This challah recipe has no oats. Many people who are sensitive to gluten are also sensitive to oats because the protein in oats, called avenin, is very similar in molecular structure to that of gluten. This recipe makes the most delicious challah that you and your family can enjoy at shabbat and festive meals. You won't be able to make the Hamotzi blessing on it because of the lack of oats.
Orly's Famous Gluten Free Challah (Oat Free)
Makes 1 plaited loaf or 12 small rolls
1 cup (235ml) luke-warm water (105—115°)
**plus another ¼ cup water (60 ml) if making rolls (see step in directions For Rolls below)
1 Tbsp. dry yeast/ 1- 7g packet of dry yeast
1 tsp white sugar
½ cup (170g) honey
1 large egg (or egg replacement for vegan option)
1/3 cup (72ml) oil
3 2/3 cups (484g) Blends by Orly Manhattan Blend
1 tsp baking powder
2 1/2 tsp. (13g) salt
Eggwash (1 egg yolk + 2 tsp water + 1/2 tsp salt)
Heat: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Cover a sheet pan with parchment paper.
Mix: In the bowl of a stand mixer with the paddle attachment, combine 1 packet of yeast, 1 tsp sugar, and 1 cup lukewarm water. Let sit for about 3 minutes. Add honey, egg, oil and mix together. In a separate bowl, mix together Manhattan Blend, baking powder and salt. Add the dry flour mixture into the mixing bowl and mix on medium speed for 3 minutes. The dough should feel soft and slightly sticky, but not like a batter. If the dough is too dry, add another tbsp. water. If making rolls (see step For Rolls below) gradually add another 1/4 cup of water and mix on medium speed until the dough is fully mixed.
Shape and Proof: Turn the dough out onto a surface floured with Manhattan Blend or rice flour. Divide dough into three equally sized parts. Sprinkle flour on top of the dough to prevent it from sticking to your hands. Carefully roll each portion into three long ropes. Add more flour to prevent the dough from sticking. Place each rope parallel to each other on the pan. Pinch the top ends together and braid the dough into a plaited loaf. If the dough sticks to your hands, you can dip your fingers in oil to help stick the ends of the dough together. Let sit in a warm and moist area for 45 min-1 hr covered with a warm wet towel to let the dough rise.
**For Rolls: If you want to make rolls, scoop up some dough with a large ice cream scoop and wipe on the side of the bowl to flatten. Release dough directly onto a baking sheet with parchment paper. The dough for rolls can be wetter than for shaped loaves because you don't need to be able to shape it with your hands. Since the dough is wetter, the final product will be fluffier and more moist.
Bake: Egg wash the top of the risen challah with a lightly beaten egg and bake the the challah for approximately 40-45 minutes, or until the color is a golden brown and the outside is crispy.
a) If this is your first time baking gluten free bread, start by making the rolls. They are really easy to make and are a good stepping stone towards your mastering the plaited loaf.
b) For letting the dough rise, I like to set my oven to warming mode (about 90-100 degrees F or 40 degrees C) and let the challah dough proof for about 30-45 minutes, until it almost doubles in size.
c) if you prefer to use a mold:
For loaves- you can spread the dough into a challah shaped silicon mould
For rolls- you can spoon the dough into muffin tins
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