Gluten-Free Quick Hamotzi Challah

How To Make a Quick Gluten-Free
*Hamotzi Challah In A Mold
Oven-Bake or Microwave

 This Gluten-Free, *Hamotzi Challah recipe, is very versatile.
You can make several types of rolls or buns
from this same recipe depending on your mold
and seasoning or sweetness.

(For  *Hamotzi Sabbath Challah to be Gluten-Free
the flour needs to be one of the 5 biblical grains, which
can only be oat flour.) The other 4 grains are NOT 
Gluten-Free.

Yield 8 BIG challah rolls using a mold
Grease the mold.

QUICK, SIMPLE INGREDIENTS:
In a large bowl whisk these dry ingredients together:

 2¼ cups oat flour (or any GF or all purpose) or Make Your Own

1 cup tapioca, (or arrowroot, potato starch, or cornstarch
1¾ tsp guar (or xanthan) gum 

½ tsp salt
2¼ tsp yeast (or baking powder)

Mix these (room-temperature) liquids
4 eggs (beat until foamy)
Beat in
6 tbs. unsweetened applesauce
4½ tbs. raw sugar maple syrup, honey, or date honey
2 tbs. coconut oil (or olive, or avocado)
Add to them dry until the batter can pour
slowly off the edge of a wooden mixing
spoon. 
1 cup very warm water 1/4 at a time (or water for Shabbat Challah) Add gradually to the dry ingredients
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

(if using yeast, cover with sheets of parchment.
Let rise in a warm place 30 – 45 minutes).

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.

To Microwave (bake 4 rolls at a time)
FULL POWER, 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 heat and leave light on.

I baked it in a 350-F (not preheated), for 22 minutes.
When done the batter pulls away from the mold a bit,
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.
If you’re in a hurry you can bake in the microwave
for about 2 minutes for 4 rolls at a time.
You can also sub yeast with baking powder to
eliminate rising for 30-40 minutes.

NOTES:
Make Challah batter as Sandwich or Tea buns, in a
Silicone Challah Mold   sold at this link. (I do not get any commission
if you purchase there). It’s only helpful info. Bake in a Microwave-
safe bowl (or oven-bake in a tin mold).

This ONE same gluten-free batter recipe also lets you quickly
make great gluten-free dinner rolls, mini-bundt buns, sweet or
savory sandwich buns, depending only on your seasoning. 

Use yeast or baking powder for leavening! Amazing!
There is no rising time needed using baking powder for
leavening.
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 in a
silicone flower mold in the microwave in 1
minute on full power. Brush or dip tops while
still warm with melted oil. Press on a mix of
cinnamon and sugar to your taste.

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

From this same batter, you can also make:
muffins, instant sandwich or burger buns,
depending on your mold, Dinner rolls, sweet
cinnamon-raisin tea buns, savory herb-seasoned
buns to serve with soup or dinner!

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.

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!

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 on 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 To 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%.

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.

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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