Gluten-Free Challah In A Mold To Bake or Microwave

How To Make a Quick Challah

 Gluten-Free, *Hamotzi, (Very versatile) As
 Sandwich or Tea buns, in a Silicone Mold. (I do not
get any Commission from your purchase)
Bake in a Microwave (or tin mold, to oven-bake).

This ONE same gluten-free batter recipe also lets you quickly
make great gluten-free rolls, sweet or savory sandwich buns,
or crumpets or mini-bundt buns. 

You can make this gluten-free recipe: Vegan, dairy-free,
even a yeast-free option.

With only 60 minutes left before the Sabbath dinner,
I discovered we had no challah left in the freezer!

I had this microwave roll recipe to make a quick-fix dinner roll,
but for Hamotzi, Sabbath Challah, but there are other requirements.

The flour needed to be one of the 5 biblical grains, and
so could only be oat flour to be gluten free.
I altered my dinner roll recipe to this “Hamotzi” recipe.

QUICK, SIMPLE INGREDIENTS:

(to yield 8 BIG challah rolls using a mold)

Whisk these dry ingredients together:

2-1/4 cups oat flour (or any GF or all purpose) or Make Your Own

1 cup arrowroot, tapioca, potato starch or GF blend
1¾ tsp xanthan gum (omit if using a blend that contains stabilizers).

½ tsp salt
1½ tsp baking powder
*If for Shabbat and Hamotzi 1½ tsp. yeast, (cover, let rise 30 – 45
minutes in a warm place).

Mix & Add these liquids
room-temperature  to the dry:
6 tbs. unsweetened applesauce
4½ tbs. raw sugar maple syrup, honey, or date honey
4 eggs (best if separated, beaten separately)
2 tbs. coconut oil (or olive, or avocado)
1 cup non-dairy milk (or water for Shabbat Challah)

Batter should be quite thick, but if it is too thick
to pour off a large serving spoon, add warm
water 1 tbs. at a time

Fold in Optional add-ins:
1 tsp cinnamon,
1 tsp extract vanilla, almond, orange
2 to 4  Tbs. frozen blueberries, dates or any
dried fruit chopped, or chocolate chips.

Microwave (max. 4 rolls at a time) Two-Minutes!
When done they pull away from the mold slightly
and a toothpick inserted comes out clean.
Microwaves vary, so you may need to add
10 or 20 seconds at a time and check again.

(Or bake in the oven for about 20 minutes ).

If yeast is used, let it rise in the challah mold, (covered
with wrap or parchment), in a warm place for 25 to 35
minutes, until puffy looking, but not doubled.

To create a warm place, pre-heat your oven for only 1
minute at 350-F with the light on. Then shut it.
I baked it in a 350-F oven, not preheated, for 25 minutes.

When done the batter looks pulled away from the mold
and an inserted toothpick comes out clean.

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If you aren’t in a hurry, always make these with
instant yeast. I love the aroma and light texture
it creates.

NOTES:

Use yeast or baking powder for leavening, or both!
You won’t believe how light, fluffy, and sweet an
instant bun can be… And these taste just Yum!!

These cinnamon raisin buns
were made from this batter
in a silicone flower molds in
the microwave in 1 minute.

To get any shape you’d like,
You can bake this batter in any microwave-safe
mugs, ramekins, or dishes or silicone molds.

 Amazing!  You can use instant yeast or
baking powder or both. It’s magic!

From this same batter, you can also make muffins, instant
sandwich or burger buns, dinner rolls, sweet tea buns,
savory seasoned herb buns! It’s failproof even if you don’t
measure or time them precisely perfect. The texture is
light and fluffy.

Using a bowl or mug for a mold, these also make great GF
Crumpets when slit in half and toasted.

Using a microwavable (or oven-proof) bowl as a mold,
you’ll also get dome shaped burger or sandwich buns.
Don’t exceed 3/4″ deep batter, and slit cooled rolls
horizontally for the burger/sandwich buns in this picture.

 I get this yummy bread in a minute!
Even when I let it rise a little too long or not long
enough, or under-baked, it has never failed.
You can toast to further brown finished rolls in the oven
on broil, or in a toaster oven.

