Name: Gluten Free Cinnamon Apple Challah
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: Gluten Free
Ingredients: 2 large Fuji Apples (around 1.5 pounds/575g), peeled, cored and diced into 1/4-inch cubes (around 4 cups); 2 tablespoons freshly squeezed lemon juice; 2 tablespoons granulated sugar; 2 tablespoons oat flour; 2 teaspoons ground cinnamon; 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

Gluten Free Cinnamon Apple Challah

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Author: Sharon Matten - Kosher Everyday
Prep Time: 30 minutes
Rise Time: 60 minutes
Cook Time: 15 minutes
Total Time: 105 minutes
Yield: 24 Challah Rolls 1x
Category: Bread
Method: Baking
Cuisine: Gluten Free
Diet: Kosher

Description

Gluten Free Cinnamon Apple Challah is the perfect Rosh Hashanah Challah! It’s light, airy, packed with apple & cinnamon goodness. You can bake it in fun molds or braid it. There’s enough oat flour inside that you can do ritual washing, say the hamotzi blessing and birkat hamazon as well (make sure to consult your personal Rabbi). It’s SO delicious even your glutenous family and friends will love it. It’s naturally vegan too.

Ingredients

Units Scale

For the Apples

2 large Fuji Apples (around 1.5 pounds/575g), peeled, cored and diced into 1/4-inch cubes (around 4 cups)
2 tablespoons freshly squeezed lemon juice
2 tablespoons granulated sugar
2 tablespoons oat flour
2 teaspoons ground cinnamon

For the Challah Dough

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

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Instructions

For the Apples

Place the apples in a microwave safe bowl/extra large measuring cup. Toss with the lemon juice and sugar.
Microwave the apples for two minutes until soft.
Set a mesh strainer over a large measuring cup and transfer the apples to the strainer. Allow the apples to drain completely while preparing the dough.

For the Challah Dough

Preheat oven to 350°F or 325°F convection.
In a medium bowl, or large measuring cup, whisk together the oat milk and the yeast. Place in a warm spot to proof.
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.
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.

To Finish

Return the apples to the original microwave safe bowl/cup. Toss with the 2 tablespoons oat flour and cinnamon.
Gently stir the apples into the challah dough until evenly distributed.
Spray 18-24 muffin tins/molds with the nonstick spray.
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.
Loosely, but completely, cover the challahs with plastic wrap and place in a warm spot. Allow the challahs to rise for 60 minutes.
Bake for 15 minutes (rolls) or 20 minutes (larger challah). Remove from the oven and let rest for 5 minutes before removing from the molds.
Serve warm for best taste.