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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.
1 (7- to 10-gram) package rapid rising yeast
1 cup warm water
1 tablespoon sugar
1/4 cup margarine, melted
1/4 cup Gefen Honey
4 extra large eggs
1 teaspoon salt
1 teaspoon xanthan gum
1 and 1/4 cups brown rice flour
3/4 cup white rice flour
1 and 1/2 cups Gefen Tapioca Starch or other tapioca flour
1 heaped tablespoon coconut flour
1 heaped tablespoon Gefen Almond Flour
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.
In another bowl, combine the melted margarine, honey and eggs. Mix well.
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.
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.
Remove from oven, remove from muffin tray or loaf pans and allow to cool on cooling rack.
Yields 6 muffins
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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.