Gluten Free Challah

Tags: bread - Jewish - vegetarian - holiday - Rosh Hashanah - Gluten Free - GF Bread - GF Jewish - GF Vegetarian - GF Holiday - GF Rosh Hashanah
Active Time: 30 minutes
Passive Time: 3 hours
Serves: N/A

The best GF challah ever

King Arthur Flour

• King Arthur GF Bread Flour: 360 g + extra for rolling dough
• Water: 227 g, lukewarm (about 1 cup)
• Eggs: 2 large
• Egg yolks: 1 large (reserve white for topping)
• Vegetable oil: 50 g
• Granulated sugar: 50 g
• Instant yeast: 2 tsp
• Table salt: 1 tsp

• Egg white: 1 large, beaten

• Poppy or sesame seeds: optional, for sprinkling

• Store well-wrapped at room temperature for 2-3 days, or freeze for longer storage
• Can braid for Rosh Hashanah and Yom Kippur with instructions here

1. Combine flour, water, eggs, egg yolk, vegetable oil, sugar, yeast, and salt in the bowl of a stand mixer. Mix with the flat beater attachment until a sticky, dough-like batter forms, about 1 minute on medium speed. Cover dough with plastic wrap and set aside for 20 minutes, until the dough is noticeably firmer and less sticky
2. Transfer dough to GF floured surface and gently knead, folding in half towards you then patting down, turning 90 degrees, and folding it again. Continue until dough is firmer to the touch, smooth, and easier to handle, about 15 folds. Sprinkle with GF flour as needed to prevent sticking. Transfer dough to a bowl, cover, and allow to rise for 40 minutes until puffy and increased in size by about 1.5 times
3. Line a baking sheet with parchment paper
4. On a GF floured surface, gently deflate the dough and repeat the kneading motion about 6 more times to bring the dough together in a smooth, cohesive ball.
5. Divide the dough into three equal pieces (about 270 g each) and roll into three logs. Braid loosely, pinching at the ends
6. Transfer challah to prepared baking sheet and brush dough with egg wash. Cover and allow to rise for 15 - 30 minutes, until just puffy (underrising is better than overrising). Preheat oven to 350F during this rising step
7. Brush the braid with egg wash again and sprinkle with seeds as desired
8. Bake 30-40 minutes, until well browned. A digital thermometer will read between 190F and 205F when done
9. Remove from oven and allow to cool completely before slicing