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Gluten Free Challah

I will be speaking at “Living Jewishly and Eating Gluten-Free” workshop along with chef Mara Frankel at the Jewish Food Festival in Montreal. So we did a trial run and made gluten free Challah. So tasty!!

 

Here is the recipe:

INGREDIENTS


2 tablespoons sugar
4 tablespoons honey
454 grams GF flour (this is the best mix for this recipe: 151 grams superfine brown rice flour, 101 grams superfine white rice flour, 202 grams tapioca flour) (about 3.5 cups total) (1.25 cups brown, .75 cup white rice, 1.5 cups tapioca)
2 teaspoons kosher salt
scant 1.5 teaspoon xanthan gum
4 large eggs plus 2 egg yolks, room temperature plus 1 whole egg for brushing before baking
60 grams (1/3 cup) vegetable oil
¼ teaspoon vanilla
white sesame seeds or poppy seeds for the topping

DIRECTIONS


  • Mix yeast with the warm water and sugar and proof about 5-10 minutes until really foamy. Add honey to the (foamy) yeast mixture and stir thoroughly. Set aside.
  • Mix in a large bowl the flours together with the salt and xanthan gum.
  • Mix 4 whole eggs plus 2 egg yolks with the oil in a small container.
  • Add the yeast mixture and the egg mixture to the large bowl with the flour. Mix on low until the flour is incorporated into the wet ingredients. Mix on medium high for 2 minutes. Scrape down sides – mix another minute. The batter will be very sticky at this point.
  • Scrape the dough/batter into the centre and place a greased (use spray or oil) parchment paper directly on the dough to cover during the first rise. Let the dough/batter rise for about two hours in a warm spot or until doubled.
  • Punch down and mix again on medium speed for another two minutes.
  • Place dough/batter in a well sprayed or oiled 9 inch round cake pan or tube cake pan. Mix 1 egg with a splash of water and brush on the dough liberally. Let dough/batter rise uncovered until doubled.
  • Preheat oven to 375. Brush dough/batter gently with egg wash and cover with your choice of seeds. Bake 30 minutes until bread sounds hollow and top is golden brown. The internal temperature should be about 200F degrees.
  • Remove bread from the pan – place on a rack and cool completely.
Note:
Make sure you cool it on a rack completely before wrapping and storing the bread or it will end up soggy. You can refresh the bread by heating it in a 300 degree oven for about 5 minutes before serving.
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  • March 3, 2015 - 5:23 pm

    Rachel - I can’t make the event, but I’d love the recipe!ReplyCancel

    • March 4, 2015 - 4:47 pm

      yumsterlife - Hi Rachel!
      Sorry you wont be able to come. But we will be posting the recipe on the site pretty soon!:) Stay tuned!ReplyCancel

    • April 2, 2015 - 2:47 am

      yumsterlife - Hey Rachel.

      Check out the recipe in this updated post!
      🙂ReplyCancel

  • March 10, 2015 - 2:27 am

    RonniLyn - That’s a beauty!ReplyCancel

  • April 2, 2015 - 7:28 pm

    Jewish Food Project » Gluten – Free Montreal - […] Free in Montreal and professional pastry chef Mara Frankel. Together we made gluten free Challah(recipe here) and tons of my favourite […]ReplyCancel

  • June 5, 2015 - 2:24 pm

    Rachel - I do not see the measurements fro the baby proof (yeast, sugar and water). Please let me know the amounts – thanksReplyCancel

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