Try out this great Gluten free Challah recipe brought to you by Alaza Marton
aliza-marton
Equipment
You can buy the Challa molds from Amazon at this link.
Ingredients
41/3 cups water
5 tbsp yeast
5 tbsp sugar, or agave, or maple syrup, or honey
10 eggs
21/2 cups grape seed oil
1 cup agave,or maple syrup or honey
1 1/2 cups of rice milk
15 cups gluten free oat flour
3tbsp Xantham gum
2 tbsp salt
Instructions
1
In a bowl combine warm water yeast and sweetner. Let stand till it gets frothy 5-10 minutes.
2
Meanwhile I use a kitchen aid electric mixer to beat the eggs. Then I slowly add the oil, then agave, then rice milk. Beat for several minutes. In a separate bowl stir together flour, xantham gum and salt.
3
Pour yeast mixture into egg mixture for 2 minutes. I use a big spoon and scoop the flour slowly while the mixer is still mixing. Once the flour is all in the same bowl keep mixing another 5-10 minutes. This will help make the challah fluffy.
4
The dough is more like a batter than a dough and after you separate and make the bracha, I scoop it into a silicone shaped challah mold and cupcake tins. I bake at 350 for 15-20 minutes depending on size of cupcakes or 1/2 hour for the mold.
5
After 20 minutes the mold can be flipped onto a baking sheet cover with egg wash and sprinkle sesame seeds.
