Vegan Gluten Free Challah

 

Way back in 2013, I had a recipe for a gluten free, vegan challah. It was fair, but it was a pain to make, and the end result was always disappointing. Fast forward to 2022, and I was looking for new inspo for Friday nights, using the then new, Just Egg. This recipe is also a lot of ingredients and a lot of steps, but the end result is a moist, tasty challah that often doesn't last until Saturday morning. The trick is letting the dough rise in the oven (OFF) but after the oven has been warm for a bit. 

Also--it can be baked in any bread pan, but I like baking it in the pan where it takes the shape of a traditional braided challah. 

  • 2 1/4 teaspoons active dry yeast (or one packet)
  • 1 teaspoon sugar
  • 3/4 cup warm water
  • 2 cups gluten-free oat flour
  • 1/4 cup gluten-free rice flour (I prefer white, but brown works)
  • 1/2 cup gluten-free potato starch
  • 1/2 cup gluten-free tapioca starch
  • 1 tablespoon xanthan gum
  • 1 teaspoon kosher salt
  • 1/4 cup maple syrup
  • 1/4 cup neutral oil, like vegetable, etc.
  • 1/2 cup almond milk
  • 6 Tablespoons Just Egg
Preheat your oven to 200 degrees. 

Place the yeast and sugar in a liquid measuring cup and add enough warm water to equal 3/4 cup. Stir well, and set aside. This is the proof process. Ideally, after a few minutes the little yeasties will eat the sugar and it will bubble up nicely. If it doesn't, that generally means your yeast is bad!

While the yeast is feasting on the sugar, combine all of the dry ingredients in a medium bowl, and whisk together well.

In a stand mixer with the whisk attachment, add the maple syrup, oil, almond milk and Just Egg. Whisk on medium for a few minutes to incorporate all of the ingredients. Add in the yeast/water/sugar mixture, and mix again to combine.

While the stand mixer is on low, slowly add the flour mixture and whisk together until all of the dry and wet ingredients are incorporated. If you have never made gluten free bread before, note that the dough here feels more like a batter and less like a traditional, kneadable dough. In fact, you really can't knead it, and you don't have to!

Take your loaf pan or challah mold, and spray with non stick spray. Pour your batter into the pan and spread it evenly. 

TURN OFF YOUR OVEN!

Cover the pan with a dish towel, and place it in your warmed (BUT OFF) oven for about 1.5-2 hours. The bread dough will rise in the warm oven.

Remove the pan, and pre-heat the oven to 375. Once pre-heated, bake the bread for about 25-30 minutes. It is done when the top is golden brown and a toothpick inserted in the middle does not return raw dough.

Remove from the oven, and inver the pan onto a baking rack to cool the fresh challah. 

Place leftovers into a zip lock back, and eat within a day or so. Fresh gluten free bread goes stale fast, so eat eat!