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Forum
-> Recipe Collection
-> Challah and Breads
readreread
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 Fri, Feb 09 2024, 1:53 pm
I tried the one from Gluten Free on a Shoestring. Most of their recipes work great for me, but this challah definitely did not (even though I bought the flour blend that she makes/sells herself, used weights instead of volumes, etc). I ended up dumping the dough in a regular bread loaf pan and making a terrible brick of bread for my Celiac husband while I got to enjoy beautiful regular challah myself.
I'm starting to feel bad that my poor husband is always getting some awful rock instead of challah each Shabbos.
Does anyone have a tried and tested GF challah recipe they can recommend?
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anonymrs
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Fri, Feb 09 2024, 2:08 pm
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Best one I found is Rorie's full n free. It uses her oat dough mix And it's not bad. You can look on her website for instructions.
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keeptrying
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Mon, Feb 19 2024, 1:16 pm
I have the perfect recipe for you, almost taste like normal challah. Much better then oat challah.
Ingredients:
1 tablespoon of yeast
1 tablespoon of honey
500 mL of water
1/3 a cup of oil
one egg
one bag of one pound Milano flour (I buy this at bingo)
1/2 a cup of sugar
1 tablespoon of salt
Mix water with yeast and a bit of sugar (the sugar should be taken from the half a cup). Let it sit till it bubbles.
Then mix in the rest of the ingredients for 10 minutes. Let it rise for an hour. Shape into nine rolls and put it in mini loaf pans. Let it rise a bit more.
Egg the top and put on whatever toppings you would like. Bake at 3:50 for about 40 minutes till golden.
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mirimiri
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Wed, May 15 2024, 4:36 pm
| keeptrying wrote: | I have the perfect recipe for you, almost taste like normal challah. Much better then oat challah.
Ingredients:
1 tablespoon of yeast
1 tablespoon of honey
500 mL of water
1/3 a cup of oil
one egg
one bag of one pound Milano flour (I buy this at bingo)
1/2 a cup of sugar
1 tablespoon of salt
Mix water with yeast and a bit of sugar (the sugar should be taken from the half a cup). Let it sit till it bubbles.
Then mix in the rest of the ingredients for 10 minutes. Let it rise for an hour. Shape into nine rolls and put it in mini loaf pans. Let it rise a bit more.
Egg the top and put on whatever toppings you would like. Bake at 3:50 for about 40 minutes till golden. |
Hi, do you think this would work without the egg? Or maybe a flax egg?
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