Gluten-Free Challah with Apples & Raisins

5 Posted on December 5, 2012 - by Jules Shepard

Categories: All, Breads, Holiday, Recipes

Tags: , Challah, Dairy-Free Bread, Gluten-Free Bread, Hannukah Recipes, Jewish Recipes

Jewish holidays have wonderful traditions, most involving food. One of my favorites is challah, a yeasted egg bread that is served on religious occasions and at ceremonies. Challah is not just reserved for these special meals, though. It’s a wonderful treat for anyone at any time of year.

In fact, it’s not only a truly delicious bread, it’s also one that will impress any guest or crowd. The braids merely look like it took a skillful baker to weave, but that can be our little secret. With my recipe, you’ll be making beautiful gluten and dairy-free challah that will have everyone marveling at your baking prowess!

The eggs in this bread help to keep it moist and fresh for days, thus, on the off-chance there are any leftovers, enjoy it with hummus, peanut butter, honey, or plain. Fitting that it is the manna that just keeps giving!

Challah

1/3 cup warm water
1 package rapid rise gf yeast (Red Star®)
1 tsp. granulated cane sugar
1 cup vanilla dairy or non-dairy yogurt, at room temperature (So Delicious® Vanilla Coconut Yogurt)
1 tsp. apple cider vinegar
5 large egg yolks at room temperature (slightly mixed)
1/3 cup vegetable oil
4 Tbs. honey, agave nectar or molasses
4 cups Jules Gluten Free™ All-Purpose Flour
3 Tbs. + 2 tsp. granulated cane sugar
1 1/4 tsp. kosher salt
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
1 large egg, mixed
poppy seeds, sesame seeds, raisins, diced apples or other toppings (optional)

Preheat your oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Prepare a baking sheet by lining it with parchment paper.

In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.

Using either method, once the dough is combined, divide it in half and divide each half into three equal-sized balls (6 balls total). Roll each ball out into an 18-inch coil or log on a clean, flat surface dusted lightly with Jules Gluten Free™ All Purpose Flour. Pinch together one end of each coil, wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them to the top of the other end in order to form a long braid.

Gently transfer braid to the parchment-lined baking sheet. Repeat for the second set of three balls. You may divide the dough into as many balls as you like, counting on at least 3 balls per loaf. Roll each to equal lengths of coil and braid into 1, 2, or 4 loaves.

In a small bowl, mix the extra egg together with a splash of water and brush over each loaf well, coating the entire top surface. Sprinkle the fruit or any toppings at this point, then place the tray (covering the loaves with wax paper sprayed with cooking oil) in a warming drawer set to low heat, or into the preheated oven for at least 20 – 30 minutes.

Once risen at least slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes (less time for smaller loaves). Remove to cool on a wire rack.

This recipe and 149 more great gluten-free recipes can be found in my newest book, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy.

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This entry was posted on Wednesday, December 5th, 2012 at 9:58 am and is filed under All, Breads, Holiday, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

15 Comments

We'd love to hear yours!

Susan W. said: on December 6, 2012

This is from one of my favorite cookbooks. I’m going to have to give it a try this weekend.
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- Jules said: on December 7, 2012
  
  Hope you love it as much as we do in my household, Susan! (PS – glad my cookbook is one of your favorites!)
  Reply
Jennifer said: on December 11, 2012

Hi Jules, how many loaves will this recipe make? (I can’t wait to make this! )
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- Jules said: on December 14, 2012
  
  Hi Jennifer – if you follow the directions as written, it makes 2 loaves. You could easily make 4 smaller loaves though, just by dividing the dough again. Enjoy!
  Reply
Cheri said: on January 7, 2013

Hi Jules, We are a vegetarian family and I’m wondering if your all purpose flour contains gelatin?

thanks
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- Jules said: on January 7, 2013
  
  Hi Cheri – I do don’t gelatin either, so no worries! My flour is free from gluten, the top 8 food allergens (including eggs and dairy) and is also vegetarian. Hope that works for you!
  Reply
Alexis said: on January 13, 2013

Thank you, thank you, thank you!!! I’ve been trying to make great Easter Bread for years and your recipe was my solution. I added the zest of one orange and one lemon. I made 12 rolls in my muffin pans sprayed with Pam (I had a little dough left over) and cooked them for about 17 minutes on 350. I put a powdered sugar/water glaze on top after they came out of the oven. So crazy yummy!!!!
https://www.facebook.com/photo.php?fbid=506872526024111&set=a.358578797520152.110850.358168717561160&type=1&theater
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- Jules said: on January 14, 2013
  
  That sounds divine, Alexis! Thanks so much for sharing your modifications! Glad I could help bring Easter Bread back to your table!
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Vikki said: on January 14, 2013

Do you a recipe for pancakes? I attempted to use the flour with a traditional pancake recipe and it didn’t turn out very well. The pancakes were gummy and did not brown.

Any assistance will be greatly appreciated.

Thank you
Reply
- Jules said: on January 14, 2013
  
  Hi Vikki – anytime you need a recipe, just type it into the search bar on my blog. Pancakes come up several times! Here’s a great pancake recipe for you! http://blog.julesglutenfree.com/2009/11/pancakes/
  Reply
Grace Vermeer said: on January 25, 2013

Have you ever tried freezing some of the dough and baking later? I’m afraid that if I made two loaves, one would go stale before I could get to it, and halving the recipe looks complicated (what with the five egg yolks).
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Pat Curtis said: on March 25, 2013

Thank you for this recipe. I used to make this every Easter until my son was diagnosed with Celiac. All these years we have been missing out. Can’t wait to try it. I like to incorporate the raisens in at the last minute instead of sprinkling them. Hope it works.
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- Jules said: on March 25, 2013
  
  I’m sure your raisin method will work wonderfully, Pat. Enjoy!!
  Reply
louise said: on April 19, 2013

I am making this again today! The last time I made 8 or 9 little braided loaves and froze the extras. I love being able to again unwind the braids bite by bite! I did not notice any change in quality even being frozen for up to 8 weeks. Just 20-30 seconds in the microwave and it’s like they are just cooling out of the oven!
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- Jules said: on April 19, 2013
  
  That’s wonderful, Louise! I’ve had good luck freezing these loaves, too, but your idea to make a lot of small loaves and freeze them is wonderful! Thanks for sharing!
  Reply