Ingredients for Gluten Free Challah Bread
- Rice Flour
- Tapioca Flour
- Sugar
- Xanthan Gum
- 1 teaspoon salt
- Water
- 2 teaspoons active dry yeast
- 1/2 cup (1 stick) unsalted butter, melted
- Apple Cider Vinegar
- 2 large eggs
- sesame seeds (for sprinkling)
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How to Make Gluten Free Challah Bread
- In a large mixing bowl, combine 3 cups gluten-free all-purpose flour blend, 1/4 cup granulated sugar, 1 teaspoon xanthan gum, and 1 teaspoon salt.
- In a small bowl, dissolve 2 teaspoons granulated sugar in 2/3 cup warm water (105-115°F). Add 2 teaspoons active dry yeast and let stand for 5-10 minutes until foamy.
- In a separate bowl, melt 1/2 cup (1 stick) unsalted butter. Whisk in 1 cup warm water and 2 tablespoons white vinegar.
- With a stand mixer on low speed, combine the dry ingredients (step 1).
- Slowly add the melted butter mixture (step 3) to the dry ingredients, mixing until just combined.
- Add 2 large eggs one at a time, mixing well after each addition. The dough should be slightly warm.
- Pour the yeast mixture (step 2) into the bowl and beat on high speed for 2 minutes until well combined.
- Place the bowl in a warm place, cover with greased plastic wrap and a clean kitchen towel, and let rise for about 1 hour, or until doubled in size.
- Gently punch down the dough. Return the dough to the mixer and beat on high speed for 3 minutes.
- Grease and flour a 9x5 inch loaf pan. Spoon the dough into the prepared pan, filling it about 2/3 full. You can bake the remaining dough in greased muffin tins for rolls.
- Sprinkle the top of the loaf and rolls with sesame seeds.
- Let the dough rise again in the pans until slightly above the rim, about 45-60 minutes.
- Preheat oven to 400°F (200°C).
- Bake the loaf for approximately 1 hour, or until golden brown and a toothpick inserted into the center comes out clean.
- Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
237g
Fat
184g
Carbs
106g
