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The top view of a sliced gluten free challah on a cutting board.

The Best Gluten Free Challah

Sandi Gaertner
This incredible gluten free challah is soft and springy like regular challah, and a bonus, this challah dough is easy to handle and braid!!
5 from 22 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Course Gluten Free Bread Recipe
Cuisine American, Jewish
Servings 16 slices
Calories 127 kcal

Equipment

  • Standing mixer

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 butter
  • 2 large eggs
  • 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.
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. To make this recipe dairy-free, substitute the butter for vegan butter.
  5. Yeast - double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
  6. 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

Serving: 1sliceCalories: 127kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 111mgPotassium: 30mgFiber: 3gSugar: 3gVitamin A: 132IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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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.