Gluten Free Challah from gfJules Bread Mix
Delicious gluten free challah made from an easy gluten free bread mix!
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Servings: 2 large loaves
Ingredients
- 1 gfJules Gluten Free Bread Mix
- 1 quick rise yeast packet
- 4 Tbs. 56 grams granulated sugar
- 3/4 cup water
- 3/4 cup yogurt of choice not Greek style, room temperature (I like vanilla flavor)
- 1 tsp. apple cider vinegar
- 4 large egg yolks slightly mixed*, room temperature
- 1/4 cup mild oil like sunflower safflower, non-GMO canola, avocado, etc.
- 4 Tbs. honey OR agave or maple syrup
Toppings
- 1 large egg mixed with 1 Tbs. water or milk
- poppy seeds sesame seeds, raisins, diced apples, etc. (optional)
Instructions
- Preheat your oven to 200º F, then turn it off. Prepare a baking sheet by lining it with parchment paper.
- Bring all ingredients to room temperature. In the bowl of a stand mixer (recommended)**, add the wet ingredients (water, yogurt, cider vinegar, egg yolks, oil, honey) and mix until combined.
- Gradually stir the gfJules Bread MIx + yeast packet into the wet until fully integrated.
- Mix 1-2 minutes more on medium speed to ensure all ingredients are fully incorporated.
- Once the dough is combined, divide it in half and divide each half into three equal-sized balls (6 balls total). Roll each ball out into an 18-inch coil or log on a clean, flat surface dusted very lightly with gfJules All Purpose Flour.
- Pinch together one end of each coil, scoring and wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them at the other end.
- Gently transfer braid to the parchment-lined baking sheet. Repeat for the second set of three balls. You may divide the dough into as many balls as you like, counting on at least 3 balls per loaf. Roll each to equal lengths of coil and braid into 1 or more loaves.
- In a small bowl, mix the extra egg together with a tablespoon of water or milk and brush over each loaf well, coating the entire top surface. Sprinkle the fruit or any toppings at this point, then place the tray (covering the loaves with wax paper or parchment sprayed with cooking oil) in a warm location for 30 minutes.
- Once risen at least slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes (less time for smaller loaves). A toothpick inserted into the center of the bread should come out dry or with dry crumbs when done.
- (Optional: instead of baking right away after rising, brush again with egg wash or spritz with water and cover loosely with plastic wrap. Refrigerate overnight. Remove to the counter while pre-heating your oven. Remove plastic wrap and bake as directed.)
- Remove to cool on a wire rack.
Notes
*see this post on vegan egg substitutes for suggested egg yolk substitutes. I have not tried anything in this recipe yet myself, but one reader used 1 Tbs. Just Egg per yolk and her challah loaves turned out beautifully!
**A stand mixer is recommended due to the thickness of the bread dough. A hand mixer is not recommended. You may mix by hand, but mix well. Alternatively, use a bread machine for mixing dough.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.