No Rosh Hashanah table is complete without a braided Challah. A gluten-free diet doesn’t mean you have to miss out! Whether you’re looking to complete your Rosh Hashanah table, or just wanting to get into gluten-free bread making, this recipe is for you. As a bonus, this recipe makes TWO delicious, large braided Challah loaves—one for you, and one to share with a friend, neighbor, or loved one!
PrintBraided Challah
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No Rosh Hashanah table is complete without a braided Challah. A gluten-free diet doesn’t mean you have to miss out! Whether you’re looking to complete your Rosh Hashanah table, or just wanting to get into gluten-free bread making, this recipe is for you. As a bonus, this recipe makes TWO delicious, large braided Challah loaves—one for you, and one to share with a friend, neighbor, or loved one!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 2 large, braided loaves (32 servings)
Ingredients
- ⅓ cup very warm water
- 1 package rapid rise yeast
- 4 cups gluten-free all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 5 egg yolks
- 1 cup plain yogurt
- ⅓ cup vegetable oil
- ¼ cup honey
- 1 teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- 1 whole egg
- 1 teaspoon water
Instructions
- Cut two pieces of parchment paper the length of a baking sheet. Set each piece of parchment paper in front of a baking sheet on the counter. Being prepared and having the parchment close to the baking sheets is very important for this recipe!
- In a small bowl, combine the warm water and yeast. Let sit for about 5 minutes until foamy.
- In a mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, using the paddle attachment, beat together the yeast mixture, egg yolks, yogurt, oil, honey, apple cider vinegar, and vanilla extract.
- Slowly add the dry ingredients into the wet ingredients, mixing well after each addition.
- Oil your hands well, and transfer the dough to one piece of parchment paper. Divide the dough into 6 equally-sized pieces. Place three pieces on one piece of parchment paper and three on the other.
- Roll each piece of dough into a ball and then roll out into a rope about 15 inches long. Pinch together one end of each rope and then gently braid the dough ropes together. Pinch together at the opposite end. Repeat with the other three pieces of dough.
- In a small bowl, whisk together the whole egg and water to make the egg wash.
- Brush the egg wash mixture over the surface of each braided loaf, then cover and place in a warm place to rise for about 20 minutes.
- While the dough is rising, preheat oven to 350 degrees Fahrenheit. Bake the braided loaves for 30 minutes. Remove from oven and cool before slicing.
- If you don’t plan to eat both loaves right away, wrap the loaves in foil, then place in a plastic zip-lock bag before freezing.
