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!
In the bowl of a stand mixer add the gluten-free flour, sugar, yeast, psyllium husk powder, baking powder, and salt. Use a paddle beater attachment to blend on low speed.
Add the water, oil, eggs, and egg yolk. Mix the liquids in on low speed. Scrape the bowl and beater down, then increase the speed to medium-high and beat for 4 minutes.
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.
When ready to bake, line two baking sheets with parchment or spray two 8X4 loaf pans. Divide the dough between the loaf pans or into two loosely shaped balls on the baking sheets. Spray your hands with cooking spray, and shape the dough into smooth balls or smooth the top of loaves evenly.
If you would like to give a more decorative top, spray a sharp knife with cooking spray and cut through in a star pattern. You might have to wipe the blade several times and respray.
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.
Preheat the oven to 375ºF. Use a pastry brush to brush the loaves thoroughly with the egg wash. Reserve the remaining egg wash for later use.
Place the bread in the hot oven and immediately turn down the heat to 325ºF. Bake for 20 minutes. Remove the bread from the oven and rebrush with the egg wash. 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.
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.
FREQUENTLY ASKED QUESTIONS
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 it is even more helpful because it gives a softer texture with a more enhanced flavor.
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 Cup 4 Cup since I had done a thorough testing in my white gluten free bread recipe.I do want to point out that Cup 4 Cup does contain a small amount of milk powder in it, since traditional challah recipes are dairy free. Check out this helpful article on gluten free flours to see how they compare and which allergens they contain.
What is the best way to store / shelf life?Like other gluten free breads, 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.