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Gluten-Free Challah Bread

By Sabine Venier

Published Oct 30, 2024

3.8

Read 34 Reviews

Prep 20 minutes mins

Cook 35 minutes mins

Servings 1 loaf

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This gluten-free challah bread recipe is soft, easy to braid, and everything you love about traditional challah without the gluten. You don’t need a special molded loaf pan to make it, either! Instead, I braid the dough (I promise it’s not difficult!) and bake it on a regular baking sheet. The loaf holds its shape beautifully and has a perfectly golden, slightly sweet crust. My recipe uses simple ingredients, and you don’t need to be an expert baker to make it. It’s also dairy-free and easily made kosher-friendly!

Homemade Gluten-Free Challah Recipe

Ingredients

• Gluten-Free All-Purpose Flour with Xanthan Gum: Be sure to use a blend suitable for yeast baking. I also recommend using a gluten-free flour that already contains xanthan gum. Add 1 teaspoon of xanthan gum to this recipe if your blend doesn’t already contain it.
• Tapioca Starch: Adds structure and chewiness to the bread.
• Sugar: Feeds the yeast and adds sweetness.
• Instant Yeast: I like using instant yeast because it can be added directly to the dry ingredients without being activated first. However, you can use active dry yeast if that’s what you have on hand. You’ll need to dissolve it in lukewarm water with sugar and let it sit for about 10 minutes until it becomes foamy before adding it to the dry ingredients.
• Kosher Salt: Enhances the flavor of the bread.
• Eggs: This is an egg-rich bread, so eggs are an essential ingredient. I use 2 large eggs and 1 large egg yolk in the dough. I also create an egg wash with 1 large egg and 1 tablespoon of water to brush on top of the bread before baking.
• Warm Water: Helps activate the yeast and hydrates the dough.
• Vegetable Oil: Adds moisture to the bread and keeps this recipe dairy-free.
• Honey: Adds a hint of natural sweetness.
• Sesame or Poppy Seeds (optional): I always sprinkle my loaf with sesame or poppy seeds before baking. It looks beautiful and adds a nice flavor to the crust.

Tips and Suggestions

• Use the spoon & level method when measuring your gluten-free flour. Spoon the flour into your measuring cup, then level it off with a knife to avoid packing too much flour into your dough.
• It’s normal for your gluten-free challah dough to feel stickier and wetter than traditional bread dough. I recommend using lightly oiled hands to handle the dough, as this can make it easier to work with.
• Don’t skip the chilling step. This helps the dough to firm up and makes it easier to handle when braiding.
• Make sure your eggs are at room temperature before adding them to the dough. This helps them mix in more evenly and creates a better texture. And don’t skip adding the extra egg yolk! It helps with browning and adds richness.
• I lay a piece of parchment down onto my work surface before braiding the dough. Doing this stops the dough from sticking to my countertop and makes it easier to pick up and transfer to the baking sheet.
• Please be patient and let the dough rise properly. It’s worth the wait! The dough should have doubled in size after the first rise and then be visibly puffed up again after the second rise. My step-by-step photos under the recipe card show how the dough should look at each stage.
• I always brush the loaf with an egg wash before baking for a shiny, golden crust.
• Feel free to add nuts, raisins, chocolate chips, or spices like cinnamon to the dough! You can also top your loaf with sunflower seeds or coarse sugar instead of the sesame or poppy seeds.
• Always double-check that your ingredients are certified gluten-free, dairy-free, and kosher-friendly if needed.

Can I Make this Recipe Without Eggs?

Replacing the eggs in this recipe is tricky as this is an enriched dough, and the eggs provide structure and moisture. You could try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or a commercial egg replacer, but the texture may not be the same.

Can I Braid My Gluten-Free Challah in a Different Style?

Yes, you can! I went for a simple, 3-strand braid for my loaf, but you can experiment with 4, 5, or 6-strand braids or even shape the dough into a round challah. However, keep in mind that different braiding methods may slightly change the baking time.

Serving Suggestions

There are so many ways to enjoy this gluten-free challah. I like to slice my loaf and serve it with honey, but you can also pair it with savory spreads like hummus. And because this recipe is dairy-free, it’s suitable to serve alongside meat dishes for anyone following a kosher diet. Here are a few more ideas:

• As a side for slow-cooker pot roast
• Sliced and toasted for avocado toast
• To make gluten-free French toast or gluten-free bread pudding
• Toasted with jam, peanut butter, or gluten-free chocolate nut spread

Storage Instructions

Store your homemade gluten-free challah in an airtight container at room temperature for up to 2 days. It might start drying out and lose its freshness after that, so it’s best to enjoy it fresh or freeze it for later. To freeze, wrap tightly in plastic wrap and then place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

More Gluten-Free Bread Recipes to Try!

• Homemade Gluten-Free Bread
• Gluten-Free Bread Machine Bread
• Gluten-Free Sweet Cornbread
• Gluten-Free Sourdough Bread
• Gluten-Free Dinner Rolls

3.80 from 5 votes

Gluten-Free Challah Bread Recipe

By: Sabine Venier

Servings: 1 loaf

Prep: 20 minutes mins

Cook: 35 minutes mins

Rise and Chill Time: 2 hours hrs 45 minutes mins

Total: 3 hours hrs 40 minutes mins

Gluten-free challah bread is a soft, slightly sweet braided loaf with a golden crust and tender crumb. Made with eggs, honey, and gluten-free flour, this dairy-free bread is perfect for holidays, brunch, or everyday baking.