This instant batter can make a fancy, yummy, Challah for
Shabbat, using a braided challah mold either made of tin
or silicone. (Both molds Available on Amazon). I have made
these as hot dog buns using a microwave corn-on-the-cob
maker as a mold!

Microwaved without browning

Cool for a few minutes, then enjoy, or
place wrapped cooled challah into freezer
container to freeze until needed.
Best served warm.

*If you are using yeast for Shabbat rolls,
You need to put the batter in greased molds
fill only 1/2 (or less) of the mold or ramekin.
Cover with greased parchment paper.
Let rise 25 to 40 minutes in a warm place free
of drafts, (the oven with the light on for warmth).
Bake at 350º until firm in appearance. 
Remove from mold and finish a cookie
sheet until browned.

Just fill the mold 1/4 inch from the top.

Batter will be quite thick.
Pour into greased molds or tins and bake at 350.

Or Give them 1 minute in the microwave and check for
doneness. An inserted toothpick should come out clean.
If not done add time at 30 second intervals.

You can divide the batter and satisfy different
add-in preferences and/or molds.

No Need to preheat the oven. Pour this batter into a greased
mold or bowl or ramekin. Give them 1 minute in the microwave
and check for doneness. An inserted toothpick should come out
clean. If not done add time at 30 second intervals. OR Oven Bake
Bake at 350º about 20-30 minutes until browned.

If not for Shabbat, these rolls above can also be made from
GF flour blends, of up to 3/4 oat or almond flour plus 1/4
tapioca starch, and baking powder without yeast for leavening.

About the Sabbath Hamotzi Challah: 
(for Shabbat Hamotzi blessing)
challah is required to be more than 50%
of one of the biblical “5 grains.”

To be Gluten-Free Sabbath Challah oat flour is required .
(The 4 other grains are not gluten-free).  If you cannot find
Oat Flour, simply Make Your Own
It is exceptionally economical.

 Challah for the Sabbath requires yeast instead of baking powder. I was
able to let the batter rise, covered with plastic wrap or parchment, in a
pre-warmed oven for 30 minutes. Then I put the batter in two molds at a
time in the microwave for 2.2 minutes at 100%.

When I decided this is my go-to quick challah & roll recipe,
I bought this braided challah mold on Amazon. I could
see it took more batter than a mug’s worth to bake using
these big challah molds instead of ramekins, and longer than
a minute to bake them. So I baked them in the oven at 350°F
until they looked done and the toothpick came out clean.

Had I brushed them with egg and water when almost
done, and put them back in the oven for 10 minutes,
they’d have had a glossy brown crust.

I also put the microwaved ramekin muffins, (when
done), in the oven on broil to brown the tops.

Instead of baking in the microwave which doesn’t brown
them, I made all 4 at one time, in the oven for 30 minutes
at 350ºF  I did not preheat the oven so they would continue
to rise gradually while the oven heated.

For breakfast warm with butter, or afternoon tea,
with fruit spread. Mix in dried fruit or chocolate
chips, glaze or frost or sugar the tops. For dinner
with your favorite seasonings and a tbsp. less sugar.

Because all items in microwaves absorb power, I cut
off one silicone mold from a sheet of 6.
I placed the greased and filled mold, batter-side-up, on a
microwave-safe plate.
Baking took 1 minute on full power in my microwave.
And here’s how they turned out using baking powder.

These ramekin muffins were browned under
the toaster oven broiler.

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* Hamotzi is A brief prayer recited before consuming
bread. The bread must meet these specifications:
Hamotzi Bread must be made from any of these
grains: wheat, barley, rye, spelt or oat flour.

To be gluten-free, only oat flour can be used.
(For celiacs it must be ‘certified’ gluten-free)
The Flour must be more than half the ingredients
by weight, for Hamotzi.
בָּרוּךְ אַתָּה ה’, אֱ-לֹהֵינוּ מֶלֶךְ הָעוֹלָם, הַמּוֹצִיא לֶחֶם מִן הָאָרֶץ. ‎
Barukh ata Adonai Eloheinu, melekh ha’olam,
hamotzi lechem min ha’aretz.

++++++++++++++++++++++++++++++++++++++++++++++

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