Gluten-Free Easy Hamotzi Challah Batter Recipe

Gluten-Free Easy Hamotzi Challah Batter Recipe

Gluten-free Easy *(hamotzi) Challah
A Batter Recipe

 

Vegan friendly, no dough, no kneading, or refined sugar,
no oven, or yeast (unless for Hamotzi blessing)!
Just put it in any shaped mold, let it rise about
30 minutes and bake it for about 25
minutes.

 

Here is a simple recipe for gluten-free
Hamotzi challah or dinner rolls from a
Batter that bakes in a silicone or tin challah
mold, or
ramekins, muffin tins, oven-safe bowls, etc.

 

From This ONE same delicious gluten-free roll
batter
recipe you can also make quick gluten-free
rolls, sweet or savory sandwich
buns, even sweet
glazed tea cakes!

 

(Bake in a Microwave
or pre-heated Oven)

You can make this gluten-free Hamotzi Challah batter
recipe
Vegan by using egg replacer, dairy-free,
refined sugar free, even yeast-free (except
for
Hamotzi blessing).



 

 

 

 

 

 

 

 

 

With only 60 minutes left before Shabbat, I
discovered we had no challah left in the freezer!
(what to do?)
I had this microwave roll recipe to make 4 (quick-
to-fix) dinner rolls. but this old roll recipe wasn’t
gluten-free, and didn’t contain yeast, either.

(Yeast is required for the Hamotzi blessing for Challah).

So I added 3/4 tsp. yeast (recommended per cup of flour
to make flour recipes rise).
I added it to my gluten-free
oat flour and tapioca blend. I added the liquids, covered
the molds, let this rise in a challah mold,
(on a rack above
a pre-warmed oven)
for 20
minutes, until it was puffy-looking,
not doubled.
Popped it into the preheated oven until browned enough.
Voila! Gluten Free *Hamotzi Challah in 45 total minutes!

 

Quick Gluten-Free Challah

Recipe for a silicone challah mold

 

 

Silicone challah mold
Silicone Mold Bake in Microwave or Oven

 

 

 

 

 

 

 

 

 

 

 

 

The results are light, and delightful, sweet or seasoned as you prefer.

 

 

 

 

 

 

 

 

 

 

 

How to Make 8 BIG (hamotzi) Challah
or Dinner Rolls from a batter
In a Microwave or Oven (
or 4 rolls below this recipe)

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

Whisk these dry ingredients together:

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

1 cup arrowroot, or tapioca (if using oat flour not a ready-made blend)
1¾ tsp xanthan gum or ground flaxseed
(omit if using a milk that contains gum).

3/4 tsp salt
2-1/4 tsp baking powder
*(If for Shabbat and Hamotzi add 1½ tsp. yeast.

 

 

Batter will be quite thick, like buttermilk pancakes.
If it is too thick to pour off a large serving spoon,
add more warm water 1 tbs. at a time.

 

Cover the bowl, let rise 30 – 35 minutes in a warm
place) until it looks risen and puffy. Don’t let it develop
many air holes across the top. That is over-risen and
can fail.

 

Fold in Optional add-ins:
1 tsp cinnamon,
(or up to 1/4 tsp. each of your favorite herbs or spices).
1 tsp extract vanilla, almond, orange.

4 to 8  tbs. frozen blueberries, dates or any
chopped dried fruit, or chocolate chips.


Microwave 4 rolls Two-Minutes And check it.
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 and check again, until done

(Or bake about 25 minutes in a preheated 350º oven).

 

Half-Recipe To Make 4

(hamotzi) Challah Rolls

How to make 4 BIG rolls in a challah mold,
OR 5 burger or sandwich buns
using a greased
5″ diameter bowl as a bun mold. 

Dry ingredients :
½ cup tapioca, arrowroot, or potato starch
1 cup oat flour (or any GF or all purpose) or Make Your Own
1/4 tsp salt
1½ tsp baking powder
If  it’s for Shabbat Hamotzi add 3/4 tsp. yeast,

 

Liquid ingredients:
(Room-temperature)
1 tbs. coconut oil (or olive, or avocado)
3 tbs. unsweetened applesauce
½ cup non dairy milk (or water for Shabbat Challah)
2 tbs. sugar or maple syrup, honey, or date honey
2 eggs separated, beaten separately

Fold in Optional add-ins:
1/2 tsp cinnamon,
1/2 tsp extract vanilla, almond, orange

1 or 2 tbs. frozen blueberries, dates or any
dried fruit chopped, or chocolate chips.

Preheat oven at 350-F.


(If  yeast is used, cover the batter bowl with plastic wrap, let
rise
20 – 35 minutes,  in a warm place just until looking puffy,
but not
doubled).

Place in the oven preheated at 350-F.

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

 

 

 

 

Corn on-the-cob microwave cooker as a mold.

 

I have made these as hot dog buns using a microwave
corn-on-the-cob maker as a mold!

 

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

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!!
For appearance, brown them in the toaster oven.


The same Gluten free batter recipe can be made
as Glazed Cinnamon-Raisin Tea-Buns…just by
changing the mold,

 

glazed tea buns
gluten free roll batter made in a silicone bun mold
Cinnamon Raisin buns from Gluten-free challah batter
The Challah batter baked with cinnamon and raisins in a bun mold

 

 

 

 

 

 

 

 

 

 

 

This cinnamon raisin bun,(and the two glazed Buns
were made from this batter in silicone molds in the
microwave in 1 minute. The taste and texture,
amazing!

 

 

For Quick Sandwich or Burger Buns
No Yeast and rising time necessary. I put this batter in
well-greased
5″ microwave/oven-safe bowls as a mold.

 

 

 

 

 

 

 

 

 

 

 

QUICK, SIMPLE INGREDIENTS:
Make in any
mold (or oven-safe
small bowl or
ramekin).
Those pictured were made in a
silicone mold in the microwave.

 

 

NOTES:

 

 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.

 

I prefer to brown them in the toaster oven.
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″ depth of 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).

 

 

Pale color if Microwaved without browning in oven.

 

 

 

 

 

 

 

 

 

 

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.

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 until they were puffy looking but not
double in size and not covered with air holes.  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 and not need much
outside rising time.

 

 



 

Serve for breakfast warm, with butter, or with fruit spread.
Glaze or frost or sugar the tops, or mix in dried fruit or chocolate
chips to serve with afternoon tea,
For dinner rolls, add your favorite seasoning and a tbs. 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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