Description
It’s true! Gluten Free Molino Challah actually has the taste and texture of traditional glutenous challah… and it’s GLUTEN FREE! You can braid it, say the hamotzi blessing, and birkat hamazon (Grace After Meals) too*! If I didn’t know better, I’d say that somehow the gluten fairies removed the gluten from traditional gluten filled challah but left it tasting exactly the same! It’s surprisingly easy to prepare. You can braid your favorite challahs and rolls to amaze and delight every gluten free or glutenous person at your Shabbat, Holiday or any-day table! They’re that good!
*Always ask you personal Rabbinic authority for what works for you and your family
Ingredients
For Proofing the Yeast
- 1/2 cup warm water, NOT hot
- 1 1/2 tablespoons active dry yeast
- 1 tablespoon granulated sugar
For the Dough
- 1 (500g) blue label bag Molino flour
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1/4 cup extra virgin olive oil
- 1/4 cup honey
- 2 large eggs, lightly beaten
- 1/2 cup fresh seltzer
- vinyl gloves for mixing, or oil for hands
For the egg wash and finishing
- 2 large eggs, beaten
- additional toppings like everything spice or sesame seeds
Instructions
To start
- Preheat oven to 350°F or 325°F Convection Mode.
- Line 2-3 baking sheets with parchment paper. Set aside.
For Proofing the Yeast
- In a medium bowl, whisk together the warm water, yeast and sugar until the yeast and sugar are dissolved. Set aside.
For the Dough
- Place the Molino flour, sugar and salt in a large bowl. Whisk to remove any lumps and to aerate the flour.
- Make a hole in the center of the flour and pour in the oil, honey, eggs, seltzer and proofed yeast. Mix with a large silicone spatula until ingredients are combined, then gently knead until a dough ball forms. It will start sticky but will become less sticky as you knead it.
- Lightly cover with plastic wrap and let the dough rise for one hour.
- Wearing vinyl gloves or using very lightly oiled hands, braid challah dough into large challahs or challah rolls. Loosely cover with a light cloth and allow the rolls to rise for 20 minutes.
- Brush the challahs/challah rolls with egg wash and sprinkle with your favorite toppings.
- Bake the rolls for 20 minutes and the large challahs for 35-40 minutes until browned.
- Can be frozen in large freezer bags. Defrost and warm before using.
Equipment
Bamboozle Astrik Baking Bundle
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OXO 2 Cup Adjustable Measuring Cup
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OXO Multi-Purpose Scraper & Chopper
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OXO 3 Piece Angled Measuring Cup Set
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I have a proofing mode on my oven, you might too. I set my oven to 100 degrees using bake mode. Thank you Margo Strahlberg for this fabulous tip!
One of the reasons that Gluten Free Challah made with Molino flour is that there is enough “wheat” in the flour that you can do the rituals associated with glutenous bread flour**. There may be other gluten free “bread flours” on the market but depending upon who you ask, there may not be sufficient “wheat” in the flour to make it acceptable for the blessings associated with bread/challah. If this isn’t really an issue for you, you can try the King Arthur Gluten Free Bread Flour, as it’s similar (but not exactly) in makeup as the Molino.
I accidentally came up with a second recipe for Gluten Free Molino Challah. It’s a little more dense than the above recipe, but still absolutely delicious and whiter. Instead of 1/2 cup fresh seltzer use 2 cups fresh seltzer and 2 bags (1000g) Molino Blue Label Flour.
Thank you SO much to the members of Kosher Me & Gluten Free Facebook Group and the Yeah That’s Kosher GF Chat on WhatsApp for you help, tips and suggestions. Specific thanks to Dewey Tessler, Rachel Lebovits and Margo Strahlberg!
Nutrition
- Serving Size: 24 Small Rolls or 2 large Gluten Free Challahs
- Calories: 125
- Sugar: 5.6 g
- Sodium: 162.3 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Carbohydrates: 21.8 g
- Fiber: 0.8 g
- Protein: 3 g
- Cholesterol: 15.5 mg
