Gluten-free challah bread is a soft, slightly sweet braided loaf with a golden crust and tender, pillowy crumb. Traditionally made for Jewish holidays and celebrations, challah is an enriched bread made with eggs, honey, and oil that gives it its rich flavor and signature texture. This homemade gluten-free challah recipe recreates the classic braided bread using gluten-free flour and psyllium husk to build structure without wheat. The result is a beautifully braided loaf that’s dairy-free, flavorful, and perfect for holidays, brunch, or everyday baking.

I wanted to create a gluten-free challah bread that truly captured the texture and beauty of the traditional loaf. The dough is enriched with eggs, honey, and oil, which helps create that soft, tender crumb that challah is known for. While the process takes a few hours, most of the time is hands-off while the dough rests, rises, and chills so it can hydrate properly and hold its braided shape. I love serving this loaf fresh for holiday meals, weekend brunch, or slicing it the next day for French toast. If you try this gluten-free challah bread, I’d love to hear how it turned out for you in the comments.

What I Learned While Testing

• Use psyllium husk powder for structure. Do not reduce the 17 g of psyllium husk powder in this recipe. Psyllium acts as the structure builder in gluten-free bread, mimicking the elasticity that gluten normally provides. It allows the dough to hold together, rise properly, and maintain the braided shape during baking.
• Expect a sticky dough. Gluten-free challah dough will not feel like traditional wheat dough. After mixing, it should be thick and sticky, resembling a very tacky batter that holds its shape when scooped and can be handled with well-oiled hands. The dough should not be dry or crumbly, pour like cake batter, or feel stiff like traditional bread dough. If the dough feels too stiff, mix in 1 tablespoon of warm water at a time until it becomes soft and tacky. If it feels too loose, sprinkle in 1 tablespoon of flour at a time, mixing and checking the texture before adding more.
• Chilling the dough makes shaping much easier. A short refrigeration step firms the dough and makes it far easier to roll into ropes and braid without sticking to your hands or spreading too much.
• Allow the bread to cool completely before slicing. Gluten-free bread continues to set as it cools. Cutting too early can cause the crumb to become gummy or compressed. Let the loaf cool fully on a wire rack for the best texture.
• 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.

How to Make Gluten-Free Challah Bread Step by Step

Gather all the ingredients together.

Activate the yeast. In a small bowl, combine 1 cup warm water (240 ml, about 105–110°F / 40–43°C), 3 tbsp granulated sugar (40g), and 2 tsp instant yeast (6g). Stir gently and let the mixture sit for 5–10 minutes. The surface should become foamy and bubbly, which means the yeast is active.

Form the psyllium gel. Stir 17 g psyllium husk powder into the foamy yeast mixture and let it sit for about 5 minutes. The mixture will thicken into a gel-like consistency. This gel is essential in gluten-free bread because it helps mimic gluten’s structure and gives the challah its elasticity and strength.

Mix the dry ingredients. In the bowl of a stand mixer, whisk together 2¼ cups (320g) King Arthur Gluten-Free Bread Flour, ⅓ cup tapioca starch (45g), and 2 tsp kosher salt (10g) until evenly combined with no visible streaks of starch.

Combine the wet ingredients. Lightly beat 2 large eggs and 1 large egg yolk in a small bowl until smooth. Add the eggs to the flour mixture along with ¼ cup vegetable oil (55 ml), 2 tbsp honey (40g), and the prepared yeast–psyllium mixture.

Mix the dough. Using the paddle attachment, mix on medium speed for 4–5 minutes, scraping down the sides of the bowl once or twice. The dough will become smooth, thick, and sticky. It will look more like a thick, tacky batter than traditional bread dough. This texture is normal for gluten-free challah. Let the dough rest in the bowl for 10–15 minutes at room temperature. During this time, the flour and psyllium will absorb the moisture, and the dough will become slightly thicker and easier to handle.

First rise. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm, draft-free place for 45–60 minutes. The dough will look visibly puffed and aerated, though it may not fully double in size.

