Determined to face the challenge and not cower, I started to play with some gluten free flour, Almond, potato, coconut and rice.
Just a few of them, to make something ‘nice’. I played and played for many an hour. Trying to create something to devour.
Tapioca, xanthan gum, corn and yeast. Mixing, blending, but no kneading, at least, one rise, then baked, it sure could compete
with a regular Shabbos Challah made from wheat.
Gluten Free Challah Muffins
Servings
6 Servings
Ingredients
- 1 pkt 7 – 10 g rapid rising yeast
- 1 cup warm water
- 1 Tablespoon sugar
- 1/4 cup melted non-dairy margarine
- 1/4 cup honey
- 4 Ex large eggs
- 1 tsp salt
- 1 tsp Xanthan Gum
- 1 1/4 cups brown rice flour
- 3/4 cup white rice flour
- 1 1/2 cups tapioca flour
- 1 heaped tablespoon coconut flour
- 1 heaped tablespoon almond flour
Instructions
- In a mixing bowl, dissolve the sugar and yeast in the warm water, mix well and set aside until the yeast starts to foam, about 10 minutes. In another bowl, combine the melted margarine, honey and eggs. Mix well. Add to yeast mixture to the margarine, honey and eggs and mix well. Sift the dry ingredients into the wet ingredients and mix well to form a smooth, yet wet dough. Do not over mix, just until well blended. Divide the dough into a lightly greased six cup muffin tray or two small loaf pans. Egg wash before it starts to rise as the dough may be too soft to paint and collapse once it rises. Bake in a preheated oven (180 Deg C 350 Deg F) for 20 mins then switch the oven off and leave them in the oven for another 10 minutes. If you are using loaf pans bake them for 30 minutes, switch off the oven and leave them in for another 10 minutes. Remove from oven, remove from muffin tray or loaf pans and allow to cool on cooling rack.
The oats need to be at least 51% of the flour to qualify for hamotzi. 1/4 cup would not be enough.
I brought a baking tin in the shape of a challah and it works brilliantly
Hi sue, Most GF breads are like a thick batter. You did nothing wrong. Went on a fantastic GF course and they confirmed this.
Such a pleasure and I hope to give you more as I have just been put onto a Gluten free diet. I’m actually in America at the moment and going crazy with all the wonderful GF products available. Taking back a suitcase full!! GF Tortillas!! so excited.
I don’t use oats or spelt. I also use rice flour for my fish if I want a real Ye Olde English deep fried crispy batter. It’s brilliant.
Hi Jrn, once I put them into the muffin trays (which is straight after mixing) I allow them them double in size in a warm area. About 45 mins to an hour. Hope that helps.
1. I have the same rising question as the comment above, particularly since my dough actually came out more like batter.
2. For those GF bakers who need the Challa for Hamotzi, I would suggest adding a 1/4 cup of GF oat flour. Its not enough to spoil the integrity of the recipe, but still enough to qualify it for Hamotzi.
Thank you for giving us some GF recipes! I’m going to try this one soon.
These challah rolls are not Hamotzei since they are brown rice flour and not oat.
I use rice flour in place of regular flour for all my gf baking and you cannot tell.
These look great – I will make them this weekend. One question, your intro at the top of the recipe say that the dough needs to rise but rising is not mentioned in the directions. When and for how long does this dough rise?
This recipe is NOT for shabbos – It is not Hamotzi!
In my household I’m the baker and regularly make gluten free challot BUT it probably should be highlighted that most gluten free “challot” are not actually bread according to halachic considerations, as they are not made from the 5 grains. The key exception can be oats which is a member of the five grains considered bread and is also potentially gluten free!
Otherwise enjoy good food on Shabbat 🙂
Thank you
I have 2 grandsons w/allegies to wheat, corn,& eggs. Any recepies for baking?
thx