Gluten-Free Challah Bread Recipe

3.20 from 5 votes

This easy gluten-free challah bread recipe is soft, easy to braid, and has a perfectly golden, slightly sweet crust. It's also dairy-free!

Prep Time20

Cook Time35

Rise and Chill Time2 45

Total Time3 40

Course: Baking, Side Dish

Cuisine: Jewish

Keyword: gluten-free challah bread

Servings: loaf

2 ½ cups gluten-free all-purpose flour with xanthan gum use a blend suitable for yeast baking
½ cup tapioca starch
3 tablespoons sugar
2 teaspoons instant yeast
2 teaspoons kosher salt
2 large eggs at room temperature
1 large egg yolk at room temperature
1 cup water lukewarm
¼ cup vegetable oil
2 tablespoons honey
1-2 tablespoons sesame or poppy seeds optional

In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, sugar, instant yeast, and kosher salt.
Add the eggs, egg yolk, warm water, vegetable oil, and 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 the egg and water for the egg wash. Gently brush the top of the risen dough with the egg wash. If desired, sprinkle 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.

Add 1 teaspoon of xanthan gum if your gluten-free flour blend doesn't contain it. Mix it in with the other dry ingredients in step 1.
Use the spoon & level method to measure your gluten-free flour. Spoon the flour into your measuring cups and level it off with a knife.
To Store: Keep in an airtight container for up to 2 days.
To Freeze: Wrap the whole loaf or individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature.
Mama says, “Make sure you check all your labels!”
The nutritional information includes 2 tablespoons of sesame seeds (optional)