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Fruited Simanim Gluten Free Challah

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Rise Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 110 minutes
  • Yield: 18-20 rolls 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Fruited Simanim Gluten Free Challah is now one of my absolute favorite gluten free Challah recipes. Designed specifically for Rosh Hashanah using special “simanim” or symbolic Holiday fruits. Inside are sweet chopped dates, figs, golden raisins and dried pomegranate seed. It’s like having Rosh Hashanah in a Challah!!!


Units Scale
  • 1 1/2 cups certified gluten free oat milk, baby bottle warm
  • 2 tablespoons active dry yeast
  • 4.5 cups (575g) certified gluten free oat flour
  • 1/2 cup (70g) tapioca flour
  • 1 1/3 cups (225g) potato starch
  • 1 tablespoon xanthan gum
  • 2 teaspoons kosher salt
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 cup canola oil
  • 1 cup fresh plain seltzer
  • 3 ounces dried dates, chopped (around 1/2 cup)
  • 3 ounces dried figs, chopped (around 1/2 cup)
  • 3 ounces golden raisins (around 1/2 cup)
  • 1 ounce dried pomegranate seeds (around 1/4 cup)
  • Propellant free nonstick vegetable spray


  1. Preheat oven to 350°F or 325°F convection.
  2. In a medium bowl, or large measuring cup, whisk together the oat milk and the yeast. Place in a warm spot to proof.
  3. In a large mixing bowl, place the oat flour, tapioca flour, potato starch, xanthan gum, kosher salt, sugar, and baking powder. Whisk the dry ingredients together for 3-4 minutes, making sure all the clumps are removed and the flours are aerated.
  4. Make a well in the center of the flour. Add the canola oil, oat milk/yeast mixture and seltzer. Using a large spatula or wooden spoon, gently stir together the ingredients until completely blended and smooth.
  5. Carefully stir in the dates, figs, raisins and pomegranate seeds.
  6. Allow the batter to rest for 5 minutes.
  7. Spray 18-24 muffin tins/molds with the nonstick spray.
  8. Make “muffin sized” balls with the dough and gently press into the muffin tins. If braiding, carefully braid the dough and place in a tin or on a prepared baking sheet*. Repeat with all the dough.
  9. Loosely, but completely, cover the challahs with plastic wrap and place in a warm spot. Allow the challahs to rise for 60 minutes.
  10. Bake for 20 minutes. Remove from the oven and let rest for 5 minutes before removing from the molds.
  11. Serve warm for best taste.


Make sure to accurately measure the ingredients.  Use a kitchen scale to measure for best results.

You can spray the tops of the braided challahs with non-stick spray or if you prefer you can egg them.  

If you make larger challahs, increase the baking time by 5 minutes.  DO NOT OVERBAKE.  Overbaking will result in challahs that suck all the moisture out of your mouth.  It’s better to have them a little underdone than overdone.

Be careful not to overfill the challah molds if using.  The challahs will rise to an additional (approximate) third in size.  It’s not a huge deal – the challah will just end up taller than the mold.  Just saying.

Feel free to alternate the fruits as you see fit.  Totally up to you.  I love the golden raisins in my challah the best.  My Mother (z”l) used to insist that we use golden raisins, not traditional dark ones, because we want to start the new year with golden not dark.

Did you know that if you have one of the newer oven models there is a proofing setting!!!  My dear friend Margo Strahlberg was the one who told me about it.  On my oven, you set the oven to convection with the temperature at 100 degrees and it goes into proof mode.  It really helps the challahs to rise beautifully!


  • Serving Size: 1 small challah roll
  • Calories: 226
  • Sugar: 12.7 g
  • Sodium: 127.1 mg
  • Fat: 7.3 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 37.6 g
  • Fiber: 2.6 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg

Keywords: Gluten Free Challah, Challah Recipe, Rosh Hashanah, Rosh Hashana, Plant Based, Gluten Free, Pareve, Meat Free, Nut Free


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