Gluten-free challah—Challah demo #4
The learning doesn’t stop just because the Challah Bake is over—and we want everyone to be able to enjoy challah, no matter what! For those folks who aren’t eating gluten but still want their challah, Miryam Schloss has the solution for you. Use the recipe below to follow along with her video, and you’ll whipping up delicious gluten-free challah in no time!
An original version of this recipe can be found on fullnfree.com.
Ingredients:
1 3/4 cup warm water
1/4 cup honey
2 packets yeast* (4.5 tsp.)
2 eggs
1/3 cup oil
1 tbsp. apple cider vinegar
1 egg, beaten, for eggwash
Toppings of your choice! Cinnamon sugar? Poppy seeds? Everything but the Bagel seasoning? Whatever suits your fancy!
*Recommended: Fleischmann’s Rapid Rise!
Gluten-free goodness—here’s your final, braided product!
In the bowl of an electric mixer, combine water, honey, and yeast. Your water should be warm enough to put your finger in for a little while, but not lukewarm! Proof your yeast for 5 minutes. For a great tip on how to get sticky honey out of a measuring cup, see what Miryam does in the video using some cooking spray!
When the yeast is proofed, add eggs, oil, and vinegar, followed by your bag of Rorie’s Original Gluten Free Dough Mix. Mix batter at medium speed for 3-4 minutes until a smooth dough forms.
Shape the dough immediately, without allowing to rise. Dough will be sticky. Before handling, use cooking spray on your hands like Miryam does to make working with the dough easier! Don’t add more flour—you could change the feel of your dough too much. And be aware that gluten-free challah doesn’t have the same stickiness or elasticity of regular dough—a big braid just isn’t going to be possible. However, if you’re careful (and follow along with Miryam!) you’ll be able to get a few smaller braids out of the dough! See her tips for making gluten-free strands and braiding in the video above. Hint: it involves going slow and being careful!
Braiding too much right now? That’s okay—try for rolls instead! Gently form your dough into balls and place balls in oiled metal muffin tins, brush with egg and garnish with topping of choice. Poppy seeds? Go for it. Sesame more your speed? Sounds good to us! Miryam uses an “Everything but the Bagel” style seasoning on her braid and rolls—can you imagine anything tastier? After your eggwash and toppings, allow your challah rise 30 minutes and then bake at 350°F for 30 minutes.
Yum! You can eat your challah fresh or freeze for later use. Before freezing, allow your braids or rolls to cool and wrap them individually in foil. Before you serve them, make sure to thaw them out!