Gluten-Free Oat Challah

5
(8)
  • Cooking and Prep: 50 m
  • Serves: 10
  • Contains:

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.

Ingredients (15)

Main ingredients

Egg wash

Toppings

Start Cooking

Images:

Make the Challah

1 loaf or 18 muffin-sized rolls
  1. In a small bowl combine the yeast, one tablespoon of sugar, and warm water. Allow the yeast to proof for five minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Combine the large egg and warm water and brush over the risen loaf. Top with sesame or poppy seeds or dehydrated onion if desired.
  6. 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.



  • Hadassa

    Posted by Hadassa1992 |2021-05-27 06:00:32
    Replies:
    0
    0
  • Hadassa

    Excellent recipe. Everyone loves this! Definitely gonna be a regular in our home.
    Posted by Hadassa1992 |2021-05-27 06:01:14
    Replies:
    0
    0
  • joseph

    Is this challah supposed to be fluffy ? It came out delicious but was falling apart after opening it.
    Posted by jd |2020-12-13 16:46:59
    Replies:
    Raquel Admin - Kosher.com Admin
    Oat flour is a more dense flour so it probably will not be as fluffy as regular white flour challah.
    Posted by raquel_kosher|December 14, 2020
    0
    1
  • Yael Goldberg

    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).
    Posted by momnj |2020-10-06 08:33:12
    Replies:
    0
    0
  • Yael Goldberg

    Posted by ygoldbergnj |2020-10-06 07:43:17
    Replies:
    0
    0
  • Yael Goldberg

    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!!!
    Posted by ygoldbergnj |2020-10-06 07:43:39
    Replies:
    0
    0
  • Yael Goldberg

    Posted by momnj |2020-10-06 08:30:46
    Replies:
    0
    0
  • Sharon Matten

    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
    Posted by Sharon Matten |2019-09-26 18:55:48
    Replies:
    Raquel Admin - Kosher.com Admin
    Sounds delicious! Thank you for your feedback!
    Posted by raquel_kosher|October 2, 2019
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Hadassa

    Excellent recipe. Everyone loves this! Definitely gonna be a regular in our home.
    Posted by Hadassa1992 |2021-05-27 06:01:14
    Replies:
    0
    0
  • joseph

    Is this challah supposed to be fluffy ? It came out delicious but was falling apart after opening it.
    Posted by jd |2020-12-13 16:46:59
    Replies:
    Raquel Admin - Kosher.com Admin
    Oat flour is a more dense flour so it probably will not be as fluffy as regular white flour challah.
    Posted by raquel_kosher|December 14, 2020
    0
    1
  • Yael Goldberg

    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).
    Posted by momnj |2020-10-06 08:33:12
    Replies:
    0
    0
  • Yael Goldberg

    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!!!
    Posted by ygoldbergnj |2020-10-06 07:43:39
    Replies:
    0
    0
  • Sharon Matten

    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
    Posted by Sharon Matten |2019-09-26 18:55:48
    Replies:
    Raquel Admin - Kosher.com Admin
    Sounds delicious! Thank you for your feedback!
    Posted by raquel_kosher|October 2, 2019
    0
    1
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