1 package (about 1 tbsp.) active dry yeast
1 ¼ cups warm water
¼ cup honey
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
- 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.
- 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).
- Remove towel and bake for 40-45 minutes. Remove to cooling rack and let cool before enjoying.