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Gluten Free Challah Bread

Gluten Free Challah Bread

This fall, I was walking through Seattle’s Famous Pike Place Market.  As I was passing many bakeries and smelling the sweet aroma of baked goods that I could not eat, I passed by a bakery with the most beautiful breads in the window.  One of them was Challah bread.  My mouth watered as I looked at it and I made it a goal to make this bread gluten free.  With Easter and the Passover coming up, I thought there was no better time to create it. 

Challah bread is traditional dairy free.  It is also made in a braid of 6 braids.  It is difficult to form braids with gluten free breads and still have the bread keep its soft texture.  So I used my “mock braid” technique to come form the look I wanted for the traditional Challah.  You do this by using a 1-2 inch scoop and placing scoops of dough offsetting each other along the top of the bread.  With this bread, I used a double layer to resemble a “six braid” technique.  It isn’t exactly the same as a true Challah, but very close. 

I hope you enjoy this bread! 

Gluten Free Challah Bread
1¼ cups warm water
1 tsp. sugar
1½ Tbsp. yeast

4 cups Mama’s Almond or Coconut Blend Flour, divided
1¼ tsp. salt
½ cup sugar
1¾ tsp. xanthan gum

⅓ cup oil (grape seed or canola)
4 eggs

1 egg beaten with 1 tsp. water for basting


Mix together warm water, sugar and yeast. Set aside until foamy.

In a mixing bowl, combine 2 cups of the flour, salt, sugar and xanthan gum. With mixer running on low speed, pour in yeast mixture. Add oil. With mixer running on low speed at eggs one at a time, mixing well after each addition.

Add remaining 2 cups of flour. Beat on high speed for 2 minutes.

Lightly spray bread pan with cooking spray. Spread 1/3 of the batter into the bottom of the bread pan. Then with a 1 or 2 inch scoop place scoops of dough offsetting each other to resemble a “mock braid”.  With floured hands smoothe out tops of dough to round of any rough edges.  Cover bread with a dry towel and allow to rise in a warm place for 1 ½- 2 hours.

Preheat oven to 375 degrees. Baste top of bread with a beaten egg. Place in oven just below center rack for one hour. Cover the last 30 minutes with foil to prevent over browning.

Allow bread to cool for 30 minutes before slicing. Enjoy!

Note: Be sure to remember to cover bread the last half hour of baking so the bread doesn’t over brown.

Here is a picture of the Challah Bread that tempted my taste buds at the Pike Place Market. 

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  1. November 10, 2015    

    Oh Wow! This looks amazing! I will be making this. Gotta get the flour first! Thanks for sharing! I would love your Rye Bread Recipe. That is my favorite!!! Xoxo, Ester

    • November 19, 2015    

      My Rye bread recipe is in my cookbook, In the Kitchen with Gluten Free Mama. It is delicious! We will actually be making it a mix this next year! We are very excited about that. Thank you for your nice comments.

  2. rin
    June 20, 2015    

    I love this bread and so does my non-gf husband (which is good, otherwise I’d eat the whole loaf!) I love to add cardamom to the batter for Scandinavian cardamom bread!

  3. August 16, 2014    

    Thanks for sharing this recipe. Do u recommend Instant or active dry yeast for this bread?

  4. May 8, 2014    

    Where can I buy your flour? I live in Las Vegas if that helps. I've never seen your products in the store, and I really want to try this bread recipe! Thank you for your time. If possible, my email address is ''….maybe you could email me the info. Thanks again

  5. May 8, 2014    

    Where can I buy your coconut flour?

  6. Anonymous
    May 6, 2014    

    Michele H……it does say how long to bake:<br />Place in oven just below center rack for one hour.<br />

  7. May 6, 2014    

    We can&#39;t have nuts of any kind or coconut, would another gluten free flour work?

  8. Michele H.
    January 30, 2014    

    Hi, it says to cover with foil the last 30 minutes to prevent over browning but it doesn&#39;t say how long to bake the bread for. Thanks

  9. Anonymous
    February 25, 2011    

    Looks interesting but not ok for Passover with the yeast.

  10. February 25, 2011    

    I don&#39;t believe so. This is a traditional egg bread. You coud try using the flax method, but cannot guarantee it without trying it myself. For 4 eggs, you would use 1 cup water with 1/4 cup ground flax seed. Simmer the flax in the water for about 5 minutes until mixture thickens. Stirring often, to prevent burning.

  11. Anonymous
    February 25, 2011    

    Does that egg subsitute powder work for this recipe?

  12. February 25, 2011    

    I will definitely be making this. It really looks <b> GOOD! </b>

  13. February 25, 2011    

    I&#39;ve been looking for a GF Challah recipe. I can&#39;t wait to try it!

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