This recipe has a percentage of oat content so that you can wash your hands and make a Hamotzi Blessing on the challah. If you want to be able to make a Birchat Hamazon (Grace After Meals) too, you have to make the flour content over 50% oats. See note at the bottom of the recipe for how to modify. If you want to make this recipe oat free, replace the 1/3 cup of oats with an additional 1/3 cups of Manhattan Blend.
Orly's Famous Gluten Free Challah
Makes 1 plaited loaf or 12 small rolls
1¼ cups warm water (105—115°)
1 Tbsp. dry yeast
1 tsp white sugar
½ cups honey
1 large egg (or egg replacement for vegan option)
1/3 cup oil
3 1/3 cups (16 oz.) Blends by Orly Manhattan Blend
1/3 cup gluten free oats or oat flour (*see notes below)
1 tsp baking powder
2.5 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 cup lukewarm water and 1 tsp sugar. Let sit for about 5 minutes. Add honey, egg, oil and mix together. In a separate bowl, mix together Manhattan Blend, oats, baking powder and salt. Add the dry flour mixture into the mixing bowl and mix on medium speed for 3 minutes. Gradually add another 1/4 cup of water and mix on medium speed until the dough is fully mixed. The dough should feel soft and slightly sticky, but not like a batter. Add more flour if the dough is too wet.
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.
Bake: Egg wash the top of the risen challah with a lightly beaten egg and bake the the challah for approximately 30 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
d) *If you don't want to use oats, use 3 2/3 cups of Manhattan Blend instead.
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