, and almost-there experiments, I found that love.


  • 3 cups of Stephanie’s gluten-free flour blend*
  • 1 tablespoon gluten-free oat flour or whole oats
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 5 teaspoons gluten-free yeast
  • 3 large eggs, at room temperature
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons raw, local honey plus extra for drizzling
  • 2 tablespoons oil
  • 2 tablespoons apple sauce
  • 1 cup hot water
  • *Stephanie’s High-Protein, High-Fiber, Gluten-Free Flour Blend
  • 1¼ cup garbanzo bean flour
  • 1 cup coconut flour
  • 1 cup arrowroot starch
  • 1 cup tapioca flour


Turn oven to about 225 to warm it. Line a braided loaf pan with parchment paper. (I use this braided loaf pan to get more of the challah look.) In a stand mixer, combine the flours, salt, xanthan gum and yeast using the paddle attachment. In a separate medium bowl, mix the eggs, vinegar, honey, oil, apple sauce and water. With the mixer on low, add the wet ingredients to the dry. Increase the speed slightly and mix for 2 to 3 minutes. The consistency will be a little thicker than cake batter. Pour the dough into the prepared pan. Smooth the top with wet fingers. Let rise in a warm oven for 20 to 30 minutes, until it almost reaches the top of the pan. Preheat the oven to 375 degrees. Drizzle a little honey on top of the loaf for a sweet bottom crust. Bake for 25 to 30 minutes, until golden brown. Let cool in the pan for 10-15 minutes.

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