Gluten Free Challah

INGREDIENTS

1 Tbsp. active dry yeast

1 1/4 cups warm water

1/4 cup honey

*2 Tbsp flaxseed meal

*6 Tbsp warm water, can use 2 eggs instead of flaxseed egg mixture

1/4 cup avocado or vegetable oil of choice

1 tsp apple cider vinegar

1 1/2 cups gluten-free oat flour 200 grams

1 cup tapioca starch/flour 140 grams

1/2 cup brown rice flour 40 grams

1 Tbsp xanthan gum

2 tsp Kosher salt

INSTRUCTIONS

1. Add yeast, 1 1/4 cup of warm water and honey to the bowl of your standing mixer. Whisk together and allow the mixture to bubble for a few minutes.

2. To make your flaxseed eggs, combine flaxseed meal with six tablespoons of warm water. Set aside.

3. In a separate bowl, combine the oat flour, tapioca flour, brown rice flour, xanthan gum and salt. Mix together and set aside.

4. Add oil, flax eggs and apple cider vinegar to the yeast/water mixture.

5. With your mixer running on low, slowly add dry ingredients to wet ingredients until well combined.

6. Add dough to a lightly greased challah mold pan (or loaf pan). Cover dough with a clean dish towel and let it rise for about two hours.

7. Preheat oven to 375 degrees and bake challah for about 40-45 minutes until lightly browned on top. If using challah mold, bake it for about 20-25 minutes, flip challah to the baking tray, you can do egg wash and continue baking for an additional 25 minutes. Remove from oven and cool on a cooling rack.

Notes

Some people just use two eggs instead of two flaxseed eggs. Give 'em both a try and see what you think. Challah will be sticky and cannot be braided. Please use a challah mold pan to get the challah shape.