Gluten Free Ultimate Challah Recipe
Finally, a Gluten Free challah You will actually LOVE to eat!

When the dough chilled, it is very easy to braid it, shape it as a round challah or to cut and shape the dough into small balls.


1 package (1.1LB)  Extra White Gold gluten free bread  flour
1 tbsp. dry yeast(1 envelope)
50 gr (1/4 cup ) sugar
1 egg(L)
240 ml.(1 cup) lukewarm water
¼ cup pieces of  butter/ margarine room temp (very soft)
1 ½ tsp. salt
1 egg for egg wash + 1 tablespoon honey or date syrup (optional)

Sesame seeds (optional)

  1. In a mixer bowl, mix the flour, sugar and yeast.
  2. In a different bowl, mix the egg, water and pour to the mixer bowl. Mix well. Add gradually soft butter/ margarine.  Add salt and mix on a low speed for 4 minutes.
  3. The dough should be sticky. If it is dry, add 3 tablespoons of water.
  4. Let rise for two hours, oil spray the dough and cover with plastic wrap in a warm dry place. Or we recommend to let it rise in the fridge over night for a better rise.
  5. Take out your dough from the fridge, flour your surface with some gluten free flour and with oiled hands, shape into 3 logs and braid .You can put the dough in a bread loaf without shaping it.
  6. Let the dough rise for a second rise for 15 minutes.
  7. Heat the oven to 375 deg. Lay inside the oven (in the low part of the oven), a dish with very hot water.  Brush gently with an egg wash and honey. Sprinkle sesame seeds (optional).
  8. Bake for 35 minutes, until golden brown.




Gina Asmoled

Gina Asmoled

I made this challah recipe for Shabbat dinner. It was great. I used canola oil and refrigerate the dough even more than 12 hours. The dough is amazing!!



When do I add the butter? It’s listed in the ingredients but not in the recipe. Thank you.

Write a comment

Comments are moderated