Gluten-Free Challah
A golden, lightly sweet braided challah made with honey, eggs and oil, so it is dairy-free. A psyllium-based gluten-free yeast dough can be rolled into ropes and braided by hand, then brushed twice with egg wash for a deep shine.
At a glance: This hard baking recipe yields 12 servings in about 3h (30 min prep, 40 min cook). It uses 13 ingredients — including warm water, instant yeast, honey — and walks through 8 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Challah: When preparing this baking recipe, if you bake this alongside a standard challah, use separate boards, bowls, towels and baking sheets, and bake the gluten-free loaf first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Challah: Psyllium husk and a gluten-free all-purpose flour blend take the place of flour that contains gluten, which lets the dough be rolled into ropes and braided. Use psyllium, instant yeast, seeds and a flour blend labeled gluten-free.
Ingredients
Shop links on this page are for instant yeast, honey, psyllium husk powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Braid the challah loosely. Gluten-free dough stretches less than standard bread dough, and a tight braid tears apart at the seams as the loaf rises.
- Brush on the egg wash twice, once before the rise and again just before baking. The double coat gives the challah its deep, glossy color.
- Leftover challah makes very good French toast. Slice it thick and let it dry on the counter for a few hours first so it soaks up the custard without falling apart.
Common questions
How long does Gluten-Free Challah take?
Gluten-Free Challah takes about 3 hours, including resting time: 30 minutes to prep and 40 minutes to cook, for 12 servings.
What should I check before making Gluten-Free Challah with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Challah?
Check warm water, about 110°F, instant yeast, honey before they go into Gluten-Free Challah. If you bake this alongside a standard challah, use separate boards, bowls, towels and baking sheets, and bake the gluten-free loaf first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Challah use?
Gluten-Free Challah relies on a gluten-free all-purpose flour blend, xanthan gum, psyllium husk. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free Challah be stored?
Leftover challah makes very good French toast. Slice it thick and let it dry on the counter for a few hours first so it soaks up the custard without falling apart.
Learn More
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