If you follow a gluten free, oil free, and vegan diet, you can have this delicious loaf of Gluten Free Vegan Challah Bread!
The Gluten Free Vegan Challah Bread is crispy on the outside, tender on the inside, and the crust is the best part! I completely understand how hard it is to have given up traditional challah bread, so I truly hope that this recipe fulfills your wishes for challah bread!
If you do not have natural yeast, you can substitute with active dry yeast, but it will definitely change the taste and texture of the bread. First, add 1/2 cup brown rice flour to the other dry ingredients. Second, activate yeast in a small bowl separately. Start with the one cup of water called for in the recipe, and use this water to activate a packet (2.25 tsps) of active dry yeast with the coconut sugar called for in the recipe.
Once the yeast has activated, add it to the dry ingredients and mix in the standing mixer. Watch the consistency of the dough carefully because you may need to add more water. The batter should be very thick but still pour-able. Once the dough has finished mixing, pour it into the challah bread mold and smooth the top with a spatula.
Let the bread rise in a warm place for an hour and then check to see how the dough looks. It should have visible air bubbles and a slight rise. Bake the same amount of time!
Shabbat Shalom, friends!
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 #shalomhomestead.
Best wishes and shalom, friends!
- ¼ cup cassava flour
- ½ cup sorghum flour
- ½ Tbsp coconut sugar
- ¾ tsp psyllium husk powder
- ⅛ tsp salt
- ½ tsp baking powder
- ¼ cup arrowroot powder
- ½ cup brown rice flour sourdough starter/natural yeast
- 1 cup water + more to reach consistency
- Preheat the oven to 400˚F and prepare the challah loaf pan. I use the oven heat to help my bread rise, but if you have a preferred location to let the bread rise, do not preheat the oven until you are ready to bake the bread.
- In a standing mixer bowl, add all the ingredients except for the natural yeast and water.
- Mix on low until all the dry ingredients for just a few seconds until evenly combined.
- Next, add the natural yeast (please refer to the written post if you do not have natural yeast) and mix again.
- Last, add the water one half cup at a time, fully mixing in between. When the dough has reached a thick, brownie batter consistency, it is ready to pour into the challah mold. More than one cup of water may be needed to reach the correct consistency.
- Let the bread rise 2 hours or until you can see visible air bubbles and a definite rise in the dough.
- Cook in the challah mold for 1 hour 20 minutes, and then dump the bread onto a cookie sheet or pizza stone and bake another 5 minutes.
- Remove from the oven and cool on a cooling rack.
The serving size and nutritional information are general estimates based upon the ingredient amounts.