Challah Bread 2.0 (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Bread
Serves: 1 loaf
  • 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
  1. Preheat the oven to 400 F and prepare a challah bread mold or regular loaf pan.
  2. In a large bowl, whisk together all the dry ingredients except for the yeast.
  3. In a small bowl, dissolve the yeast and maple syrup in the lukewarm water, and let the yeast activate, about 3-4 minutes.
  4. 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.
  5. Add the dough to the prepared pan, smooth the top, and let rise for 35 minutes.
  6. 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.
  7. If using a regular loaf pan, bake for 1 hour.
  8. Cool completely on a cooling rack.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Nutrition Information
Servings: ¼ loaf
Recipe by Shalom Homestead at