Gluten-Free Challah Bread

Ingredients

• 2¼ cups King Arthur gluten-free bread flour
• ⅓ cup tapioca starch
• 2 tsp kosher salt
• 3 tbsp granulated sugar
• 2 tsp instant yeast
• 2 tbsp psyllium husk powder
• 2 large eggs
• 1 large egg yolk
• 1 cup warm water ((about 105-110°F / 40–43°C))
• ¼ cup vegetable oil
• 2 tbsp honey
• 1 egg
• 1 tbsp water
• sesame seeds* (optional)

Steps

1. 1

   Gather and measure all ingredients.

2. 2

   In a small bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.

3. 3

   Stir in psyllium husk powder to foamy yeast mixture and let set for 5 minutes to create a thick gel. This step is key for structure in gluten free Challah dough.

4. 4

   In the bowl of a stand mixer, whisk together the GF bread flour, tapioca starch, and salt.

5. 5

   Lightly beat the eggs and yolk. Add to the flour mixture along with the oil, honey, and yeast mixture. Mix using the paddle attachment on medium speed for 4-5 minutes, until the dough is smooth, sticky, and cohesive. It will resemble a thick tacky batter more than a traditional bread dough. Let the dough rest at room temperature for 10-15 minutes to fully hydrate.

6. 6

   Cover dough with plastic wrap or a clean towel and let rise in a warm, draft-free spot for 45-60 minutes. The dough will look visibly puffed but will not double in size.

7. 7

   Refrigerate the dough for 20-30 minutes. This firms it up and makes shaping much easier.

8. 8

   Oil your hands generously. Divide the dough into 3 equal portions, about 270g each. On a parchment lined baking sheet, gently roll and pat each portion into a 12-14 inch rope.

9. 9

   Gently braid ropes together***:- Pinch the tops of all three strands together.- Cross the right strand over the center.- Then cross the left strand over the new center strand.- Repeat, alternating sides, until loosely braided.- Pinch and tuck the ends underneath to finish.

10. 10

    Cover braided loaf loosely with plastic wrap and let rise for 30-45 minutes, until slightly puffed. Meanwhile, preheat oven to 350°F (180°C).

11. 11

    Whisk together the whole egg and water to create the egg wash and gently brush over the loaf and sprinkle with sesame seeds if using.

12. 12

    Bake for 25-30 minutes, until golden brown and the loaf sounds hollow when tapped. Tent loosely with foil if browning too quickly.

13. 13

    Transfer to a wire rack and let cool fully before slicing. This is essential for proper crumb structure in gluten free bread.