Gluten-Free Challah Bread

5 from 3 votes

Soft, slightly sweet gluten-free challah with a golden crust and pillowy crumb. Made with eggs, honey, and psyllium husk for structure, this braided loaf is perfect for holidays, brunch, or everyday baking.

Prep Time30

Cook Time30

Rest/Rise/ Chill Time2 30

Total Time3 30

Course: Baking

Cuisine: Jewish

Keyword: gluten-free challah bread

Servings: slices

Author: Jennie Alley

Ingredients

2¼ cups 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
1 large egg yolk
1 cup warm water (about 105-110°F / 40–43°C)
¼ cup vegetable oil
2 tbsp honey

For the 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 270g 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 (180°C).
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

*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.

Nutrition