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Gluten Free Water Oat Challah (Vegan)

By: Sharon Matten January 06, 2022
Fluffy and delicious. You can even braid this dough to wow and amazing your GFE’s (gluten free eaters)!!!
Rating
0 from 0 votes
Servings: 18

Ingredients

  • 1 ½ cups certified gluten free oat milk, baby bottle warm
  • 2 tablespoons active dry yeast
  • 4.5 cups (575g) certified gluten free oat flour
  • ½ cup (70g) tapioca flour
  • 1 ⅓ cups (225g) potato starch
  • 1 tablespoon xanthan gum
  • 2 teaspoons kosher salt
  • ¾ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ cup canola oil
  • 1 cup fresh plain seltzer
  • Propellant free nonstick vegetable spray

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

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.

Tips

  • 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.

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