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In a regular bread recipe, the gluten acts as a binder and gives you the elasticity that you want in a good quality bread dough. Since there is no gluten in oat flour, we need something to bind the challah together, which is why we add xanthan gum and starch.
2 tablespoons Gefen Yeast
1 tablespoon sugar
1/2 cup warm water
4 – 4 and 1/2 cups certified gluten-free oat flour (whisk to remove lumps)
2/3 cup Gefen Tapioca flour (starch)
1 and 1/3 cups Manischewitz Potato Starch
1 tablespoon xanthan gum
3/4 cup sugar
1 teaspoon salt
4 large eggs
1/2 cup canola oil
1 cup seltzer
1 large egg
1 tablespoon warm water
sesame seeds, poppy seeds, dehydrated onion (optional)
In a small bowl combine the yeast, one tablespoon of sugar, and warm water. Allow the yeast to proof for five minutes.
In a large mixing bowl whisk together four cups of the oat flour with the tapioca flour, potato starch, xanthan gum, sugar, and salt. Make a small well in the center of the dry ingredients. Place the eggs, canola oil, seltzer, and yeast into the well. Mix until the ingredients are just smooth and combined.
Allow the dough to rest for two minutes. If the dough is particularly sticky or loose, add the remaining half cup of oat flour and mix until the dough is smooth.
Spoon the dough into a braided loaf pan, or form small dough balls and place into a standard loaf pan to form braids. (You can also drop the balls into a muffin pan to make rolls.) Cover the loaf and let rise for one hour.
Combine the large egg and warm water and brush over the risen loaf. Top with sesame or poppy seeds or dehydrated onion if desired.
Meanwhile, preheat the oven to 350 degrees Fahrenheit. When the challah has risen, bake for 30 minutes, or 20–25 minutes for rolls, until the top is golden brown.
1 loaf or 18 muffin-sized rolls
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A new favorite recipe for my gluten-free eaters.
I didn’t have tapioca flour, but my regular gluten-free flour blend worked just fine.
I did add baking powder though.
Thank you so much for this recipe!
I use it to make rolls for my son and he loves it!
I’ve tried other GF challah recipes and this is his favorite!
Is this a recipe requiring a Motzi bracha?
Hi, please ask your Local Orthodox Rabbi about what bracha to make on this challah. Thanks!
Excellent recipe. Everyone loves this! Definitely gonna be a regular in our home.
Is this challah supposed to be fluffy ? It came out delicious but was falling apart after opening it.
Oat flour is a more dense flour so it probably will not be as fluffy as regular white flour challah.
One change from the recipe – when mixing gluten free dough, we mixed it on medium-high for a few minutes. This causes the dough to trap air bubbles and it results in fluffier challah. (This is necessary because of the missing gluten).
This challah is delicious!!! Thank you for sharing the recipe!
We don’t care for Orly’s mix and we got bored of Rories mix. This recipe is so much better. It doesn’t have that grainy gluten free taste. It’s also a simple recipe that doesn’t take long to make. We polished off the rolls during the first days of Succos!
One recipe makes 22 rolls, measured 1/4 cup when filling the muffin pans. We use dark metal nonstick muffin pans. You can’t use disposable for oat rolls. It doesn’t come out the same. Before filling the muffin pan, put about 1-2 tsp of oil in each muffin, and spread it around. It makes the challah have a delicious crispy crust. When rising the rolls for an hour, cover them in plastic so the top doesn’t dry out. We let them rise on top of the preheated oven. We then basted and added everything mix and baked for 30 minutes.
Delicious!!!
The challah needs to rise for an hour. Hey all. This recipe was originally posted on koshereveryday.com – and it has a rise time of 60 minutes. I actually use the proof setting on my oven (bake 100 degrees), and the rise is amazing. You can let it rise for a shorter time, they will be way more dense. You can also substitute half of the sugar with honey – it’s even better that way! Post comments and let me know how yours turned out!!! All the best, Sharon
Sounds delicious! Thank you for your feedback!