Description
Fluffy and delicious. You can even braid this dough to wow and amazing your GFE’s (gluten free eaters)!!!
Ingredients
Units
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- 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
- 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. Allow the batter to rest for 5 minutes.
- 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.
- 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 20 minutes. Remove from the oven and let rest for 5 minutes before removing from the molds.
- Serve warm for best taste.
Equipment
The Kosher Cook Silicone Braided Challah Mold
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Nordic Ware Heritage Cast Loaf Pan, 6 Cup Capacity, Graphite
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Bob’s Red Mill, Xanthan Gum Powder, 8 oz
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Bob’s Red Mill Gluten Free Oat Flour
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- 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
