I made this beautiful gluten free challah from start to finish in 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 gluten, flour has no elasticity and it really is a challenge to braid. I made one once and it came out very dry , more like a pretzel.
I gave up until I decided to make a challah recipe with coconut flour batter and a challah mold. You could use one like I bought, or for Rosh Hashanah use a round bundt pan as the mold.
If you want the batter challah to look braided, you need to use a special challah mold that I bought on Amazon from The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL The mold has bumps that make it look like a real challah after baking .
The Kosher Cook KCBW0161 ROYAL CHALLAH SILICONE PAN -SMALL
I ordered the SILICONE PAN -SMALL and they shipped it so fast, I had it in time for the holiday.( It only took three days to get here). I made the challah right away.
It is 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 this grain free/gluten free dairy free challah looked absolutely beautiful and tasted wonderful. I will be proud to serve my homemade challah this year at our holiday dinner for 20 !
Does it taste exactly like regular Challah? No, it's texture is more like cake than bread, and it denser .But it slices beautifully and tastes delicious. If you are not an experienced bread baker, like me, and don't want to mess with yeast or risk a dry end product, then this simple batter quick bread type challah may be for you.
If you do not want to purchase the silicon challah mold you have two other choices:
1. Use a loaf pan. It will not look like a challah; It will come out like a quick bread.
2. Use a round bundt pan , especially for Rosh Hashanah, to get a round challah
Judee Algazi of Gluten Free A-Z Blog
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Link to purchase : CHALLAH SILICONE PAN -SMALL
Ingredients for one small loaf/mold; ( small is enough)
double recipe for the large mold but just fill the mold half way
5 large eggs, beaten
1 Tablespoon of raw honey ( or more if you like it sweeter)
1/2 cup olive oil
1/4 cup coconut flour
1/2 cup of ground almonds flour ( I bought mine at Trader Joe's)
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 and almond 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 until it feels firm. Remove immediately from mold and allow to cool on a cookie sheet.
MY NOTES: If you purchase the large mold double the recipe; for ease I suggest the smaller mold . I found the large mold too big - remember coconut flour is very high in fiber and very filling - you won't eat as much of this bread.. If you do want to purchase the large mold, you can just fill it half way and it worked fine and by buying the large mold , it will give you a choice to make a small or large challah!
*** I use only local raw honey as opposed to regular commercial honey that may originate in China here's why
Gluten Free traditional Jewish Holiday Recipes:
Gluten Free Matzo Ball Recipe ( the best and easy)
Rosh Hashanah (5 holiday vegetarian Recipes)
Click Here: CHALLAH SILICONE PAN -SMALL
Amazing Perfect Braid Royal Challah Silicone Bakeware-The Easiest Way to Bake Challah for Shabbos/Shabbat with No Braiding Needed!