If you are looking for the perfect, easy-to-braid gluten free challah recipe, this is the recipe for you! This challah bread is light and fluffy and doesn't taste gluten-free! I share all of my tips and tricks so you can make this incredible challah recipe and a gluten free round challah for Rosh Hashana!
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I am so excited about this gluten free challah recipe. It is soft and tender and has that fluffy springiness that you typically find in regular challah. One bite of this soft bread, and you will be completely hooked.
This gluten-free challah bread is so special that you can braid it. Like real dough!! Many gluten free challah recipes require a mold and don't allow you to handle the dough. In my recipe, you can work the dough and braid it beautifully!
Challah is a Jewish bread typically served for Shabbat on Friday evenings. Challah is a yeasted bread enriched with eggs and butter (or oil if you keep it kosher). It is sweetened with a bit of sugar and then baked to perfection.
If you love baking as much as I do, check out my delicious gluten free bread recipes.
Why This Is The Best Recipe:
There are so many things to love about this gluten free challah bread...here are a few of the most important:
- This challah is soft, like the real deal! I have made it a few times, perfecting the recipe. It even tears like actual challah!
- You can work the challah dough! This means you can make some beautiful braiding designs!
- If you use my recommended flour blend, it is gum free. Making a gluten free challah without xanthan gum is easy with this flour blend.
- This leftover bread makes the best French Toast!
- I share my tips and tricks in easy-to-follow directions so you can easily make this recipe.
- You can use this recipe to make a gluten free round challah for Rosh Hashana.
If you love this challah, you will also want to try my delicious Gluten Free Monkey Bread recipe!
🔑 Sandi says: Check out my recommendations for the Best Gluten Free Bread-Making Tools.
Ingredient Notes:
- Gluten free flour blend - I tested this recipe with two gluten free flour blends, Authentic Foods Steve's GF Bread Flour and Cup4Cup. I have to say, Steve's blend performed way past my wildest dreams. You need to use this flour to get the same results that I did. Cup4Cup was okay, but you could not work the dough as well. Note using Cup4Cup; I had to add ¼ cup additional flour plus two tablespoons. That doesn't mean others will not work, I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon. Note Steve's GF Blend is gum free and already has a binder added to the blend.
- Yeast - double check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- Eggs - Size large, be sure to let your eggs get to room temperature.
- Butter - I used unsalted butter. To make this dairy-free, use a dairy-free butter like Earth Balance.
- Seeds - You can add them on top. I used poppy seeds.
How To Make Gluten Free Challah:
Step 1: Add the dry yeast, sugar, and warm water to a small bowl. Be sure your water is 110º F and no hotter. If the water is too hot, it can kill the yeast. Let the mixture sit for 5-10 minutes until it is nice and frothy.
Step 2: Add the gluten free flour, salt, eggs, and melted butter to a standing mixer. When the yeast is ready, pour that in as well. Use the paddle attachment and mix slowly until the flour is mixed in. Turn the mixer speed up to medium and mix for 30 more seconds.
To measure your gluten free flour, I recommend using the spoon method or leveling method.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 3: Remove the challah dough from the mixer bowl and place it onto a lightly flour-dusted silicone mat. I slide and place my mat on a
This photo is what your dough consistency should look like.
Gluten Free Rising Tip:
You will get only one really good rise from gluten free dough. To take advantage of this good rise, you must braid the challah dough BEFORE the first rise.
Step 4: Break the challah dough into three equally sized pieces. You can braid your challah in a traditional way, as I did (just like braiding hair) or get fancy! Tori Avery has a great braiding tutorial on how to braid challah in multiple ways, with three, four, and six strands.
You can make one challah loaf or several mini challah loaves. This Jewish braided bread has lots of options!
Step 5: Use wet hands to pat the dough gently. This gives the challah a little extra moisture before rising. You can also do an extra egg wash by brushing mixed egg wash over the challah. You will repeat this step after rising, too if you choose to do this.
For round challah, make two strands. Twist the two strands together. Next, tuck one side in and roll the challah dough into a circle shape.
Now it is time for the rise! Cover your challah in plastic wrap and let it rise for one hour.
Bread Rising Tip:
Rising gluten free dough is tough. The best way I have found is to preheat your oven to 200º F, then turn the oven off.
If you struggle with baking gluten free bread, check out my article on Gluten Free Bread Troubleshooting for some great tips.
Cup4Cup Tip:
If you use ANY other gluten free flour blend, you will need additional flour in this recipe. I only tested one other, Cup4Cup. If you use this blend, add ¼ cup plus 2 tablespoon of additional flour. In addition, you will need to dust the mat when you roll the dough for braiding.
Step 6: Check out how much the challah dough rose! It is ready for the next steps! It is time to preheat your oven to 350º F. I use the convection oven setting. If you don't have a convection option, it is okay to use the bake setting.
Step 7: Mix an egg in a small bowl.
