Gluten-Free Challah Bread

Delight in the perfect balance of tradition and dietary inclusion with this gluten-free challah bread recipe! Soft, fluffy, and richly golden, this braided loaf delivers the classic challah texture and flavor without the gluten, making it ideal for those with gluten sensitivities. Made with gluten-free all-purpose flour, a touch of honey for natural sweetness, and enriched with olive oil and apple cider vinegar, this recipe ensures a tender crumb that’s as stunning as it is delicious. Braid the dough for a show-stopping presentation, and finish with a glossy egg wash to achieve that signature shine. Whether it’s for Shabbat, a special occasion, or simply to enjoy fresh-baked bread, this gluten-free challah is sure to impress. Perfect for sharing and savoring, it’s an inclusive twist on a beloved classic that everyone can enjoy.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 1

Ingredients

• 1 cup Warm water
• 1 tablespoon Dry active yeast
• 3 tablespoons Honey
• 3 large Eggs
• 1 quarter cup Olive oil
• 1 teaspoon Apple cider vinegar
• 3 cups Gluten-free all-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Xanthan gum
• 1 large Egg yolk
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a small bowl, combine warm water, dry active yeast, and honey. Mix well and let it sit for about 5-10 minutes until bubbles form and the mixture becomes frothy.

Step 2

In a large mixing bowl, beat 2 whole eggs and 1 egg white (reserve the yolk for the egg wash) with olive oil and apple cider vinegar until well combined.

Step 3

Add the yeast mixture to the egg mixture and stir to combine.

Step 4

In another bowl, whisk together the gluten-free all-purpose flour, salt, and xanthan gum.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer with a paddle attachment. Mix until the dough comes together. It should be a bit sticky but manageable.

Step 6

Transfer the dough onto a lightly floured surface using gluten-free flour. Knead gently for a few minutes. If the dough is too sticky, add a little more flour, one tablespoon at a time.

Step 7

Divide the dough into three equal parts. Roll each part into a rope about 12 inches long.

Step 8

Place the three ropes side by side on a lined baking sheet, pinch one end together, and carefully braid the ropes, pinching the other end to seal.

Step 9

Cover the braided loaf with a clean cloth and allow it to rise in a warm place for about 30 minutes or until it has noticeably increased in size.

Step 10

Preheat your oven to 350°F (175°C).

Step 11

In a small bowl, combine the reserved egg yolk with 1 tablespoon of water to create an egg wash. Gently brush the top of the risen challah with the egg wash.

Step 12

Bake the challah in the preheated oven for 25-30 minutes until it turns golden brown and sounds hollow when tapped on the bottom.

Step 13

Remove from the oven and allow to cool on a wire rack before serving.

Nutrition Facts

Serving size	923.7 grams (923.7g)

Amount per serving	% Daily Value*
Calories	2322

Total Fat 79.50g	102%
Saturated Fat 15.70g	78%
Polyunsaturated Fat 5.30g
Cholesterol 743mg	248%
Sodium 2628mg	114%
Total Carbohydrate 376.00g	137%
Dietary Fiber 12.40g	44%
Total Sugars 53.80g
Protein 34.20g	68%

Vitamin D 141IU	706%
Calcium 149mg	11%
Iron 6mg	35%
Potassium 450mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 5.8%

Carbs: 63.8%