{"id":2413,"date":"2018-06-24T15:38:56","date_gmt":"2018-06-24T20:38:56","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2413"},"modified":"2026-07-03T15:58:11","modified_gmt":"2026-07-03T19:58:11","slug":"gluten-free-quick-hamotzi-challah","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-quick-hamotzi-challah\/","title":{"rendered":"Gluten-Free Quick Hamotzi Challah"},"content":{"rendered":"

How To Make a Quick Gluten-Free
\n*Hamotzi Challah In A Mold
\n<\/span><\/span><\/strong><\/p>\n

 <\/p>\n

(For\u00a0 *Hamotzi Sabbath Challah to be Gluten-Free
\nthe flour needs to be one of the 5 biblical grains,
\nwhich can only be oat flour.) The other 4 grains
\nare NOT Gluten-Free.
\n<\/span><\/span><\/strong><\/p>\n

\u00a0This Gluten-Free, *Hamotzi Challah recipe, is very versatile.
\nYou can make several types of rolls or buns from this same
\nrecipe depending on your mold and seasoning or sweetness. <\/em><\/span><\/span><\/strong><\/span><\/p>\n

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\nQUICK, SIMPLE INGREDIENTS:<\/strong>
\n<\/span><\/p>\n

Yield 8 BIG challah rolls using a mold<\/strong>
\nGrease the mold.<\/strong><\/span><\/span><\/em><\/p>\n

In a large bowl <\/span><\/strong><\/span>whisk these dry ingredients together:<\/span><\/strong><\/span><\/p>\n

\u00a02\u00bc cups oat flour (or any GF or all purpose) or Make Your Own<\/strong><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Mix these (room-temperature) liquids
\n<\/strong><\/span>4 eggs (beat until foamy)
\n<\/em>Beat In:<\/strong>
\n2 tbs. olive, or coconut, or avocado oil
\n<\/span>6 tbs. unsweetened applesauce (1\/4 cup+2 Tsp.<\/em>)
\n4\u00bd tbs. raw or coconut sugar, or maple syrup, honey, or date honey
\n1 cup very warm water, 1\/4 cup at a time
\n(reserve 1\/4 that you may not need)<\/span><\/p>\n

 <\/p>\n

Dry Ingredients:
\n2 \u00bc cups Oat Flour
\n<\/strong><\/span>1 cup tapioca, (or arrowroot, potato starch).
\n1\u00be tsp guar (or xanthan<\/em>) gum\u00a0<\/span><\/p>\n

\u00bd tsp salt<\/span>
\n2\u00bc tsp yeast (or baking powder)<\/span><\/p>\n


\nBatter should be quite thick, but if it is too
\nthick <\/strong>to pour off a large serving spoon, add
\nwarm water, 1 tbs. at a time<\/span><\/p>\n

(if using yeast, cover with sheets of parchment.
\nLet rise in a warm place 30 – 45 minutes).<\/span><\/p>\n

Fold in Optional add-ins:<\/span><\/strong>
\n1 tsp cinnamon,
\n1 tsp extract vanilla, almond, orange
\n<\/span>
\nIf not for Shabbat HaMotzi:<\/strong><\/em><\/span><\/span>
\n2 to 4\u00a0 Tbs. frozen blueberries, dates or any
\ndried fruit chopped, or chocolate chips.
\n<\/span><\/p>\n

If yeast is used, let it rise in the challah mold, (covered<\/span>
\nwith wrap or parchment), in a warm place for 25 to 35<\/span>
\nminutes, until puffy looking, but not doubled.<\/span><\/p>\n

To create a warm place, pre-heat your oven for only 1 <\/span>minute
\nat 350-F with the light on. Then shut heat and leave light on
\nfor warmth.<\/span>
\n
\nBake in the oven<\/strong> for <\/em>about 20 minutes\u00a0<\/em>
\nI baked it in a 350-F (not preheated), for 22 minutes.
\n<\/span>When done the batter<\/span> pulls away from the mold a bit,
\n<\/span>and an inserted toothpick comes out clean.<\/span><\/p>\n

