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.
thank you so very much, this looks amazing!
I am super happy tho hear that the bread looks good! Thank you!
I haven’t tried this yet…but I’m looking forward to trying the recipe. I have a question before I start. I will be using a regular loaf pan. Do I cool the bread in the pan, or remove it to cool? Thank you for your work at creating a gluten free Challah!
Great question! With a regular loaf pan, make sure to line the pan well with parchment or grease the pan. As the loaf bakes, the edges should pull away from the pan, making it easy to remove from the pan after baking. I would remove it from the pan to cool! I am so excited for you to try this recipe! Please let me know if I can help you with anything else!
I will try for rosh hashana!! thank you
Wonderful! L’Shana Tova!