Gluten-Free Quick Hamotzi Challah

How To Make a Quick Gluten-Free
*Hamotzi Challah In A Mold

(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.

 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.

QUICK, SIMPLE INGREDIENTS:

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

In a large bowl whisk these dry ingredients together:

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

Mix these (room-temperature) liquids
4 eggs (beat until foamy)
Beat In:
2 tbs. olive, or coconut, or avocado oil
6 tbs. unsweetened applesauce (1/4 cup+2 Tsp.)
4½ tbs. raw or coconut sugar, or maple syrup, honey, or date honey
1 cup very warm water, 1/4 cup at a time
(reserve 1/4 that you may not need)

Dry Ingredients:
2 ¼ cups Oat Flour
1 cup tapioca, (or arrowroot, potato starch).
1¾ tsp guar (or xanthan) gum 

½ tsp salt
2¼ tsp yeast (or baking powder)

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

If not for Shabbat HaMotzi:
2 to 4  Tbs. frozen blueberries, dates or any
dried fruit chopped, or chocolate chips.

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
for warmth.

Bake in the oven for about 20 minutes 
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.

You can also sub yeast with baking powder to
eliminate rising time 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 a
gluten-free bun can be… And these taste just Yum!!

For These cinnamon raisin buns  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 oven-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
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 easy batter can make a fancy, yummy, Challah for
Shabbat, using a braided challah mold either made of tin
or silicone.

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 to brown further if desired..

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.

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.

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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