Submitted by Miriam Vann
This challah is good for all diets. Whole 30, keto, Paleo. You can even sub the eggs for vegan eggs. Very healthy challah with a lot of nutrients.
I mix my gluten-free flour mixture in a Vitamix. You will need 4 cups of the mixture for this recipe.
Make almond milk and save 1 cup of the ground almonds (almond pulp).
Let the yeast proof.
Mix all dough ingredients well.
Rise for 30 minutes.
Will be very runny. I spoon onto a tray into rolls (I make about 15 rolls).
Bake for 20 minutes or so depending on the oven.
The gluten-free flour mix is my own, but I use the kitchen aid challah recipe from the Spice and Spirit cookbook.