Gluten-Free Challah

Learn how to make gluten-free challah with an easy and effortless recipe! Challah bread is slightly sweet with a golden, shiny crust and soft, tender crumb. This make-ahead, overnight recipe makes the perfect addition to your holiday table!

easy Gluten-free Challah bread recipe

If you are Jewish, or simply love the taste of an egg-enriched sweet bread, than this easy gluten-free challah bread recipe is for you!

Traditionally challah represents a shiny braided loaf, similar tasting to brioche or Hawaiian bread, but baked to celebrate the Jewish holidays or shabbat. It also works well for french toast, bread pudding, breakfast casseroles, grilled cheese, or to dunk in spinach artichoke dip.

braiding challah

Typically challah is braided to represent significance in the Torah. Some home bakers simplify the process by baking it in challah molds. This recipe for gluten-free challah does not require braiding, so it is simple, easy, and feasible for any level of baker!

Through developing the recipe I did give a valiant effort to shape and braid it like traditional challah. However, to compensate for the lack of elasticity in gluten-free flour, so much more had to be added to make a pliable dough. Even then, it was very frustrating to work with, had inconsistent results, and made for a very dense, heavy crumb.

I am not Jewish, and was more concerned about replicating the sweet, airy taste and texture than following tradition. This recipe is straightforward and simple to make, but if you want to streamline your effort even more, simply dump the dough in two 8X4 loaf pans to rise and bake.

If you would like to give a more decorative top, spray a sharp knife with cooking spray and cut through in a star pattern before the second rise. This will mimic the humps without having to roll and shape the dough.

Ingredients notes

The only speciality item needed for gluten-free challah bread is psyllium husk powder, which helps maintain moisture and prevents the bread from becoming crumbly. It’s pretty affordable to buy and really helps mimic regular bread’s structure. I also use it in my soft, white gluten-free bread recipe or can be added to gluten-free biscuits.

• Gluten-free all purpose flour – I use and recommend Cup4Cup gluten free flour, which has xanthan gum included. This gluten-free flour blend does contain a small amount of milk powder, so I recommend Cup4Cup Wholesome blend or King Arthur Measure-for-Measure gluten-free flour for dairy-free challah.
• Sugar – Adjust amount for desired sweetness with 1 cup resulting in a sweeter tasting bread, to 1/2 cup adding a hint of sweetness
• Instant yeast (rapid rise) – This challah requires a slow rise, which is aided by the yeast.
• Psyllium Husk Powder – Maintains moisture in the bread and helps with elasticity.
• Baking powder – With gluten-free baking, adding baking powder with the yeast helps with an airy texture and rise.

How to make Gluten-free challah

Make-ahead challah requires an overnight rise in the refrigerator so be sure to prepare the dough the day before you need to bake it. Rising overnight in the fridge, makes a softer texture with a more enriched flavor.

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

1. In the bowl of a stand mixer add the dry ingredients – gluten-free flour blend, sugar, yeast, psyllium husk powder, baking powder, and salt. Mix on low speed.
2. To the mixture add the warm water, oil, eggs, and egg yolk and mix to combine. Then, increase the speed to medium-high and beat for 4 minutes.
3. Use a rubber spatula to scrape the dough into the center of the bowl. Cover securely with plastic wrap and refrigerate overnight, or up to 3 days.
4. When ready to bake, line baking sheets with parchment (for round shaped bread), grease two 8X4 loaf pans (for loaves), or grease a large challah mold (or two small molds) with cooking spray (for traditional shaped challah).
5. Divide the dough between the loaf pans or into two loosely shaped balls on the baking sheets, or fill 2/3 of the mold with dough. Spray your hands with cooking spray, and shape the dough into smooth balls or smooth the top of loaves evenly.
6. For the round challah, if you would like to give a more decorative top, spray a sharp knife with cooking spray and cut through in a star pattern. This will mimic the humps without having to roll and shape the dough.
7. Spray two large pieces of plastic wrap with cooking spray and then cover the loaves. Let the dough rise in a warm, draft-free place for 1 hour.
8. Preheat the oven to 375ºF. Use a pastry brush to brush the loaves thoroughly with the egg wash (omit this step if using molds). Reserve the remaining egg wash for later use.
9. Place the bread in the hot oven and immediately turn down the heat to 350ºF. Bake for 25 minutes. Remove the bread from the oven and rebrush with the egg wash. If using molds, overturn on a baking sheet lined with parchment and release from the mold. Brush the top with egg wash.
10. Return to the oven for another 20-25 minutes. If the top of the bread becomes too brown, loosely cover with foil for the last 10 minutes. The interior temperature of the bread should be at 205ºF.
11. Remove from the oven, cool for 5 minutes, and then transfer to a cooling rack to cool completely. For best results, serve the same day and freeze any leftovers.

storing / freezing

Like other gluten-free bread recipes, this challah recipe has a short shelf life. I recommend enjoying it the same day it is baked and freezing any leftovers.

Challah may be frozen whole or sliced. Either way, make sure the bread is protected, wrapped securely, and freeze up to 3 months.

FREQUENTLY ASKED QUESTIONS

Do I have to braid or shape the challah?

No. To make this recipe extremely easy, simply divide the dough between loaf pans. If you would like to give a more decorative top, use a challah mold. Alternatively, shape the dough into a round loaf, spray a sharp knife with cooking spray and cut through in a star pattern before the second rise.

Why does the dough rise overnight in the refrigerator?

Generally a low, slow rise makes for a richer, better tasting end result. With gluten-free bread recipes it is even more helpful because it gives a softer texture with a more enhanced flavor.

Why brush the challah with egg wash?

Brushing the bread with an egg wash gives an ultra shiny crust. To make it really stand out, I brush the bread twice – once before baking and once halfway through.

What is the best gluten-free flour to use?

Usually I test baking recipes with a couple different gluten-free flours to see how they compare. However, for this one I went straight for Cup4Cup since I had done a thorough testing in my white gluten–free bread recipe.

I do want to point out that Cup4Cup does contain a small amount of milk powder in it, since traditional challah recipes are dairy-free. Check out this helpful article on the best gluten-free flour to see how they compare and which allergens they contain.

How much does this recipe make?

This challah recipe makes two loaves, which is about 24 servings. Since challah has a short shelf life, either freeze leftovers immediately or use for gluten-free bread pudding or french toast.

More gluten-free bread recipes

• Gluten-Free Burger Buns
• Gluten-Free Cinnamon Streusel Bread
• Oat Flour Banana Bread
• Gluten-Free Pumpkin Bread
• Gluten-Free Cornbread
• Moist Gluten-Free Zucchini Bread

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