8 Servings
50 Minutes
Allergens
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.
Is the oat in here for texture/consistency or taste? My Rabbi said it is hamotzi if it’s in there for taste, but not hamotzi if it’s in there for texture consistency – so trying to figure that out. Thank you!
Consistency- the flavor of oats is pretty light
Can I try adding some baking powder? I find that it adds fluffiness to GF challah.
Sure, if you’ve done it before and it worked you can try that.
how many challahs does this recipe provide?
Looks like it would make 2