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Perfected Gluten Free Challah or Bread


Submitted by Naomi Greenberg


After suffering for a year with store-bought frozen GF rolls which crumbled into sand, my husband also discovered he had celiac and I knew he wouldn’t suffer these! I found a recipe online which I have changed and adapted and changed and adapted and have now found perfection!


This Gluten Free Flour Mix can be used to substitute for regular flour, cup for cup.



In a mixing bowl, place yeast , sugar and warm water. Leave until fermented and bubbly. Add egg, oil, honey, water, and vinegar and mix. Add GF oat flour, GF flour, tapioca, xantham gum and salt. Mix well, turning the mixture. Leave for 5-10 minutes and mix again


Turn into silicon loaf pans or muffin pans. Cover with plastic wrap and leave to double in height. Bake in pre-heated oven (180 degrees C) for half an hour.


Remove from pan, turn over and return for another five minutes.