Challah Bread is a weekly occurrence in my house for our Shabbat meal, but finding a gluten free and vegan recipe can be a bit daunting. This gluten free and vegan Challah Bread recipe comes together in less than two hours, and is the perfect pairing for any meal!
If you are looking for a challah bread mold like I have used for this recipe, here is the silicone mold that I like to use for my loaves! Because the silicone mold is a bit flimsy, I place the silicone mold in a regular bread loaf pan so that the sides of the challah bread mold are supported. After the bread has finished baking, I turn the loaf out onto a baking tray or stone, and I cook the challah bread just a few minutes more so that the top browns. However, if you are using a silicone baking mold, be mindful that the baking time will vary depending on your oven!
Sometimes, I like to add in a few drops of doTERRA essential oils like Basil, Thyme, or Rosemary for extra flavor, but fresh-cut herbs are also a delicious option!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynnieclemons.
Best wishes and shalom, friends!
- ½ sorghum flour
- ¼ cup + 2 Tbsp millet flour
- ½ cup tapioca starch
- ¼ cup arrowroot starch
- ½ tsp baking powder
- ½ tsp salt
- 1 Tbsp ground psyllium husk powder
- 1 +1/2 cup lukewarm water (about 100 F)
- 1 packet yeast (2¼ tsp)
- 1 Tbsp maple syrup
- Preheat the oven to 400 F and prepare a challah bread mold or regular loaf pan.
- In a large bowl, whisk together all the dry ingredients except for the yeast.
- In a small bowl, dissolve the yeast and maple syrup in the lukewarm water, and let the yeast activate, about 3-4 minutes.
- Add the yeast mixture to the dry ingredients and mix well, until a thick batter dough forms. The dough should be scoop-able but not so stiff that it holds its shape.
- Add the dough to the prepared pan, smooth the top, and let rise for 35 minutes.
- If using a silicone challah bread mold, bake in the oven for 50 minutes, remove the bread from the mold, and bake an additional 10 minutes.
- If using a regular loaf pan, bake for 1 hour.
- Cool completely on a cooling rack.