Moist, Delicious Gluten Free/ Dairy Free Oat Challah (Hamotzi)

I'm finally getting this recipe out there.  I've made it a million times and sent it out a million more.  Here it is for everyone to enjoy!

I don't eat grains myself, but for those of you who do, you'll find that everyone loves this challah, and that it will often be chosen over the gluten one.  It's gluten free, dairy free and sweetened with honey or date paste. My kids and husband absolutely love it. The best part is that it is an oat flour bread and you can use it for the hamotzi blessing on Shabbat or other times.  This has been great for us when hosting.  We can make two loaves of this challah and not have to worry about making a wheat or spelt challah for others.  I also make this challah in bread pans because I find braiding  to be tedious. Braiding it is totally possible though! My loaves don't have the beautiful traditional braided look, but it's great sliced bread for sandwiches! 

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I double the recipe below every time for two loaves. Bob's gluten free oat flour comes in bags of 6 cups, so it's really easy for me to just use the bag and not measure.   This recipe also freezes well as dough or already baked

I hope that you enjoy this as much as we do!

This makes one loaf:

Ingredients:
1/3 c honey or date paste
2 1/4 tsp yeast 
3/4 c warm water
3 eggs room temp
1/4 c alternative milk room temperature (rice, hemp, almond etc)
1/4 c grapeseed or avocado oil
1 1/2 tsp salt
3 c gluten free oat flour
2 tsp xantham gum

Instructions:
1. Dissolve the yeast in water in bowl. Add the honey and let stand until bubbly. 
2. Add the salt, oil, egg, milk and mix well. 
3. In a separate bowl, mix the flour, salt and xantham gum.
4. Gradually add the flour mixture to the wet ingredients. The dough is gooey and wet. Knead if desired for 7-8 minutes (use well oiled hands).  Do not add more flour. I rarely knead this one, but I mix well with a wooden spoon. 
5. Let rise covered  and warm until doubled in size. 
6. Punch down, put into well oiled mini muffin pans or half loaf pans lined with parchment paper (my preference).  Rise again until doubled in size. 
7. Bake at 350 until golden brown.  About 40 minutes..
​8. Immediately remove from pans and cool on rack.

For Rosh Hashannah, add dates and a honey cinnamon glaze.  
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Ingredients:
1/2 c. chopped medjool dates
1/4 c honey
1 tsp cinnamon

Instructions:
1. Mix dates into the dough after the second rise and before putting into round baking dish.
2. Mix honey and cinnamon and use a knife to pull the mixture through in swirls.
3. Let rise a final time before baking.
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