Gluten-Free Challah
Tipo di portata: Bread
Cucina: Jewish
Tempo di preparazione: 
Tempo di cottura: 
Tempo totale: 
Porzioni: 1 grande challah
  • 100 ml of warm water
  • 12 g of dry brewers yeast
  • 30 g of sugar
  • 4 tablespoons of acacia honey
  • 150 g of extra-fine brown rice flour, sifted
  • 100 g of extra-fine white rice flour, sifted
  • 200 g of tapioca flour, sifted
  • 1 teaspoon of salt
  • 6 grams of xanthan
  • 5 eggs at room temperature
  • 60 g of peanut or sunflower oil
  1. In a bowl mix the yeast, water, and sugar, and wait for the yeast to reactivate for a few minutes. If it froths on the surface you can use it, otherwise, thrown it away. When the liquid containing the yeast is active, add the honey, and set it aside. As I said, this recipe is definitely sweet. If you want to reduce the amount of sugar, or honey, you can certainly do so.
  2. In the bowl of the mixer with the dough hook accessory (or, if you work by hand, in a large bowl with a wooden spoon) mix the flour, salt, and xanthan, then add the oil, the eggs, and the liquid containing the yeast.
  3. Knead the dough slowly (speed 2 on the KitchenAid [/ url]) to incorporate the flour into the liquid, remembering to pull down the flour from the sides of the bowl as it is absorbed; when the dough appears uniform, mix it faster (speed 3 or 4 on the KitchenAid) for at least 5 minutes.
  4. This dough will not in any way resemble the bread dough that you are usually accustomed to. What you need to obtain is a dense, and sticky dough, very similar, to give you an idea, to that for panettone, if you've ever made one, or cake (somewhat).
  5. Cover the bowl containing the dough with some plastic wrap, and transfer it to a warm and cozy place to allow the dough to rise, for a minimum of one hour, and a maximum of two.
  6. With the help of a spatula, or a spoon, press down on the dough to allow the air incorporated during the leavening to escape, then transfer it into a well-greased pan or mold covered with parchment paper in which you intend to bake the bread. As I already stated, but it is worth repeating, and you will understand this once you see the dough with your own eyes, it is impossible to bake this shapeless mixture, unless you have a silicone mold, or a metal pan like those used for plumcake.
  7. Speaking of mold, I used a [url href = " 36a4520c7daa98f7ad9dda235ab54353 "title =" My silicone mold for challah on Amazon"] beautiful silicone mold made especially for gluten-free challah that I bought on Amazon , but any other pan you choose will be fine, as long as you fill no more than ⅔.
  8. Let the dough rise for another hour in a warm place, until it reaches the edge of the mold.
  9. Preheat the oven to 190°C and place within a Pyrex bowl filled with water; it will create the perfect moisture for our bread.
  10. Bake the bread for 30/40 minutes, until it is golden brown. The top part of the bread tends to brown more quickly than the bottom in the mold; if this happens, cover it with foil to protect it, or move the pan to the lower half of the oven.
  11. When the bread is baked, take it out of the oven, gently remove it from the pan, and let it cool completely on a wire rack.
  12. Do not try to cut the bread immediately, and do not put it away until it is completely cold, otherwise it will remain too moist inside. If you prefer, you can keep it wrapped in foil whole or sliced, and warm it a few minutes in the oven before serving.
Recipe by Labna at