*********************************<\/span><\/p>\n

If you aren’t in a hurry, always make these with
\ninstant yeast. <\/span><\/strong>I love the aroma and light texture
\nit creates.<\/span><\/strong><\/p>\n

You can also sub yeast with baking powder to
\neliminate rising time for 30-40 minutes.<\/span><\/strong><\/p>\n

 <\/p>\n

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 <\/p>\n

NOTES:
\n<\/i><\/span><\/span><\/strong>Make<\/em> Challah batter as Sandwich or Tea buns, <\/em>in a
\nSilicone Challah Mold \u00a0<\/a> sold at this link. <\/span><\/strong>(<\/span>I do not <\/em><\/span>get any commission
\nif you purchase there). <\/em><\/span>It’s only helpful info. Bake in a Microwave-
\n<\/span>safe bowl (or oven-bake in a tin mold).
\n<\/em><\/span><\/span><\/p>\n


\nThis ONE same gluten-free batter<\/strong> recipe <\/span>also lets you quickly<\/span><\/span>
\nmake great gluten-free dinner rolls, mini-bundt buns, sweet or
\nsavory sandwich buns, <\/span>depending only on your seasoning.<\/span><\/p>\n

 <\/p>\n

Use yeast or baking powder for leavening!\u00a0<\/strong>Amazing!
\nThere is no rising time needed using baking powder for
\nleavening.<\/span><\/span><\/span>
\n
\nYou won’t believe how light, fluffy, and sweet a<\/strong><\/span>
\ngluten-free <\/span><\/span>bun can be… And these taste just Yum!!<\/span><\/strong><\/p>\n

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For These cinnamon raisin buns <\/span>\u00a0Brush or <\/span>dip tops while
\nstill warm with melted oil. Press on a mix of<\/span>
\ncinnamon and sugar to your taste.<\/span><\/p>\n

\"\"\"\"<\/p>\n

 <\/p>\n

To get any shape you’d like, you can bake this
\nbatter in <\/span>any oven-safe mugs, ramekins,
\nor silicone molds.<\/span><\/p>\n

From this same batter, you can also make:
\nmuffins, instant <\/span>sandwich or burger buns,
\ndepending on your mold, Dinner <\/span>rolls, sweet
\ncinnamon-raisin tea buns, savory herb-seasoned<\/span>
\nbuns to serve with soup or dinner!<\/span><\/p>\n

It’s failproof even if you don’t measure or time
\nthem precisely <\/span>perfect. The texture is light and fluffy.<\/span><\/p>\n

 <\/p>\n

Using a bowl
\nas a mold, <\/strong>you’ll also get dome shaped burger
\nor sandwich buns. <\/span>Don’t exceed 3\/4″ <\/span>deep batt<\/span>er,
\nand slit cooled rolls horizontally for the <\/span>burger\/
\nsan<\/span>dwich buns in this picture.<\/span><\/p>\n

This easy batter can make<\/strong> a fancy, yummy, Challah for<\/span>
\nShabbat, using a braided challah mold either made of tin<\/span>
\nor silicone.<\/span><\/p>\n

Cool for a few minutes, then enjoy, or
\nplace wrapped cooled challah into freezer
\ncontainer to freeze until needed.
\nBest served warm.<\/span><\/p>\n

 <\/p>\n

*If you are using yeast for Shabbat rolls,<\/strong>
\nYou need to put the batter in greased molds
\nfill only 1\/2 (or less) of the mold or ramekin.
\nCover with greased parchment paper.<\/span><\/p>\n

Let rise 25 to 40 minutes in a warm place free<\/span>
\nof drafts, (the oven with the light on for warmth).<\/span>
\nBake at 350\u00ba until firm in appearance.\u00a0<\/span>
\nRemove from mold and finish on <\/span><\/span>a cookie
\nsheet to brown further if desired..<\/span><\/p>\n


\nAbout the Sabbath Hamotzi Challah:\u00a0<\/strong>
\n(for Shabbat *Hamotzi blessing) challah is required to
\nbe more than 50% of one of the biblical “5 grains.”<\/span><\/p>\n

