Gluten-Free Challah with Oat and Quinoa Flour

Gluten-Free Challah with Oat and Quinoa Flour Recipe for a healthy twist on this traditional recipe
Serving Size: 1 Loaf Prep Time: 2 Hours Cook Time: 45 Minutes Cooking Temp: 375°F

1 package (about 1 tbsp.) active dry yeast

1 ¼ cups warm water

¼ cup honey

2 eggs

¼ cups vegetable oil (or grapeseed)

1 tsp cider vinegar

2 tsp sea salt;

1 tbsp xanthan gum

1 cup tapioca flour/starch

1 ½ cups oat flour

½ cup quinoa

  1. Place yeast and honey in the bottom of a large bowl. Cover with warm water and whisk until yeast is dissolved. Let the yeast foam and bubble for 1-2 minutes then mix in eggs, oil and vinegar. Continue to add in flours, salt and xanthan gum. Mix well.
  2. Pour mixture into a lightly greased 9x5 bread loaf pan smoothing the top.  To achieve a braided challah, you will need to use a braided loaf pan. Gluten-free bread dough does not braid well. Cover with pan with clean towel and let rise for 1 ½ - 2 hours (preheat oven 15 minutes before it’s done rising).
  3. Remove towel and bake for 40-45 minutes. Remove to cooling rack and let cool before enjoying.
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