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!
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:
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
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.
1/2 c. chopped medjool dates
1/4 c honey
1 tsp cinnamon
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.
12/7/2018 11:23:03 am
I have a long time affinity with bread because both my parents are bakers. Our family used to have a small pastry shop and my favorite childhood memory would be waking up to the smell of freshly baked bread at home. They used to bake different varieties of bread, and I'm lucky that I get to keep their recipes. I now own my own bakery, and am continuing my parent's legacy. I have to keep up with the times because some of my clientele have gluten based allergies, so I will be attempting to make this Gluten Free Oat Challah. I am hoping that it will turn out to be as good yours!
12/12/2018 10:22:31 am
Oh, please let me know how it goes! I would be happy to share some additional tips with you. You can knead it, but honestly, you are so much better off not kneading and not adding more flour. Leave the amounts as is and just let it rise. Also, use really quality ingredients. The egss and honey make a world of difference. Email me with questions or just to update me!
1/8/2019 07:30:26 pm
I made it and LOVE the taste but the bread falls apart when I slice it. I can eat it with my hands like cake but definitely not spread anything on it. Ideas of what I am doing wrong?
1/9/2019 08:01:18 am
Linda- sounds like too much flour or oil. Sometimes people add flour to recipe because it seems too wet and that causes that. Tell me more about when you made it and I can help!
2/9/2019 11:52:57 am
This was the best GF challah recipe. I have made. I have reviewed many and tried and re-tried at least 8 recipes.This recipe was delicious, moist and easy to follow. It didn't require additional GF flours and/or starches, which can be expensive. I loved it.
2/11/2019 07:48:22 am
Yovel- so glad you loved it! It has been incredible for our family. My goal with recipes is to make them gluten free, dairy free, easy and delicious. Enjoy!
9/12/2019 08:30:36 am
Instructions say to add egg, but it’s not listed in ingredient list. Is it just one egg???
9/17/2019 09:21:32 am
Hi Joyce! The recipe says 3 eggs at room temperature. Let me know if you have additional questions and enjoy!
6/18/2020 12:31:35 pm
Should I be using active dry yeast or instant?
6/21/2020 04:12:02 pm
Either is fine! Be sure to proof your yeast well!
11/1/2020 11:56:33 am
7/23/2020 04:34:17 pm
HI! Can I freeze the challah and warm it up a day later? Like will it be tasting the same?
8/3/2020 01:43:34 pm
Hi Liel-You can freeze the uncooked dough and then let it re-rise or you can freeze it once it is baked. It tastes amazing both ways! - Mitten
9/15/2020 08:08:23 pm
Mitten A Lowe
9/16/2020 12:34:12 pm
Yay!! I'm so excited! Enjoy and wishing you and your whole family a sweet new year 🍯🍎🍯🍎
10/5/2020 06:12:10 am
Having become celiac nearly two years ago I have been searching / experimenting for a hamotzi challah recipe since and this one is amazing! The taste, texture and colour is all so appealing! Thank you so much!!
10/5/2020 09:53:48 am
Hi Emma!!! I am so glad that you love it!!! That's exactly why I created this recipe! Enjoy!- Mitten
3/7/2021 12:24:14 pm
Hi Mitten! My cousin Kalman gave me your recipe and it was truly amazing! I have been craving challah ever since I was unable to eat gluten (8 years ago) This was a blessing and I love that I can use it for sandwiches! Thank you so much!
3/8/2021 11:13:17 am
Hi Rachel! Yayyy! This make me so happy! This is why I created this recipe. Enjoy!!! - Mitten
5/9/2021 11:10:03 am
I love this recipe and have been trying it in a bread maker. Have had one success and one less than success. Any tips? Or should I just skip the breadmaker??
5/11/2021 12:54:48 pm
Hi Lisa! I have never made it in a bread maker, but would love to if you found a way tot make that work. I always make it as described! I'm curious about the stickiness!- Mitten
10/7/2021 10:45:03 am
Hi! I’m making this recipe tonight. I’m doing 5 pounds though of homemade oat flour. I think that’s 6 times the amount in the recipe. Does that mean 18 eggs? Seems excessive but I’m fairly new at baking. Another recipe I found used with regular flour calls for 3 eggs for 5 pounds. Thanks!
10/7/2021 12:17:10 pm
Hi Rachel! If it is indeed 6 x the recipe, then it would be 18 eggs! That will be the equivalent of 6 full bread loaves. I am not sure of the weight off the top of my head! Did you weigh out 3 cups of oat flour? Enjoy! -Mitten
10/7/2021 02:48:48 pm
I should weigh it not just measure good idea!
10/14/2021 03:29:09 pm
Delicious! Came out great!! 2 questions please: after it rises a second time, do I punch down again?
11/18/2021 11:40:10 am
would this make a good gluten free thanksgiving stuffiing/dressing?
5/5/2023 01:03:52 am
Your writing is very clear and easy to follow. Thanks for sharing this informative post!
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