I tried the Vegan Challah Recipe and am so excited. It was really good! Nearly perfect. Much better than other brand mixes I tried.
— Rachel F, Customer

Gluten Free Vegan Challah Bread

So many people who are egg intolerant have been requesting an egg free (vegan) challah recipe.  Here is a vegan challah recipe that a very good vegan friend of mine shared with me.  Her version is made with wheat flour, but we've made some modifications to make it gluten free too!  

Yields 1 plaited loaf or 10 small rolls

1¼ cups warm water (105—115°)
1 Tbsp. dry yeast
1/2 cup sugar
1/3 cups olive oil
1 1/4 tsp. salt
1 tsp baking powder
1 lbs. Manhattan Blend
1/3 cups gluten free oats


Heat: Preheat the oven to 375 degrees Fahrenheit.   Cover a sheet pan with parchment paper.

Mix: In the bowl of a stand mixer with the paddle attachment, Combine yeast, sugar, oil and warm water. Let sit for 10 minutes until frothy.  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 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.  

***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. Let sit in a warm and moist area for 45 min-1 hr covered with a warm wet towel to let the dough rise.

Bake: Brush the top of your challah with a mixture of water and honey for a shiny look and bake the the challah for approximately 30 minutes, or until the color is a golden brown and the outside is crispy.

Note: If you are vegan and don't eat honey, you can use maple syrup or brown rice syrup to brush the top of your dough instead. 

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