Chill the dough. Transfer the bowl to the refrigerator and chill the dough for 20–30 minutes. This firms the dough slightly and makes shaping much easier since gluten-free dough is naturally soft and sticky.

Shape the strands. Generously oil your hands to prevent sticking. Divide the dough into 3 equal portions, about 270g each. On a parchment-lined baking sheet, gently roll and pat each portion into a rope about 12–14 inches long. The ropes should feel soft and slightly tacky but still hold their shape.

Pinch the strands together: Arrange the three ropes side by side. Pinch the tops of all three strands together to seal. Cross the right strand over the center strand.

Keep braiding: Then, cross the left strand over the new center strand. 

Finish the braid: Continue alternating sides until the loaf is loosely braided. Pinch the ends together and tuck them underneath to secure.

Second rise. Cover the braided loaf loosely with plastic wrap and let it rise for 30–45 minutes, until slightly puffed and airy. The braid should look fuller but still hold its shape. Meanwhile, preheat the oven to 350°F (180°C).

Apply the egg wash. In a small bowl, whisk together 1 egg and 1 tbsp water (15 ml) until smooth. Gently brush the egg wash over the surface of the loaf using light strokes. If desired, sprinkle sesame seeds evenly over the top.

Bake the challah. Bake at 350°F (180°C) for 25–30 minutes, or until the loaf is deep golden brown and sounds hollow when tapped on the bottom. If the top begins browning too quickly, loosely tent the loaf with foil during the last part of baking.

Cool completely. Transfer the challah to a wire rack and let it cool completely before slicing. This step is essential for gluten-free bread because the crumb continues to set as it cools. Cutting too early can result in a gummy interior.

Flour Notes

This recipe was developed using King Arthur Gluten-Free Bread Flour, which is widely available at most major grocery stores. It already contains structure-building ingredients, making it ideal for enriched yeast dough like challah.

GF Flour Alternatives:

 King Arthur Measure-for-Measure Flour

• Use 320g Measure-for-Measure in place of the Bread Flour
• Keep the 45g tapioca starch
• Keep the full 17g psyllium husk powder
• Reduce warm water to 220-230ml to start

Why: This blend absorbs slightly less liquid. Starting lower prevents a loose dough.

Expect: Slightly softer crumb and slightly less defined braid, but still rich and tender.

Bob’s Red Mill 1-to-1 Baking Flour

• Use 320g Bob’s 1-to-1
• Keep the 45g tapioca starch
• Keep the full 17g psyllium husk powder
  Increase warm water slightly to 250-260 ml

Why: This blend tends to absorb a bit more liquid and benefits from slightly higher hydration in enriched dough.

Expect: Tender interior. Shape the loaf slightly taller before the second rise to help maintain braid definition.

Serving Suggestions

I love serving this gluten-free challah bread for special occasions like Sabbath dinners, holiday meals, and Easter brunch, but it’s just as perfect for weekend baking or family dinners. It’s especially delicious served warm with butter, honey, or your favorite jam, which melts right into the soft, fluffy slices. I also use it to make gluten-free French toast, where the enriched dough creates a rich, tender texture that crisps beautifully on the outside. It pairs wonderfully alongside comforting dishes like gluten-free potato soup or a gluten-free breakfast casserole, and the sturdy yet soft slices are perfect for sandwiches, whether sweet or savory.

Storage Instructions

Wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It will stay fresh for 2-3 days. Not recommended for long-term storage, as gluten-free bread can dry out faster in the fridge.

To freeze, slice the loaf and wrap pieces individually or in portions in plastic wrap and a freezer-safe bag. Freeze up to 2-3 months. Thaw at room temperature or gently warm slices in the oven or toaster before serving.

More Gluten-Free Bread Recipes

• Gluten-Free Baguette: This gluten-free baguette has a crisp crust and soft interior, making it perfect for sandwiches or serving alongside dinner.
• Gluten-Free Dinner Rolls: These gluten-free dinner rolls are soft, fluffy, and easy to make, perfect for holidays or everyday meals.
• Easy Gluten-Free Bread: This gluten-free sandwich bread is soft, sliceable, and perfect for toast, sandwiches, or meal prep.