If you’ve been searching for a gluten-free challah that’s soft, fluffy, and easy to braid, you’re in the right place. This easy gluten-free challah recipe makes a beautifully golden loaf with a tender crumb—perfect for Shabbat, Rosh Hashanah, or French toast the next morning.
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❤️ Sandi’s Summary
1. Flavor and Texture: This soft challah tastes like the real deal! This gluten-free challah even tears like actual challah!
2. Easy to Braid: The flour blend I recommend allows you to create intricate braiding designs.
3. Versatile: You can use this recipe to make a gluten free round challah for Rosh Hashanah or mini loaves.
4. [👉 Jump to Recipe]
This gluten-free challah bread is so special that you can braid it, just 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!
If you love this challah, you will also want to try more of my delicious gluten-free bread recipes, including this delicious Gluten-Free Monkey Bread and this fluffy Gluten-Free Sandwich Bread.
Allergen Information:
I know many of my readers have multiple food sensitivities. This homemade challah recipe is:
- gluten-free
- nut-free
- soy-free
- oat-free
Easy Ingredient Swaps:
- Make it dairy-free by using plant-based butter
- Make it vegan by following Riley’s comment and the directions below!
If you love baking as much as I do, check out my delicious gluten free bread recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe with two gluten-free flour blends, Authentic Foods Steve’s GF Bread Flour and Cup4Cup. Steve’s gluten-free blend was the BEST. You need to use this flour to get the same results that I did. Cup4Cup works, but you cannot work the dough as well. Note: Using Cup4Cup, I added 1/4 cup of additional flour plus two tablespoons. If you use a different blend, verify that the blend works in yeast recipes. Some 1:1 blends do not!
- Xanthan Gum – If your gluten-free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. Binders are important to mimic the binding of wheat flour. Note Steve’s GF Blend is gum-free and has already been added to the blend with a binder.
- Yeast – I used active dry yeast. Double-check that the brand you use is gluten-free. Red Star Platinum is NOT gluten free!
- Eggs – Size large; ensure your eggs are at 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.
Check out ALL of my recipes using Authentic Foods Steve’s Gluten-Free Bread Blend.
How to Make a Gluten-Free Challah Step-By-Step:
Note From The Kitchen: Making challah has always been a family tradition. When we went gluten-free, trying to create a dough that could be braided was rough. If you share this frustration, this recipe will brighten your day!
Step 1: Combine the dry yeast, sugar, and warm water in a small bowl. The water should be 110º F and no hotter. (Too hot water can kill the yeast.) Let the yeast mixture sit for 5-10 minutes until it is active with nice, frothy bubbles.
Why Water Quality Is Important:
I always use purified water when baking with yeast. The chlorine and chemicals in tap water can kill yeast and inhibit the rise. If you want the best rise, you must use purified water that doesn’t contain these chemicals.
Step 2: Add the gluten-free flour, salt, eggs, and melted butter to a stand mixer. When the yeast is ready, pour that in as well. Use the paddle attachment and mix slowly until the flour is incorporated. Turn the mixer speed up to medium and mix for 45 seconds.
Step 3: Remove the dough from the mixer bowl and place it onto a lightly flour-dusted silicone mat. This photo is what your dough consistency should look like. If you are using Cup4Cup, you will need to liberally dust the mat and dough with flour.
👀 Sandi Says: 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 the traditional three-strand braid, 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.
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For a round challah, make two strands and twist them together. Next, tuck one side in and roll the challah dough into a circle.
📌 Challah Braiding Tips:
1. Be sure your strands are close to the same size.
2. Determine how many strands you want to braid ahead of time, and break the dough up into that many pieces.
3. When you start the braid, pinch the strands together so they stick together before you continue braiding.
Step 5: Use wet hands to pat the dough gently. This gives the challah a little extra moisture before rising. Cover your challah in plastic wrap and let it rise for one hour until it doubles in size.
Step 6: The braided gluten free challah is ready for the next steps! Preheat the oven to 350º F. Do not use convection oven setting.
Steps 7 and 8: Whisk an egg in a small bowl. Use a pastry brush to brush the egg wash over the braided challah dough, making sure to get into the braid’s nooks and crannies.
Step 9: Optional: Sprinkle a topping like poppy seeds on top of the egg mixture, or bake it plain without any seed topping.
Step 10: Move the oven rack to the middle position and bake the challah for 40-45 minutes. The actual baking time will vary depending on the size of your challah bread, how tall the bread is, and whether you made one loaf or several mini loaves.
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.
Gluten-Free Challah Dough Rising Tips:
1. Rising gluten free dough is tricky, especially during colder months. The best way I have found is to preheat your oven to 200º F, then turn the oven off. This makes the perfect warm environment to rise the challah.
2. If your dough isn’t rising and it is rising in a warm spot, double-check the yeast expiration date.
Carefully move the loaf to a cooling rack. Allow the soft gluten free challah for Shabbat to cool for 45 minutes before slicing it. This gives the bread a chance to be completely set, so you get the perfect challah texture.
🔑 Sandi says: Check out my recommendations for the Best Gluten-Free Bread-Making Tools. Store this challah the right way! Learn How to Store Gluten-Free Bread so you can keep it fresh.
Flavor variations you will love:
There are lots of fun ways to vary and change up your recipe. You’re going to love these ideas:
- Add cinnamon and raisins to the dough.
- Many kids love challah with chocolate chips mixed into the dough.
- Make a round challah with diced apples and cinnamon sugar.
- Use pumpkin and spice to make this Gluten-Free Pumpkin Challah!
Frequently Asked Questions:
You can top your challah with many things, including poppy seeds, sesame seeds, and everything bagel topping.
If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough, didn’t bake it long enough, or you cut the loaf before it was fully cooled. The best way to fix sticky dough is to add more gluten-free flour or bake it longer. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than with other blends.
If your gluten-free bread is falling apart, chances are that you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you must add it. Here is a good article on gluten-free binders and how they work.
For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.
Storage/Freezing Instructions:
Storing this bread is easy. You can store it on the counter for up to two days in an airtight container, sliced or whole.
Freeze the challah, sliced or whole. Place the cooled loaf into a freezer-safe container or freezer bag and squeeze the extra air before sealing it.
More Gluten-Free Bread Recipes:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten Free Challah
Equipment
Ingredients
Yeast Mix:
- 2 ½ teaspoons active dry yeast * see notes
- 3 tablespoons cane sugar or honey
- 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 unsalted softened butter
- 2 large eggs
- 1 egg for egg wash
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Instructions
- Add 2 1/2 teaspoons active dry yeast, 3 tablespoons cane sugar, and warm 1 1/4 cups 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 3 cups gluten free flour blend, 1/2 teaspoon sea salt, 2 large eggs , and 4 tablespoons unsalted softened 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 2 minutes.
- 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 1 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.
- Bake the challah at 350º F for 45 minutes.
- 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.
- If you use Cup4Cup, add 1/4 cup plus 2 TBSP of additional flour. In addition, you will need to dust the mat when you roll the dough for braiding.
- 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