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Ingredients 

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• ▢ 2 ¼ cups gluten-free all-purpose flour with xanthan gum, use a blend suitable for yeast baking. I used King Arthur Gluten-Free Bread Flour.
• ▢ ⅓ cup tapioca starch
• ▢ 2 tsp kosher salt
• ▢ 3 tbsp granulated sugar
• ▢ 2 tsp instant yeast
• ▢ 2 tbsp psyllium husk powder
• ▢ 2 large eggs, without shells
• ▢ 1 large egg yolk
• ▢ 1 cup warm water, about 105-110°F
• ▢ ¼ cup vegetable oil
• ▢ 2 tbsp honey

Egg Wash & Topping

• ▢ 1 egg
• ▢ 1 Tbsp water
• ▢ Sesame Seeds, optional

US Customary – Metric

Instructions 

• Gather and measure all ingredients.
• In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
• Stir in psyllium husk powder to foamy yeast mixture and let set for 5 minutes to create a thick gel. This step is key for structure in gluten free Challah dough.
• In the bowl of a stand mixer, whisk together the GF bread flour, tapioca starch, and salt.
• Lightly beat the eggs and yolk. Add to the flour mixture along with the oil, honey, and yeast mixture. Mix using the paddle attachment on medium speed for 4-5 minutes, until the dough is smooth, sticky, and cohesive. It will resemble a thick tacky batter more than a traditional bread dough. Let the dough rest at room temperature for 10-15 minutes to fully hydrate.
• Cover dough with plastic wrap or a clean towel and let rise in a warm, draft-free spot for 45-60 minutes. The dough will look visibly puffed but will not double in size.
• Refrigerate the dough for 20-30 minutes. This firms it up and makes shaping much easier.
• Oil your hands generously. Divide the dough into 3 equal portions, about 270 g each. On a parchment lined baking sheet, gently roll and pat each portion into a 12-14 inch rope.
• Gently braid ropes together:
• Pinch the tops of all three strands together.
• Cross the right strand over the center.
• Then cross the left strand over the new center strand.
• Repeat, alternating sides, until loosely braided.
• Pinch and tuck the ends underneath to finish.
• Cover braided loaf loosely with plastic wrap and let rise for 30-45 minutes, until slightly puffed. Meanwhile, preheat oven to 350°F.
• Whisk together the whole egg and water to create the egg wash and gently brush over the loaf and sprinkle with sesame seeds if using.
• Bake for 25-30 minutes, until golden brown and the loaf sounds hollow when tapped. Tent loosely with foil if browning too quickly.
• Transfer to a wire rack and let cool fully before slicing. This is essential for proper crumb structure in gluten free bread.

Notes

• You can braid the dough into 3, 4, or 6 strands, depending on your preferred look. More strands create a more intricate appearance, but the baking time will remain about the same as long as the loaf size is similar.
  
• Add raisins or chocolate chips for a sweeter variation. Gently mix 1/3 cup into the dough after the first rise or press them lightly into the strands before braiding to prevent tearing the dough.
  
• Top with poppy seeds, sesame seeds, or leave the loaf plain. The egg wash helps the seeds stick and adds extra texture and flavor to the crust.
  
• Avocado oil is a great substitute for vegetable oil. It has a neutral flavor and creates the same soft, moist texture in the finished bread. Melted butter can also be used if dairy-free is not required.

Nutrition

Serving: 1loafCalories: 2166kcalCarbohydrates: 329gProtein: 57gFat: 83gSaturated Fat: 14gPolyunsaturated Fat: 36gMonounsaturated Fat: 22gTrans Fat: 0.4gCholesterol: 685mgSodium: 4874mgPotassium: 463mgFiber: 48gSugar: 80gVitamin A: 972IUVitamin C: 0.3mgCalcium: 298mgIron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking, Side Dish

Cuisine: Jewish

Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Gluten-Free Challah Bread Step-by-Step

In a large mixing bowl, whisk together 2 ½ cups gluten-free all-purpose flour, ½ cup tapioca starch, 3 tablespoons sugar, 2 teaspoons instant yeast, and 2 teaspoons kosher salt.

Add 2 large eggs, 1 large egg yolk, 1 cup warm water, ¼ cup vegetable oil, and 2 tablespoons honey and mix using a stand mixer with a paddle attachment on medium speed until a sticky dough forms, about 5 minutes.

Cover the bowl and let rise for about 45 minutes or until doubled. Then transfer to the fridge for 30 minutes.

Lightly oil your hands and divide the dough into 3 equal portions. Roll each portion into a long strand, about 12-14 inches in length.

Lay the three strands side by side on a parchment-lined baking sheet.

Pinch the ends together at one end and braid the strands, tucking the other end underneath to secure.

Cover the braided dough loosely with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1 ½ hours, or until it has visibly puffed up.

Preheat your oven to 350°F. In a small bowl, whisk together 1 large egg and 1 tablespoon water for the egg wash. Gently brush the top of the risen dough with the egg wash. If desired, sprinkle 1-2 tablespoons sesame or poppy seeds over the top.

Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing and serving. Enjoy.