Gluten-Free Traditional Challah

Delight in the rich heritage of baking with this Gluten-Free Traditional Challah—a stunningly braided loaf that's as beautiful as it is delicious. Perfect for those avoiding gluten, this recipe uses a blend of gluten-free all-purpose flour and psyllium husk powder to create a soft yet structured dough that closely mimics its wheat-based counterpart. Sweetened with a touch of honey and sugar, this challah boasts a tender crumb and a glossy golden crust, thanks to a classic egg wash finish. The step-by-step process includes an easy braiding technique, making it ideal for bakers of all levels. Whether topped with poppy or sesame seeds for added texture or left plain, this bread is a perfect centerpiece for festive meals, Shabbat dinners, or any special occasion. Bake this gluten-free masterpiece and savor a loaf that’s both traditional and inclusive!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 3.5 cups Gluten-free all-purpose flour
• 2 tablespoons Psyllium husk powder
• 2.25 teaspoons Instant yeast
• 0.25 cup Granulated sugar
• 1 teaspoon Salt
• 2 large Eggs
• 1 large Egg yolk
• 1 cup Warm water (110°F/43°C)
• 0.25 cup Neutral-flavored oil (e.g., vegetable or avocado oil)
• 2 tablespoons Honey
• 1 large Egg (for egg wash)
• 2 tablespoons Poppy or sesame seeds (optional topping)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free flour, psyllium husk powder, instant yeast, sugar, and salt. Set aside.

Step 2

In another bowl, beat 2 large eggs, 1 egg yolk, warm water, oil, and honey until well combined.

Step 3

Slowly pour the wet ingredients into the dry ingredients, and mix until a sticky dough forms. You can use a stand mixer with a paddle attachment for better results.

Step 4

Cover the bowl with a clean kitchen towel and allow the dough to rest for 60 minutes at room temperature. This allows the psyllium husk to hydrate and helps develop the dough's structure.

Step 5

Once rested, lightly dust a clean surface with gluten-free flour and turn the dough out onto it. Divide the dough into 3 or 4 equal portions, depending on how many strands you want for braiding.

Step 6

Roll each portion into long ropes about 12–14 inches in length. Braid the ropes together, pinching the ends to seal.

Step 7

Transfer the braided loaf to a parchment-lined baking sheet. Cover loosely with plastic wrap and let it rise in a warm place for 30–45 minutes.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

In a small bowl, beat the egg for the egg wash and brush it generously over the surface of the risen challah. Sprinkle with poppy or sesame seeds if desired.

Step 10

Bake in the preheated oven for 35–40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Step 11

Let the challah cool on a wire rack for at least 20 minutes before slicing. Enjoy!

Nutrition Facts

Serving size	(1023.2g)

Amount per serving	% Daily Value*
Calories	2782.2

Total Fat 88.3g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat g
Cholesterol 742.5mg	0%
Sodium 2597.1mg	0%
Total Carbohydrate 480.5g	0%
Dietary Fiber 30.2g	0%
Total Sugars 87.6g
Protein 37.0g	0%

Vitamin D 141.2IU	0%
Calcium 360.9mg	0%
Iron 8.7mg	0%
Potassium 583.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 5.2%

Carbs: 67.1%