Comments on: Challah Crown

By: Sarah

Sarah — Sun, 16 Jun 2013 20:03:59 +0000

I can’t get your flour in Canada, and really, really want to try this recipe. Any advice or substitutes? Thanks!

By: My first GF bread baking experiment | Kerry in Canada

My first GF bread baking experiment | Kerry in Canada — Wed, 01 May 2013 20:55:38 +0000

[...] found a GF challah recipe (http://blog.julesglutenfree.com/2011/12/challah/) and decided to try it out. I couldn’t get her specific type of flour in Canada so I used [...]

By: fran carbone

fran carbone — Tue, 30 Apr 2013 21:35:56 +0000

Thanks!!!! I will try with a GF mix. Can you sell your products anywhere in NJ??? That would be great to be able to just pick up in a supermarket. Thanks again for your help, going to try and see how this comes out

By: Jules

Jules — Tue, 30 Apr 2013 19:14:52 +0000

Hi Fran - good thinking to ask first! All gluten-free flour blends are different ... very different, actually. It's not like using a different brand of wheat flour. My flour has 5 gluten-free flours and xanthan gum together in a mixture that works well in nearly any type of recipe; other flours may have things like bean flour or lack xanthan gum -- they would produce very different results and may fail altogether. If you don't have my flour, do you have any of my cookbooks that give recipes for making a homemade blend (without modified tapioca starch) with the proper bulk flour: starch ratio for recipes like this? Sounds like you might have the ingredients you need and don't mind mixing them, so I'd suggest first making your own mix from one of those recipes to use in this bread recipe for the best results.

By: fran carbone

fran carbone — Tue, 30 Apr 2013 18:16:27 +0000

Hi was searching for a GF challah to make french toast this weekend and am wondering If I do not have your flour blend would I be able to use another all purpose gf flour blend?? thanks!!!! Or a mix of ingriendents I can do at home. I do have all the ingredients just not modified tapioca. thanks again

By: Jules

Jules — Wed, 03 Apr 2013 15:25:02 +0000

Hi Amy, this dough should not be like pancake batter, but it is wet and sticky until you roll it in more flour. Elevation could certainly be playing a roll here. Make a note and next time you make the recipe, maybe add 1/2 cup of flour to the dough and then be sure to have extra to roll the dough in to keep it from being sticky. Hopefully that will take care of the over-floured taste, and make it easier to work with, as well!

By: Amy Pope

Amy Pope — Mon, 01 Apr 2013 21:40:34 +0000

Maybe it has something to do with our elevation, or the humidity… or something. But when I made the bread according to instructions, my dough was the consistency of pancake batter until I added an additional cup of flour. So I added the additional cup, which made the braiding possible… but the taste was slightly floury. How would you compensate for an elevation, or whatever problem that caused my liquids/dry ratio to be wrong?

By: Jules

Jules — Tue, 19 Feb 2013 18:46:51 +0000

Hi John, if you ever have recipe questions, feel free to email customer support at Support@JulesGlutenFree.com to walk through a recipe with you. This dough is very wet, but once rolled in more flour on the rolling surface, it’s easy enough to manage. A bench scraper or even a rubber spatula can help. The recipe calls for 1 cup of yogurt, or 8 oz, which is far less than two 6-oz containers. Perhaps you did add a bit too much yogurt? At any rate, it should not have been too wet to work with or baked up dense (although I applaud you for putting the wet dough in a loaf pan and seeing if you could salvage something!). Please do email support and let’s try to figure out what went wrong, because this is a wonderful recipe and I want you to be able to enjoy it!

By: John

John — Tue, 19 Feb 2013 18:07:46 +0000

Hi Jules

I recently made the trek into San Francisco to pick up a bag of your flour and try this recipe (for Vday French Toast). I followed the directions to a tee but my dough came out ridiculously wet…as in way to wet to do anything with it. It was all i could do to scoop it up and throw it into a loaf pan and it predictably came out extremely dense after that. My only guess is that the recipe means 1 “container” (6 oz) of the yogurt instead of 1 “cup”?? I used a full cup which is almost two containers…

By: Jules

Jules — Fri, 08 Feb 2013 16:46:49 +0000

Oh Laurie, that is so wonderful to hear! Thank you so much for sharing that with me – you made my day! And the challah as Easter bread sounds amazing! Good thing there’s still time for me to make it before Easter!! If you want to give my cinnamon rolls recipe a try, you can compare and see which version your family prefers! All the best to you and your daughter!