Step 8: Use a pastry brush the egg mixture over the challah. Be sure to get in all of the nooks and crannies of the braid.
Step 9: Sprinkle a topping like poppy seeds, or you can bake it plain without any seed topping.
Step 10: Move the oven rack to the bottom and bake the challah at 350º F for 45 minutes. Lowering your oven rack to ensure the bread bakes evenly is important.
Step 11: Take the temperature of the bread by inserting a digital thermometer into the bread to the bottom of the loaf. When the loaf is finished baking, you want the temperature to be 190º F.
Allow your gluten free challah to cool for 45 minutes before slicing it. This gives the bread a chance to be completely set.
Check out the gluten free challah web story too!
Variations:
There are lots of fun ways to vary and change up your recipe. Here are a few ideas
- Add cinnamon and raisins to the dough.
- Many kids love challah with chocolate chips mixed into the dough.
- Make round challah with diced apples and cinnamon sugar.
- Use pumpkin and spice to make this Gluten Free Pumpkin Challah!
Challah Braiding Tips:
There is nothing like gluten free braided bread. It makes your bread special.
- Be sure your strands are close to the same size.
- Determine how many strands you want to braid ahead of time, and break the dough up into that many pieces.
- When you start the braid, pinch the strands together so they stick together before you continue braiding.
- You can braid the bread in a traditional shape or make a round challah for Rosh Hashana. Flatten the dough as you would, making cinnamon rolls to make round challah. Add a layer of raisins (or finely diced apples and cinnamon sugar) to the dough. Roll the dough like cinnamon rolls. Twist the roll around itself like a snail shell. Pinch the ends to seal it.
I also have a great Gluten Free Bread Troubleshooting Guide if you need some help.
How To Serve Challah
Challah is typically served at Shabbat at sundown, before the evening meal. A prayer is recited over the challah. Then everyone grabs a piece of the loaf. You will also see challah served on special occasions and many Jewish celebrations and holidays.
Can you make this challah egg-free?
Yes! Check out what my reader said:
Love this recipe! I had been looking for a gf challah bread recipe with just a few eggs so that its easier to make vegan (Ive found with bread recipes its generally easier to find a gf version and then adapt it to be vegan rather than the other way around, both vg and gf versions are hard to come by). For those wondering, I used JUST egg (absolute favorite egg replacement for literally EVERYTHING) and I replaced the 2 eggs with 8 tablespoons of JUST egg mixed with 2 tablespoons of non dairy milk, and you can use a smaller version of this (about 2 tablespoons JUST egg, 1 tablespoon non dairy milk) for an "egg" wash! Came out beautifully, and was super easy to braid (I did the traditional challah shape with the four rolled segments braided in a circle).
Riley A
Recipe Q&A:
Challah is not gluten free unless it is labeled gluten free.
Challah is served on Shabbat, at Bar and Bat Mitzvahs, and on most other holidays except Passover.
I used Authentic Foods Steve's GF Bread flour blend to make my challah. It is by far the best gluten free flour blend for making challah.
You can top your challah with many things, including poppy seeds, sesame seeds, and everything bagel topping.
Storage:
Storing this bread is easy. You can store it in an air-tight container, sliced or whole, for up to 2 days on the counter. I like to freeze my challah. To do this, you can freeze it sliced or whole. Place the cooled loaf into a freezer bag and squeeze out the extra air before sealing it.
More Gluten Free Bread Recipes:
- Gluten Free Garlic Knots
- Homemade Gluten Free Bread Machine Bread
- The Best Gluten Free Bagels
- Gluten Free Flatbread
📖 Recipe
The Best Gluten Free Challah
Equipment
Ingredients
Yeast Mix:
- 2 ½ teaspoons yeast * see notes
- 3 tablespoons sugar
- 1 ¼ cups water warm, no hotter than 110º F
Flour Mix:
- 3 cups gluten free flour blend * see note
- ½ teaspoon sea salt
- 4 tablespoons butter unsalted
- 2 eggs large
- 1 egg for egg wash
Instructions
- Add the dry yeast, sugar, and warm water to a small bowl. Be sure your water is 110º F and no hotter. If the water is too hot it can kill the yeast. Let the mixture sit for 5-10 minutes until it is nice and frothy.
- Add the gluten free flour, salt, eggs, and melted butter to a standing mixer. When the yeast is ready, pour that in as well. Use the paddle attachment and mix at low speed until the flour is mixed in. Turn the mixer speed up to medium and mix for 30 more seconds.
- Remove the challah dough from the mixer bowl and place it onto a lightly flour-dusted silicone mat. I slide place my mat on a cookie sheet for stability. (You can also use the counter if you prefer. Do not use wax paper or it will stick to the dough.)
- You will get only one really good rise from gluten free dough. To take advantage of this good rise, you need to braid the challah dough BEFORE the first rise. Break the challah dough into three equally sized pieces. You can braid your challah in a traditional way as I did (just like braiding hair) or get fancy!
