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.