Gluten-Free Challah Bread

Ingredients

• 3 1/2 cups gluten-free 1-to-1 baking flour
• 2 tablespoons psyllium husk powder
• 2 1/4 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 1/4 cup honey
• 3 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 1/4 cup vegetable oil
• 3/4 cup warm water (110°F / 43°C)
• 1 large egg (beaten, for egg wash)
• 1 tablespoon sesame seeds (optional, for topping)

Instructions

1. 1

   In a large bowl, whisk together the flour, psyllium husk powder, yeast, and salt.

2. 2

   In a separate bowl, whisk together the honey, eggs, egg yolk, oil, and warm water.

3. 3

   Pour the wet ingredients into the dry and mix until a soft, slightly sticky dough forms. Let rest for 10 minutes for the psyllium to hydrate.

4. 4

   Divide the dough into 3 equal portions (or 6 for a traditional 6-strand braid). Roll each into a rope about 14 inches long, using oiled hands to prevent sticking.

5. 5

   Braid the 3 strands together, starting from the middle and working outward. Pinch the ends and tuck them under.

6. 6

   Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let rise for 1 hour until puffy.

7. 7

   Preheat your oven to 350°F (175°C).

8. 8

   Brush the challah gently with beaten egg and sprinkle with sesame seeds if desired.

9. 9

   Bake for 35-40 minutes until deep golden brown and the internal temperature reaches 190°F (88°C).

10. 10

    Cool on a wire rack for at least 20 minutes before slicing. The bread is beautifully soft and slightly sweet.

Recipe Variations

• →Raisin Challah: Fold 1/2 cup raisins into the dough before shaping.
• →Apple Honey Challah: Add 1 cup diced apple and extra drizzle of honey — perfect for Rosh Hashanah.
• →Everything Challah: Top with everything bagel seasoning instead of sesame seeds.

Nutrition Facts

Per serving