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Challah

Challah Bread (gluten free, low FODMAP, lactose free)

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Gluten free challah that is soft and buttery enough to be enjoyed plain. This recipe is for one small loaf.
Course Appetizer, Breakfast
Cuisine Jewish
Keyword buttery, hannukah, soft
Prep Time 50 minutes
Cook Time 50 minutes
Servings 1 loaf

Equipment

  • 1 challah form

Ingredients

Starter

  • 1 tbsp instant yeast
  • ¾ cup warm water
  • 1 tsp sugar

Batter

  • 1 tbsp sugar
  • 56 g butter melted
  • ¾ tsp salt
  • 3 large eggs
  • 170 g gluten free flour rice based
  • ½ tsp xanthan gum skip if your blend already contains it

Brushing

  • 1 egg white for brushing

Instructions

  • In medium-large bowl, dissolve the yeast in water and 1 tsp sugar. Let it puff up for 5 minutes.
    1 tbsp instant yeast, ¾ cup warm water, 1 tsp sugar
  • Add the remaining 1 tbsp sugar, butter, salt and eggs and beat together.
    1 tbsp sugar, 56 g butter, ¾ tsp salt, 3 large eggs
  • Add flour and xanthan gum and beat thoroughly until the batter is liquid and smooth.
    170 g gluten free flour, ½ tsp xanthan gum
  • Grease a challah form and fill 3/4 with the batter. The batter will rise significantly and can overflow the form.
  • Let proof for 45 minutes.
  • Bake on 180C (fan) for 35 minutes. Then turn it out onto a baking tray, brush with egg white and bake for additional 15 minutes until golden brown.
    1 egg white