- You can make one challah loaf or several mini challah loaves. This Jewish braided bread has lots of options!
- Use wet hands to pat the dough gently. This gives the challah a little extra moisture before rising. You can also do an extra egg wash by brushing mixed egg wash over the challah. You will repeat this step after rising too if you choose to do this.
- Now it is time for the rise! Cover your challah in plastic wrap and let it rise for one hour. Rising gluten free dough is tough. The best way I have found is to preheat your oven to 200º F, then turn the oven off.
- Check out how much the challah dough rose! It is ready for the next steps! It is time to preheat your oven to 350º F. I use the convection oven setting. If you don't have a convection option, it is okay to use the bake setting.
- Mix an egg in a small bowl. Use a pastry brush the egg mixture over the challah. Be sure to get in all of the nooks and crannies of the braid.
- Sprinkle a topping like poppy seeds, or you can bake it plain without any seed topping. You can top your challah with many things including poppy seeds, sesame seeds, and everything bagel topping.
- Move the oven rack to the bottom and bake the challah at 350º F for 45 minutes. It is important to lower your oven rack to ensure the bread bakes evenly.
- Take the temperature of the bread by inserting a digital thermometer into the bread to the bottom of the loaf. You want the temperature to be 190º F when the loaf is finished baking.
- Allow your gluten free challah to cool for 45 minutes before slicing it. This gives the bread a chance to be completely set.
Notes
- I tested this recipe with two gluten free flour blends, Authentic Foods Steve's GF Bread Flour and Cup4Cup. I have to say, Steve's blend performed way past my wildest dreams. This is the flour you need to use to get the same results that I did. Cup4Cup was okay, but you could not work the dough as well...it was apples to oranges comparing the two flour blends. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Steve's Bread GF Flour is gum free and uses a different binder. There is no need to add xanthan or guar gum.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Yeast - double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- This gluten free challah will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older March 2022 post with round challah instructions and photos.
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Carly
Could you sub the butter with oil?
Sandi Gaertner
Hi Carly, I assume you can but I haven't tested it.
Jessica
How long do you suggest we let it rise for? And how do you recommend storing the GF flour? Thanks!
Sandi Gaertner
Hi Jessica, the rise is about 45 minutes (if you use the flour blend brands that I suggest.) I store my gluten free flour in the pantry because I go through it fairly quickly. If you don't use it often, you can store it in the freezer. The exception being Better Batter. Patrick, the developer of that brand, says not to store their blend in the freezer.
judith
My convection oven automatically changes the recommended temp to 25 degrees lower than if baked conventionally. What do you recommend.
Sandi Gaertner
I use a convection oven often. It should be fine to bake at the listed temperature.
Vanessa Ceballos
This bread was amazing. I absolutely loved working with it and how well it came out. The flour is absolutely the key. I’ve been baking gluten free for 30 years and never seen bread work like this.
Sandi Gaertner
I almost cried when I found this flour blend...it has made such a big difference to have real challah. I am so glad you gave it a try!
Ori
I followed the instruction very closely. The only difference is that I used Multi-Blend Flour by Authentic Foods and the Challa came out flat. The Bread version was out of stock.
Sandi Gaertner
Hi Ori, I haven't tested that blend in my recipe. It isn't frequently used in yeast recipes, though I know the website said it can be used. It has a very different mix of ingredients compared to the Authentic Foods bread blend. I have tested my challah recipe with Cup4Cup so maybe that blend would be better until the Bread Blend is back in stock. I do like the Multiblend for muffins and cookies.
robin
going to try it with Bob's Red Mill 1:1. I have had good results, what about using a bread machine? I don't have a stand mixer.
Sandi Gaertner
Please keep me posted Robin. I don't often have great luck with yeast recipes and Bob's 1 to 1. I would think a standing mixer is fine. Would you use the bread machine to make and rise the dough?
SD
This sounds delicious! And if there were to be any leftovers, imagine the French Toast this could make...
I'd like just to point out that actual challah needs to be made from one of the five species of grain ( wheat, barley, spelt, rye(?,) or oats .) Obviously only one of those can be found in GF format ( though there is de-glutened wheat flour!) and needs to be the majority flour present.
Sandi Gaertner
Thanks for your note. Unfortunately, oats are often cross-contaminated in the growing process with wheat and many with Celiac can not tolerate even certified gluten free oats. I wanted to make sure all of my readers could have a safe flour to make this with. Also, it would be impossible to make challah with just oat flour because it would be dense and fall apart. Gluten free baking is truly a science experiment and you need to blend multiple flours with starch to get the right consistency.
Peter
I will definitely be giving this one a try.
Sandi Gaertner
I am so glad you will give it a try. The secret is in the gluten free flour blend. I haven't found any other to replicate that true challah flavor and texture. Keep me posted, I would love to hear what you think.