Gluten-Free Challah Bread Recipe with Oat and Quinoa
Prep Time
2 hrs
Cook Time
45 mins
Total Time
2 hrs 45 mins
Servings: 1 loaf
  • 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 flour
  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 (made with the Lee Household Flour Mill), 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 the pan with clean towel and let rise for 1 ½ - 2 hours (preheat oven 15 minutes before it’s done rising).

  3. Preheat oven to 350° F.

  4. Remove towel and bake for 40-45 minutes. Remove to cooling rack and let cool before enjoying.

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