Gluten Free Challah
Fresh out of the oven, so I don't know what they taste like but they smell like normal challahs. Same recipe as the non-gluten free:
Basic challah recipe that makes two loaves. Theres a good challah braiding video here.
- 1-1/4 cup warm water (approx. 100 F.)
- 1/3 cup of granulated sugar and an extra pinch to start the yeast
- 4 teaspoons dry yeast
- 2 eggs plus 1 egg yolk
- 4 tablespoons honey
- 1/3 cup vegetable oil
- 6 cups bread flour
In the machine, place water and pinch of sugar. Stir in yeast. Let mixture stand for a few minutes to dissolve yeast. Then add the sugar, eggs, yolk, honey and oil. Add all but 1/2 cup of the flour.
Process on 'dough' cycle and remove when kneading ends.
Dust in additional flour as dough forms into a ball and seems wet enough to receive remaining flour. Usually it takes all the flour, but holding some back as the dough matures through kneading results in a better mixture. You will also notice that on humid days, the recipe will absorb a larger amount of flour. This is normal. When the dough cycle is complete, prepare egg wash and divide dough into six sections and braid into 2 loafs.
Line a baking sheet with baking parchment. Place bread on sheet. Generously brush bread with egg wash. Place whole baking sheet into a large plastic bag or under a towel. Allow bread to rise 30 to 40 minutes (until almost doubled). Brush again with egg wash.
Preheat oven to 375 F. Place bread in oven, reduce heat to 350 F. and bake 30-35 minutes.
Comments (10)
fawnridge (Ricky)
5 years agoMuch more dense, not the same flavor, not as sweet. One loaf for French toast tomorrow morning.
Related Discussions
Gluten Free, MSG Free, Free Yuzu
Comments (2)Thanks, Islay. Kabocha squash is very hard. Not only that the shape makes it dangerous to cut horizontally. That of course makes it a challenge for me to make it even more difficult. :-) I used my wood shop's jig saw. It took a few second to make that complicated cut. :-) dcarch...See MoreLOOKING for: Wheat-free, gluten free bread recipe
Comments (2)Terri_pacnw is doing gluten free, but maybe not yeast. She does keep up with a lot of blogs so I bet she would know some other resources. On the CF.......See MoreLOOKING for: Wheat-free, gluten-free bread recipes
Comments (3)The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina...See MoreGluten-free, dairy-free recipes which might appeal to a young man.
Comments (50)Well, despite my good intentions, I didn't get any baking done because my son-in-law awoke before everyone else yesterday, and used all the eggs to make us Mother's Day breakfast. Who could complain about that? ;) I spoke to my brother (nephew's father) who does most of the cooking for their family; he said they'd made spaghetti using the gluten-free product we'd given my nephew. They all, including the two teenagers, liked it, and brother said he couldn't tell any difference in taste from semolina pasta. Most of the time, I try to tailor recipes to my family's tastes, or convenience, so I appreciate the discussions of different methods and substitutions of ingredients. Thanks again to all of you who have shared real life experiences and advice about gluten-free/vegan cooking and medical issues. My SIL (nephew's mother) shares a practice with a local internist, so I think they have the medical issues covered. I'm just trying to help out with my specialty--as the family baker....See More
plllog
5 years ago
colleenoz
5 years agofawnridge (Ricky)
5 years ago
party_music50
5 years agoplllog
5 years agofawnridge (Ricky)
5 years ago
foodonastump