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6 Servings
1 Hour
Allergens
Determined to face the challenge and not cower
I started to play with some gluten free flour
Almond, potato, coconut and rice
Just a few of them, to make something ‘nice’
I played and played for many an hour
Trying to create something to devour
Tapioca, xanthan gum, corn and yeast
Mixing, blending, but no kneading, at least
Once risen, then baked, it sure could compete
With a regular Shabbos Challah made from wheat.
Yields 6 muffins
Sift the dry ingredients into the wet ingredients and mix well to form a smooth, yet wet dough. Do not over-mix, just until well blended.
Divide the dough into a lightly greased six-cup muffin tray or two small loaf pans.
Egg wash before it starts to rise, as the dough may be too soft to paint and collapse once it rises.
Question regarding the brocha for these challah muffins Hi, I wonder if these challah muffins qualify for taking challah and the brocha of hamotzi, in which case calling them challah muffins can be misleading. I think it would be helpful if this could be clarified and noted together with the recipe.
HI Gitty.
Great question!
I think that is probably a better questions posed to your LOR. Kosher.com doesn’t pasken on such questions. Good luck.
If you open this recipe attached to your question, you can scroll down and there is an article with the explanation of what is Challah. I have a few “gluten-free” relatives and I know that the bracha for these muffins is Shehakol and has no obligation to take challah. Sometimes, challahs are made with gluten free oats and one can say hamotzi over them. But if you are worried, as Chaia suggested, ask your Rav.