Gluten-Free Challah: Crafting the Perfect Braided Bread

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Welcome to our home of gluten-free baking, where the traditional challah bread is transformed into a delicious, allergy-friendly treat.

Gluten-free challah isn’t just a bread; it’s a symbol of joy and inclusion for those on a gluten-free diet.

Whether it’s for health reasons or lifestyle choices, everyone deserves to enjoy a slice of this delightful, braided bread.

Understanding Gluten-Free Flour

Gluten-free flour is the cornerstone of gluten-free challah bread. From rice flour to tapioca starch, each type of gluten-free flour brings its unique texture and flavor.

A perfect gluten-free flour blend often combines several flours, like gluten-free oat flour and potato starch, ensuring your challah has just the right consistency.

The Gluten-Free Challah Recipes

The journey to a mouth-watering gluten-free challah recipe starts with the right mix of ingredients. Psyllium husk and xanthan gum provide the elasticity that gluten usually offers.

Active dry yeast is essential, as it helps the gluten-free dough rise, creating that soft, airy texture we all love in a challah.

Don’t forget the apple cider vinegar – a secret ingredient that enhances the bread’s texture.

Techniques for Perfect Gluten-Free Challah

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Creating the perfect gluten-free challah requires a bit of know-how.

Whether you’re using a stand mixer or kneading by hand, it’s important to get the dough mixture just right.

A common mistake is using too much flour, leading to a dense bread. Achieving the perfect balance is key for a light, fluffy challah.

Variations of Gluten-Free Challah

Gluten-free challah is versatile. From the classic braided loaf to round challah for Rosh Hashanah, there’s a shape and style for every occasion.

Mini challah loaves are perfect for individual servings, and adding sesame seeds or poppy seeds can bring a delightful crunch and flavor.

Beyond Bread: Creative Uses of Gluten-Free Challah

Gluten-free challah is more than just a bread – it’s an ingredient in its own right. Transform your leftover bread into luxurious French toast or a decadent bread pudding.

These dishes are not only delicious but also a great way to reduce food waste.

Gluten-Free Challah for Special Diets

In addition to being gluten-free, challah can also be adapted to other dietary needs.

Dairy-free versions might include alternatives like vegan butter, and for egg-free diets, flax egg can be a fantastic substitute.

This flexibility makes gluten-free challah a bread that truly everyone can enjoy.

Baking Equipment and Tips

For baking gluten-free challah, a few tools are essential. A challah mold pan can give your bread a professional look, while a parchment-lined baking sheet ensures it doesn’t stick.

Remember, even the best gluten-free challah recipe calls for precision and patience, especially when it comes to baking temperatures and times.


Baking gluten-free challah is an art and a joy. It’s about bringing a piece of tradition to those who might otherwise miss out.

Whether you’re a seasoned baker or new to gluten-free baking, the journey of making gf challah recipe is as rewarding as enjoying the final product.

Frequently Asked Questions (FAQs)

What makes challah different from regular bread?

Challah is a traditional Jewish bread known for its sweet flavor and braided appearance. Unlike regular bread, challah often includes eggs and is typically softer and richer in taste.

Can I make gluten-free challah without eggs?

Yes, you can use egg substitutes like flax eggs (flaxseed meal mixed with water) to make gluten-free challah suitable for vegan diets.

Why do I need xanthan gum in gluten-free challah?

Xanthan gum helps replicate the elasticity and texture that gluten provides in traditional bread. It helps hold the bread together and improves its texture.

How important is it to use a gluten-free flour blend?

Using a gluten-free flour blend is crucial as it combines different types of flour (like rice flour, tapioca starch, and gluten-free oat flour) to mimic the properties of wheat flour. Single gluten-free flours often cannot achieve the desired texture on their own.

Can I use a bread machine to make gluten-free challah?

Yes, many modern bread machines have gluten-free settings that can be used for making gluten-free challah. Just ensure that the dough is properly mixed and the bread machine is suitable for gluten-free baking.

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Gluten-Free Challah Recipe

Whether it's for health reasons or lifestyle choices, you deserves to enjoy a slice of this delightful, braided bread.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course bread
Cuisine Jewish
Servings 1 loaf


  • Gluten-Free Flour Blend: 4 cups (Use a blend of rice flour, tapioca starch, and gluten-free oat flour) Avoid anything Wheat Flour.
  • Psyllium Husk: 2 tablespoons
  • Xanthan Gum: 1 teaspoon
  • Active Dry Yeast: 1 packet (about 2¼ teaspoons)
  • Warm Water: 1 cup (110°F or 45°C)
  • Granulated Sugar: 1/4 cup
  • Egg Yolks: 3 (for dough), 1 (for egg wash)
  • Apple Cider Vinegar: 1 tablespoon
  • Vegetable Oil or Vegan Butter: 1/4 cup
  • Honey or Agave Syrup (for vegan option): 2 tablespoons
  • Salt: 1 teaspoon
  • Sesame Seeds and Poppy Seeds (optional, for topping): As needed


  • Activate the Yeast: In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for 10 minutes until frothy.
  • Prepare the Dough: In a large bowl, whisk together gluten-free flour blend, psyllium husk, xanthan gum, and salt. In a separate bowl, mix egg yolks, apple cider vinegar, oil, and honey.
  • Combine Wet and Dry Ingredients: Add the yeast mixture and egg mixture to the dry gf bread flour ingredients. Mix until a sticky dough forms.
  • Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes. If the dough is too sticky, add a little more flour.
  • First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until it doubles in size.
  • Shape the Challah: Divide the dough into three equal parts. Roll each into a long strand and braid them together. Place the braided loaf on a parchment-lined baking sheet.
  • Second Rise: Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
  • Preheat the Oven: Preheat the oven to 375°F (190°C).
  • Egg Wash: Beat the remaining egg yolk and brush it over the loaf. Sprinkle with sesame and poppy seeds if desired.
  • Bake: Bake in the preheated oven for 35 minutes or until the crust is golden brown.
  • Cool: Remove from the oven and let it cool on a wire rack before slicing.


  • Flour Blend: You can experiment with different gluten-free flour blends and gluten-free bread recipes to find the one that works best for you.
  • Storage: Store the challah gluten free braided bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Variations: Feel free to add other ingredients like raisins or different seeds for a unique twist.