Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Oat Water Challah (Vegan)

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 10 mintues
  • Rising Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 90 minutes
  • Yield: 18 rolls 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Gluten Free

Description

Fluffy and delicious. You can even braid this dough to wow and amazing your GFE’s (gluten free eaters)!!!


Ingredients

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
  • Propellant free nonstick vegetable spray

Instructions

  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. Allow the batter to rest for 5 minutes.
  5. Spray 18 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.
  6. Loosely, but completely, cover the challahs with plastic wrap and place in a warm spot. Allow the challahs to rise for 60 minutes.
  7. Bake for 20 minutes. Remove from the oven and let rest for 5 minutes before removing from the molds.
  8. Serve warm for best taste.


Notes

  • If you decide to braid the dough, sprinkle some additional oat flour on a pastry board. Roll 3 balls into strands, tapering at the end. I recommend not using more than 3 strands as the dough is fragile. Braid into a challah, then bake according to the above instructions.
  • If making a larger challah, bake for a short time longer. Be careful not to over bake the challah.
  • Feel free to use less sugar for a less sweet challah. The challah may be drier as a result.

Nutrition

  • Serving Size:
  • Calories: 253
  • Sugar: 9.6 g
  • Sodium: 167.2 mg
  • Fat: 8.5 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 39.8 g
  • Fiber: 2.5 g
  • Protein: 5 g
  • Cholesterol: 0.4 mg

Keywords: Gluten Free, Plant Based, Gluten Free Challah, Oat Challah, Washing, Shabbat Challah, Gluten Free Recipe

Ingredients

Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

Vkontakte
Linkedin
Pinterest
WhatsApp
Telegram
Viber
[class^="wpforms-"]
[class^="wpforms-"]