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Gluten Free Oat Challah


  • 2 tablespoons yeast
  • 1 tablespoon sugar
  • 1/2 cup warm water
  • 44 1/2 cups certified gluten free oat flour (whisk to remove lumps)
  • 2/3 cup tapioca flour (starch)
  • 1 1/3 cup potato starch
  • 1 tablespoon xanthan gum
  • 3/4 cup sugar
  • 1 teapsoon salt
  • 4 large eggs
  • 1/2 cup canola oil
  • 1 cup seltzer
  • 1 large egg
  • 1 tablespoon warm water
  • sesame seeds, poppy seeds, dried onion (optional)


  1. Preheat oven to 350° F.
  2. In a small bowl combine the yeast, tablespoon of sugar, and warm water. Allow the yeast to proof for 5 minutes.
  3. In a large mixing bowl whisk together 4 cups oat flour, tapioca flour, potato starch, xanthan gum, sugar and salt. Make a small well in the center of the dry ingredients. Add the eggs, canola oil, seltzer and yeast into the well in the dry ingredients. Mix until the ingredients are just smooth and combined. Allow the dough to rest for 2 minutes. If the dough is particularly sticky or loose add the remaining ½ cup of oat flour and mix until the dough is smooth. Spoon into braided loaf pan, or form small dough balls and place into standard loaf pan to form braids. Cover the loaf and let rise for one hour. If baking in a standard loaf pan, combine the large egg and warm water and brush over the risen loaf. Top with sesame or poppy seeds if desired. Bake for 30 minutes until golden brown.


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