I made this gluten free challah is less than an hour and it looked and tasted fabulous!
Gluten Free Challah is one of those recipes that is usually a challenge to make because the challah dough needs to be kneaded and braided. Without the gluten , there is no elasticity and you really can't braid. My first attempt at making a gluten free challah tasted and looked more like a twisted dry pretzel than like a Challah!
I gave up until I found a challah recipe that is made with coconut flour batter. The catch is that you need to use a special challah mold if you want it to look braided . The mold has bumps that make it look like a real challah after baking or you could just make the recipe in a loaf pan, but it would look braided.
When I saw how easy it was to make and how good it looked, I had to have the mold!
I was determined to make my own gluten free challah this year for the Jewish New Year. I ordered the challah mold and they shipped it so fast, it only took three days to get here. I made the challah right away, and we ate it right away. ( Will have to make another)
It was so so easy to make the batter ( I Just mixed it in a bowl) and then I poured it into the mold. Actually, I made it with my 3 and 6 year old grandkids. Does it get any easier?
|Little hands mixing the batter|
To my surprise the finished product looked absolutely beautiful and tasted wonderful. I will be proud to serve my homemade gluten free challah this year at our holiday dinner for 20 !
The recipe is gluten free, grain free and dairy free. Also read why commercial honey is mostly from China- I buy local only here's why
Prep Time: 10 minutes
Bake Time: 40 minutes
Link to purchase a challah mold on Amazon or use a loaf pan( won't look braided, but still taste good)
if you purchase the large mold double the recipe; for ease I suggest the smaller mold . I found the big one too big and made challah for at least 8 because coconut flour is filling - and I only filled the large mold half way with batter
Ingredients for one small loaf/mold; double for the large mold but just fill the mold half way
6 large eggs, beaten
1 Tablespoon of raw honey ( or more if you like it sweeter)
1/2 cup coconut oil ( melted) or olive oil
1/2 cup coconut flour + 1 Tablespoon
1/4 tsp of sea salt
1 tsp baking powder ( aluminum free )
Preheat oven to 350 degrees.
In a large bowl mix the eggs, honey, and oil. In a small bowl mix the coconut flour, sea salt and baking powder and sift. Add the dry ingredients slowly to the wet ingredients while mixing with a fork until smooth and no lumps. Pour into the mold and bake for 35-40 minutes when it feels firm.
Remove immediately from mold and allow to cool on a cookie sheet.
Adapted this challah recipe from Lindsey's recipe at The Homemade Mommy
Here are some Links to my other Jewish holiday Cooking:
Author: Judee Algazi
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