Gluten-Free Challah

Ingredients:

  • ½ cup tapioca flour
  • ½ cup sorghum flour
  • ½ cup brown rice flour
  • ½ cup white rice flour
  • 1 tbsp. yeast
  • 1 tbsp. xanthum gum
  • 2 tbsp. dried milk powder or almond meal
  • 2 tbsp. potato flakes
  • 1 cup warm water
  • ¼ cup oil
  • ¼ cup honey
  • 3 eggs
  • cooking spray
  • sesame or poppy seeds

Directions
  1. Turn the oven to 200. Spray the pan with cooking spray and sprinkle with your seeds of choice.
  2. Combine all of the dry ingredients in a large bowl.
  3. Dissolve the potato flakes in the water.
  4. Add the water/potato mixture, oil, honey, and eggs to the dry ingredients.
  5. Mix on medium for 2 minutes, until the batter looks like pudding.
  6. Transfer to the baking pan. Put the pan in the oven and turn the oven off.
  7. Let the dough rise until it reaches the top of the pan, about 30-35 min.
  8. Turn the oven to 350 and bake for 50 min.
  9. Enjoy warm or at room temperature.
  10. Freeze leftovers, if you don’t finish the loaf within 2-3 days.

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