I have previously professed my LOVE for challah I have been working hard on perfecting my gluten free challah recipe to make it even more delicious and just like we all remember prior to going gluten free. Let’s be honest living in a world without challah is not easy especially for me since I went gluten-free in 2012. For me that was one of the harder items to give-up, but the positives out weighed the negatives and I eventually learned to live without. Those that know me, know that I am a huge believer and preacher in just because you are gluten-free does not mean you need to live without. So my big question is what have I been doing for the past few years without challah?! Well the wait is OVER and NOBODY will have to live without again! Close down those laptops and open up your ovens and repeat after me, Challa-lujah!
- 2 cups Gluten-Free Pamela’s Bread Mix (Following the ratio is extremely important)
- 1 ½ cups Gluten-Free King Arthur Bread and Pizza Mix (Sticking to the ratio is extremely important)
- 4 eggs
- 1 – 2 tsp Honey Bare Honey Vanilla Bean (Liquid honey does not work well)
- ½ cup almond milk
- ¼ cup non-diary butter, melted (Earth Balance Non-Dairy Butter Sticks)
- ¼ cup sugar
- ½ cup warm water
- 2 ¼ tsp yeast
- Chocolate Chips (Optional and desired quantity is up to you! Who does not love chocolate chip challah?!!!!)
- Mix all together for four minutes on medium speed in a stand mixer.
- Once all ingredients are blended separate the dough evenly in half and fill two lightly greased bread pans.
- If you are looking for a perfectly braided challah I highly recommend the The Kosher Cook Royal Challah Silicone Bread Molds. While you could easily use piping bags to the braid the dough it is extremely sticky and besides the Royal Challah bread molds besides being a huge time saver, they make your challahs look beautiful!
- Let the challah’s rise for at least 90 minutes in the oven with the steam bake setting turned on and water in the steam tray. If you do not have that setting place in a non-heated oven with the light on and a glass bowl with warm water on the lower rack.
- After the 90 minutes, place both challahs molds on the middle rack in a preheated 350º oven for 25 minutes.
- Remove from oven and very gently flip the challah bread molds releasing the challah from the molds onto a parchment lined cookie sheet. At this point the challah will be partially baked.
- Brush on an egg wash (egg yolk mixed with a touch of water).
- Return challah’s to the oven without the molds for the remaining 35 minutes. Be sure to watch your challahs as oven temperatures might vary.
QOTD: What is the one item that you have missed since going gluten-free?