Last updated on 6.1.2022
This recipe is for one small loaf.
You’ll need a challah form. The gluten free batter is too liquid to plaid.
1 tbsp instant yeast
3/4 cup warm water
1 tsp sugar
1 tbsp sugar
56 g butter – melted
3/4 tsp salt
3 large eggs
170 g gluten free flour (rice based)
1/2 tsp xanthan gum (skip if your blend already contains it)
1 egg white for brushing
In medium-large bowl, dissolve the yeast in water and 1 tsp sugar. Let it puff up for 5 minutes.
Add the remaining 1 tbsp sugar, butter, salt and eggs and beat together.
Add flour and xanthan gum and beat thoroughly until the batter is liquid and smooth.
Grease a challah form and fill 3/4 with the batter. The batter will rise significantly and can overflow the form.
Let proof for 45 minutes.
Bake on 180C (fan) for 35 minutes. Then turn it out onto a baking tray, brush with egg white and bake for additional 15 minutes until golden brown.
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