Gluten Free Challah

September 27, 2022 at 4:48 pm / by

L’Shana Tovah, recipe from


Gluten Free Challah Ingredients

  • 3/4 cup warm water
  • 1 package gluten free yeast 
  • 1 tsp. granulated cane sugar
  • 1 cup dairy or non-dairy yogurt, room temperature
  • 1 tsp. apple cider vinegar
  • 5 large egg yolks at room temperature (slightly mixed)**
  • 1/3 cup safflower oil OR sunflower oil OR non-GMO canola oil OR other mild oil
  • 4 Tbs. honey OR agave nectar OR maple syrup
  • 4 cups All-Purpose Gluten Free Flour
  • 1 Tbs. psyllium husk powder (added for smoother texture, but if not using, reduce total water by 2 Tbs.)
  • 3 Tbs. + 2 tsp. granulated cane sugar
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder


  • 1 large egg, mixed with 1 Tbs. water
  • poppy seeds, sesame seeds, raisins, diced apples or other toppings (optional)


Preheat your oven to 200º F, then turn it off. Prepare a baking sheet by lining it with parchment paper.

In a small bowl, mix together ~1/3 cup warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. (If using quick rise/rapid rise yeast, you may simply add to dry ingredients instead, if you prefer.)

In the bowl of your stand mixer, add the remaining wet ingredients (water, yogurt, cider vinegar, egg yolks, oil, honey) and mix until combined.

Whisk together the dry ingredients in a separate bowl (gfJules Flour; remaining sugar; psyllium, salt, baking soda, baking powder).

If proofing yeast, after 5 minutes of proofing, stir in the bubbling yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast).

Gradually stir the dry ingredients into the wet until fully integrated, adding more warm water by the tablespoon if needed so that the dough is not tight or stiff — you should be able to pull the dough gently without it feeling tight or like it would bounce back — if it’s too stiff, add more warm water.

Mix 1-2 minutes more on medium speed to integrate any additional water and ensure all ingredients are fully incorporated. The dough should be workable; keep in mind you will be braiding it, so it can’t be too loose or too tight (think of Goldilocks dough!).

Once the dough is combined, divide it in half and divide each half into three equal-sized balls (6 balls total). Roll each ball out into an 18-inch coil or log on a clean, flat surface dusted very lightly with gfJules All Purpose Flour.

Pinch together one end of each coil, scoring and wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them at the other end.

Gently transfer braid to the parchment-lined baking sheet. Repeat for the second set of three balls. You may divide the dough into as many balls as you like, counting on at least 3 balls per loaf. Roll each to equal lengths of coil and braid into 1 or more loaves.

In a small bowl, mix the extra egg together with a splash of water and brush over each loaf well, coating the entire top surface. Sprinkle the fruit or any toppings at this point, then place the tray (covering the loaves with wax paper or parchment sprayed with cooking oil) in a warm location for 20 – 30 minutes.

Once risen at least slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes (less time for smaller loaves). A toothpick inserted into the center of the bread should come out dry or with dry crumbs.

(Optional: instead of baking right away after rising, brush again with egg wash or spritz with water and cover with plastic wrap. Refrigerate overnight. Remove to the counter while pre-heating your oven. Remove plastic wrap and bake as directed.)

Remove to cool on a wire rack.


*If you don’t have yogurt on-hand, another good dairy-free substitute is 1 cup full-fat coconut milk (shake it well before measuring) + 1 tablespoon vinegar (not malt vinegar) or lemon juice.

**for a vegan egg-substitute, check my comprehensive vegan substitutes article for ideas. I have not tried anything in this recipe yet myself, but I would lean toward aquafaba or a combination that would include vegan mayo and commercial egg substitutes.


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