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    You are in: Home / Baking / Gluten Free Challah Bread Recipe
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    Gluten Free Challah Bread

    Gluten Free Challah Bread. Photo by ThinkJen

    1/6 Photos of Gluten Free Challah Bread

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    2 hrs

    25 mins

    Chef #1283639's Note:

    In a quest for 'normal' gluten free bread, I came upon a similar recipe to this, tweaked it, and was delighted with the outcome!! FINALLY a bread that rises, is relatively light, and actually has the tastes and consistency of REAL bread! It also makes great rolls, and while my family ate the bread and rolls with a small amount of jam on them, they would be great as well for sandwiches! Finally a GF variety that you dont have to A) choke down, B) rent a crane to lift while pondering whether you should instead use the loaf in place of bricks, or C) get strange looks of pity from your coworkers as you attempt to eat 4 tiny turkey sandwiches made on dense, crumbly "bread." :) Enjoy!!! Also, check out my blog at www.glutenfreegirls.blogspot.com for more recipes and fun!

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    Ingredients:

    Yield:

    loaf, o ...

    Units: US | Metric

    Directions:

    1. 1
      In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt.
    2. 2
      Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar.
    3. 3
      With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes.
    4. 4
      Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour.
    5. 5
      Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes.
    6. 6
      Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on October 24, 2010

      55

      FANTASTIC!!!!!!!!!!!!!! I tossed it all in my bread machine and pushed the 80 minute express bake and out popped a GORGEOUS loaf of moist bread, it didn't crumble and I'm saying goodbye to Pamela's bread mix!!!! I will add an extra 1/2 teaspoon of salt next time because we felt it needed it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2010

      45

      This was really delicious, and surprisingly easy. When I put the Kenwood Chef on high after adding the yeast mixture, I did get splattered with dough which was quite amusing, albeit messy so watch out fellow bakers. I found that at 200 degrees celsius, my Challah got a little too brown on top so I'd maybe drop the temperature on the oven a littttttle bit. HOWEVER, all up an easy, successful recipe. The bread itself has SUCH amazing texture considering its sans-gluten. It stays together marvelously (NO crumbles at all), and is soft and fluffy and perfect. With the mixture I made one big loaf and six rolls and the timing was right on par. Thank you so much for sharing this recipe. I HIGHLY recommend fellow coeliacs to try this out, or even those who can eat gluten - my gluten-eating friend gorged on just as many rolls as me. LOVE. Seriously. Perhaps could have been a little sweeter but that's personal preference with your Challah. YUM.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2012

      55

      I just made this, and O.M.Gee...it's fabulous! I did make some substitutions (based on what I had available.) I used 1 c. Bob's Red Mill Gluten-free Flour; 1 c. oat flour; 1 c. tapioca starch; 3/4 c. potato starch; 1 tsp. salt; 1/4 honey; 1 1/2 tsp. raw agave. The rest was as directed. I mixed it up in my Breadman bread machine; wet ingredients first, then dry, and yeast on top and used the gluten-free setting (mix the dry ingredients together first, before placing in the bread machine.) It was/is delicious! No one would know that it's gluten-free! Thanks so much for sharing this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Gluten Free Challah Bread

    Serving Size: 1 (1061 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2135.3
     
    Calories from Fat 638
    29%
    Total Fat 70.9 g
    109%
    Saturated Fat 36.8 g
    184%
    Cholesterol 866.1 mg
    288%
    Sodium 1874.1 mg
    78%
    Total Carbohydrate 320.5 g
    106%
    Dietary Fiber 12.4 g
    49%
    Sugars 59.4 g
    237%
    Protein 51.6 g
    103%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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