Gluten-free, Dairy-free Challah

For the people I love who do not eat gluten, I think you’ll really enjoy this bread. This is the most unusual dough I’ve ever worked with. It is stretchy and very thin, and is very entertaining to watch rise and then gently flow over the lip of the bread pan. It got tremendous reviews at dinner last night.

In a large bowl in your mixer, combine and let sit until bubbly:

  • 1/4 c. sugar
  • 1 Tbs. yeast
  • 1 c. warm water

Then add:

  • 3 eggs + 1 egg yolk (save egg white for brushing top of loaf)
  • 1/2 tsp. cider vinegar
  • 3 Tbs. olive oil

Stir in:

  • 1-1/3 c. rice flour
  • 1-1/4 c. tapioca flour
  • 2 tsp. xanthan gum
  • 1 tsp. salt

Beat on high for 2 minutes. Cover and let rise for 1 hour, then beat again for another 2 minutes. Grease a 9″ x 5″ loaf pan with some olive oil, and flour it using rice flour. Transfer the dough into the pan, and let rise for 45 minutes.

Very gently brush the top of the dough with a mixture of:

  • 1 egg white
  • 1 Tbs. honey

Sprinkle with:

  • poppy seeds or sesame seeds

Bake at 375 degrees for 45 mins. After about 15 minutes, when the top gets brown, loosely place a sheet of aluminum foil over the top to prevent burning.


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