Gluten-Free Challah Bread

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on Oct 30, 2024

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This gluten-free challah bread recipe is soft, easy to braid, and everything you love about traditional challah without the gluten. You don’t need a special molded loaf pan to make it, either! Instead, I braid the dough (I promise it’s not difficult!) and bake it on a regular baking sheet. The loaf holds its shape beautifully and has a perfectly golden, slightly sweet crust. My recipe uses simple ingredients, and you don’t need to be an expert baker to make it. It’s also dairy-free and easily made kosher-friendly!

Overhead view of gluten-free challah bread topped with sesame seeds.

Homemade Gluten-Free Challah Recipe

Challah is a traditional Jewish bread often enjoyed on special occasions and holidays, but it’s also perfect any day of the week. Also known as hallah, this egg-enriched bread is typically made with wheat flour, eggs, and sugar. However, I use gluten-free flour and tapioca starch in this recipe to create a delicious, gluten-free loaf. Unlike some other enriched breads, like our gluten-free brioche, this recipe is also entirely dairy-free! I’ve made this recipe countless times now, and I always recommend using room-temperature eggs and letting the dough rise twice for the best results.

Ingredients

Gluten-Free All-Purpose Flour with Xanthan Gum: Be sure to use a blend suitable for yeast baking. I also recommend using a gluten-free flour that already contains xanthan gum. Add 1 teaspoon of xanthan gum to this recipe if your blend doesn’t already contain it.
Tapioca Starch: Adds structure and chewiness to the bread.
Sugar: Feeds the yeast and adds sweetness.
Instant Yeast: I like using instant yeast because it can be added directly to the dry ingredients without being activated first. However, you can use active dry yeast if that’s what you have on hand. You’ll need to dissolve it in lukewarm water with sugar and let it sit for about 10 minutes until it becomes foamy before adding it to the dry ingredients.
Kosher Salt: Enhances the flavor of the bread.
Eggs: This is an egg-rich bread, so eggs are an essential ingredient. I use 2 large eggs and 1 large egg yolk in the dough. I also create an egg wash with 1 large egg and 1 tablespoon of water to brush on top of the bread before baking.
Warm Water: Helps activate the yeast and hydrates the dough.
Vegetable Oil: Adds moisture to the bread and keeps this recipe dairy-free.
Honey: Adds a hint of natural sweetness.
Sesame or Poppy Seeds (optional): I always sprinkle my loaf with sesame or poppy seeds before baking. It looks beautiful and adds a nice flavor to the crust.

Tips and Suggestions

Use the spoon & level method when measuring your gluten-free flour. Spoon the flour into your measuring cup, then level it off with a knife to avoid packing too much flour into your dough.
It’s normal for your gluten-free challah dough to feel stickier and wetter than traditional bread dough. I recommend using lightly oiled hands to handle the dough, as this can make it easier to work with.
Don’t skip the chilling step. This helps the dough to firm up and makes it easier to handle when braiding.
Make sure your eggs are at room temperature before adding them to the dough. This helps them mix in more evenly and creates a better texture. And don’t skip adding the extra egg yolk! It helps with browning and adds richness.
I lay a piece of parchment down onto my work surface before braiding the dough. Doing this stops the dough from sticking to my countertop and makes it easier to pick up and transfer to the baking sheet.
Please be patient and let the dough rise properly. It’s worth the wait! The dough should have doubled in size after the first rise and then be visibly puffed up again after the second rise. My step-by-step photos under the recipe card show how the dough should look at each stage.
I always brush the loaf with an egg wash before baking for a shiny, golden crust.
Feel free to add nuts, raisins, chocolate chips, or spices like cinnamon to the dough! You can also top your loaf with sunflower seeds or coarse sugar instead of the sesame or poppy seeds.
Always double-check that your ingredients are certified gluten-free, dairy-free, and kosher-friendly if needed.

Can I Make this Recipe Without Eggs?

Replacing the eggs in this recipe is tricky as this is an enriched dough, and the eggs provide structure and moisture. You could try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or a commercial egg replacer, but the texture may not be the same.

Overhead view of sliced gluten-free challah bread.

Can I Braid My Gluten-Free Challah in a Different Style?

Yes, you can! I went for a simple, 3-strand braid for my loaf, but you can experiment with 4, 5, or 6-strand braids or even shape the dough into a round challah. However, keep in mind that different braiding methods may slightly change the baking time.

Serving Suggestions

There are so many ways to enjoy this gluten-free challah. I like to slice my loaf and serve it with honey, but you can also pair it with savory spreads like hummus. And because this recipe is dairy-free, it’s suitable to serve alongside meat dishes for anyone following a kosher diet. Here are a few more ideas:

As a side for slow-cooker pot roast
Sliced and toasted for avocado toast
To make gluten-free French toast or gluten-free bread pudding
Toasted with jam, peanut butter, or gluten-free chocolate nut spread

Storage Instructions

Store your homemade gluten-free challah in an airtight container at room temperature for up to 2 days. It might start drying out and lose its freshness after that, so it’s best to enjoy it fresh or freeze it for later. To freeze, wrap tightly in plastic wrap and then place in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Overhead view of slices of gluten-free challah bread.

More Gluten-Free Bread Recipes to Try!

How to Make Gluten-Free Challah Bread Step-by-Step

Dry ingredients for gluten-free challah bread in a glass mixing bowl.

In a large mixing bowl, whisk together 2 ½ cups gluten-free all-purpose flour, ½ cup tapioca starch, 3 tablespoons sugar, 2 teaspoons instant yeast, and 2 teaspoons kosher salt.

A sticky dough for gluten-free challah bread in a glass mixing bowl.

Add 2 large eggs, 1 large egg yolk, 1 cup warm water, ¼ cup vegetable oil, and 2 tablespoons honey and mix using a stand mixer with a paddle attachment on medium speed until a sticky dough forms, about 5 minutes.

The dough for gluten-free challah bread after the first proof in a glass mixing bowl.

Cover the bowl and let rise for about 45 minutes or until doubled. Then transfer to the fridge for 30 minutes.

Gluten-free challah bread divided into three portions on a piece of parchment paper.

Lightly oil your hands and divide the dough into 3 equal portions. Roll each portion into a long strand, about 12-14 inches in length.

Gluten-free challah bread dough divided into three and rolled into a long rope shape on parchment paper.

Lay the three strands side by side on a parchment-lined baking sheet.

Gluten-free challah bread dough shaped into a braided loaf on a piece of parchment paper.

Pinch the ends together at one end and braid the strands, tucking the other end underneath to secure.

Gluten-free challah bread dough shaped into a braided loaf on a parchment lined baking sheet.

Cover the braided dough loosely with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1 ½ hours, or until it has visibly puffed up.

Gluten-free challah bread dough shaped into a braided loaf and topped with sesame seeds.

Preheat your oven to 350°F. In a small bowl, whisk together 1 large egg and 1 tablespoon water for the egg wash. Gently brush the top of the risen dough with the egg wash. If desired, sprinkle 1-2 tablespoons sesame or poppy seeds over the top.

Freshly baked gluten-free challah bread on a parchment lined baking tray.

Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing and serving. Enjoy.