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Gluten-Free Challah Muffins


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

1. In a mixing bowl, dissolve the sugar and yeast in the warm water, mix well and set aside until the yeast starts to foam, about 10 minutes.
2. In another bowl, combine the melted margarine, honey and eggs. Mix well.
3. Add to yeast mixture to the margarine, honey and eggs and mix well.

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.

7. Bake in a preheated oven (180 degrees Celsius/ 350 degrees Fahrenheit) for 20 minutes then switch the oven off and leave them in the oven for another 10 minutes. If you are using loaf pans bake them for 30 minutes, switch off the oven and leave them in for another 10 minutes.
8. Remove from oven, remove from muffin tray or loaf pans and allow to cool on cooling rack.