 <\/p>\n

To be Gluten-Free Sabbath Challah<\/strong> oat flour is required<\/strong> .
\n(The 4 other grains are not gluten-free).\u00a0 If you cannot find
\nOat Flour, simply <\/span>Make Your Own<\/span><\/span>
\nIt is exceptionally economical.<\/span><\/p>\n

\u00a0<\/span><\/p>\n


\n<\/span>\"\"
\n<\/span><\/p>\n

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 <\/p>\n

 <\/p>\n

For breakfast warm with butter, or afternoon tea,
\nwith fruit spread.\u00a0Mix in dried fruit\u00a0or\u00a0chocolate
\nchips, glaze or frost or sugar the tops. For dinner
\nwith your favorite seasonings and a tbsp. less sugar.<\/span><\/p>\n

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These ramekin muffins were browned under
\nthe toaster oven broiler.<\/span><\/p>\n

++++++++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

* Hamotzi is A brief prayer<\/strong> recited before consuming
\nbread. <\/span>The bread must meet these specifications:<\/span><\/em>
\nHamotzi<\/b> Bread must be made from any of these
\ngrains: wheat, barley, rye, spelt or oat flour.<\/span><\/em><\/p>\n

To be gluten-free, only oat flour can be used.
\n(<\/strong>For celiacs it must be ‘certified’ gluten-free)<\/span>
\nThe Flour must be more than half the ingredients<\/span>
\nby weight, f<\/span>or Hamotzi.<\/span><\/em>
\n\u05d1\u05b8\u05bc\u05e8\u05d5\u05bc\u05da\u05b0 \u05d0\u05b7\u05ea\u05b8\u05bc\u05d4 \u05d4’, \u05d0\u05b1-\u05dc\u05b9\u05d4\u05b5\u05d9\u05e0\u05d5\u05bc \u05de\u05b6\u05dc\u05b6\u05da\u05b0 \u05d4\u05b8\u05e2\u05d5\u05b9\u05dc\u05b8\u05dd, \u05d4\u05b7\u05de\u05bc\u05d5\u05b9\u05e6\u05b4\u05d9\u05d0 \u05dc\u05b6\u05d7\u05b6\u05dd \u05de\u05b4\u05df \u05d4\u05b8\u05d0\u05b8\u05e8\u05b6\u05e5. \u200e<\/span>
\nBarukh ata Adonai Eloheinu, melekh ha’olam,<\/span><\/em>
\nhamotzi<\/b> lechem min ha’aretz.<\/span><\/em><\/p>\n


\n++++++++++++++++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0<\/em><\/strong><\/span><\/p>\n

Visit My Beautiful Kitchen Store<\/span><\/strong><\/a><\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

How To Make a Quick Gluten-Free *Hamotzi Challah In A Mold   (For\u00a0 *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. \u00a0This Gluten-Free, […]<\/p>\n","protected":false},"author":1,"featured_media":9558,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,232,233,94,63,75,45,244,74,32,33,247],"tags":[348,349,352,506,361,29,22,46,24,488,79,351,353,255,354,482,254,505,48,162,28,144,347,487,362],"class_list":["post-2413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls","category-breads-rolls-2","category-breakfast","category-dairy-free","category-dinner","category-gluten-free","category-highlights","category-kosher-pareve","category-lunch","category-snack","category-vegan","tag-1-minute-challah","tag-1-minute-rolls","tag-applesauce-for-oil","tag-batter","tag-burger-buns","tag-easy","tag-flour-free","tag-gluten-free","tag-healthy","tag-hot-dog-buns","tag-kosher-pareve","tag-microwave-challah-recipe","tag-microwave-cinnamon-buns","tag-microwave-dinner-rolls","tag-microwave-or-oven-bake","tag-microwave-sandwich-rolls","tag-muffins","tag-no-knead","tag-non-dairy","tag-oat-flour","tag-quick","tag-recipe","tag-shabbat-hamotzi","tag-shabbat-hamotzi-challah","tag-silicone-challah-mold-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2413"}],"version-history":[{"count":455,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2413\/revisions"}],"predecessor-version":[{"id":9559,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2413\/revisions\/9559"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/9558"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}