Challah is such an important part of Shabbat, that we wanted to create a version that everyone can enjoy. Not only is this recipe gluten-free, it's also FODMAP-diet friendly.
Unlike a regular challah, this mixture makes a thick batter, instead of a dough. You cannot braid this batter but you can make challah rolls (in a muffin pan), loaves (in a loaf pan) or pour into a challah shaped mold.
If you make this challah ahead, store in the refrigerator for 2 days, or freeze for up to 1 month.
This gluten-free challah has enough oat flour to make a hamotzei.
- Cook Time
- Prep Time
- 16 Challah Rolls or 2 Challah LoavesServings
- 3 cups oat flour
- ¼ cup tapioca flour
- ½ cup potato starch
- ½ cup brown rice flour
- ¾ cup teff flour
- 1 teaspoon xanthan gum
- 1 teaspoon fine salt
- 1 tablespoon dry yeast
- ½ cup dark brown sugar
- ¼ cup sugar
- 2 cups water
- 3 eggs
- ⅓ cup extra virgin olive oil
- 1 tablespoon white vinegar
- Egg wash (1 egg beaten with 1 tablespoon of water)
- Sesame seeds, everything bagel seasoning, nigella seeds, pumpkin seeds, or any other seeds (optional)
1. Add all dry ingredients to the bowl of a stand mixer. Using the blade attachment (not dough hook). Mix on low for 1 minute.
2. While the mixer is running on low, carefully pour in, one-by-one, water, olive oil, eggs and vinegar.
3. Mix on medium speed for 5 minutes. The result will be a wet batter, not a dough.
4. Remove mixing blade and cover bowl with plastic wrap. Place in a cool spot in your kitchen for 2 to 2½ hours or overnight in the refrigerator.
5. Grease muffin pan/cups or a loaf pan with cooking spray or oil. Fill ½ full with batter.
6. Let rise for 30 minutes to 1 hour, until nearly doubled in size.
7. Preheat oven to 350°F.
8. Gently brush egg wash over the tops of the challah and sprinkle on sesame seeds, everything seasoning, or your seed/seasoning of choice.
9. Bake in 350°F oven for 20 minutes (for rolls) and 35 minutes (for loaves).
10. Remove from oven and cool on counter for 5 (for rolls) to 10 minutes (for loaves). Remove from muffin or loaf pan.
Cool completely and refrigerate for 2 days or freeze for 1 month. Fully defrost challah before serving.