{"id":2874,"date":"2018-08-09T14:54:13","date_gmt":"2018-08-09T19:54:13","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2874"},"modified":"2023-06-06T12:44:54","modified_gmt":"2023-06-06T16:44:54","slug":"gluten-free-vegan-sweet-braided-challah-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-vegan-sweet-braided-challah-recipe\/","title":{"rendered":"Vegan Gluten-Free Braided Challah Recipe for Hamotzi"},"content":{"rendered":"

Vegan Gluten-Free Braided Challah Recipe
\nfor *Hamotzi<\/span><\/strong><\/span><\/p>\n

This is a delicious Braided<\/strong> Challah Recipe<\/strong> for Hamotzi<\/strong>,
\n(Birchat Hamazon).
\nVegan, Gluten-Free, <\/strong>Dairy-Free, It is also a
\ngreat yeast dough for any shaped dinner rolls.
\n<\/strong>FOR
\nOAT FLOUR<\/span> <\/span>\u00a0<\/span>
\n I use a coffee grinder for finer results. Mine is nothing elaborate,
\njust a Chefman on I bought on Amazon because it had the biggest
\ncapacity. (I get no commission for <\/em>saying that<\/em>).<\/span><\/p>\n

 <\/p>\n

Recipe for Shabbat Oat Flour Challah <\/strong><\/span>and to say the
\nHamotzi blessing (Birchat Hamazon).<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

This is so quick and easy to put together. The results<\/span>
\nare so rewarding. You can hardly believe you made this.<\/span><\/p>\n

For your cultural enlightenment,<\/strong> the Challah introduces
\nthe especially beautiful meal we are\u00a0thankful to have
\nevery Friday evening. Traditionally, it is a homemade
\nshowbread.\u00a0Thus the reason it is braided, either minimally
\nwith 3 strands or elaborate with 4 to 6 strands.<\/span><\/p>\n

\"\"<\/p>\n

This has been a real challenge being gluten-free<\/span>
\nand wanting a real braided challah for Shabbat.<\/span>
\n
\nSomehow, substitutes weren’t satisfying. Also, <\/span>I wanted
\nmy religious guests to enjoy real homemade <\/span>braided
\nchallah, without having to bake two separate recipes.<\/span><\/p>\n

 <\/p>\n

*If challah is to be used to say the Hamotzi blessing<\/span><\/strong>,<\/strong>
\nmore than 1\/2 the flour needs to be one<\/span>
\nof the 5 grains. <\/span>\u00a0Oat <\/span>flour is the only gluten-free flour
\nallowed as one of the 5 biblical grains for the hamotzi
\nblessing.<\/span><\/span>
\n<\/span><\/p>\n

Ingredients
\nTo Make 1 big braided loaf, or\u00a0 2 small
\nchallahs and 4 to 6 small rolls.<\/strong><\/span><\/p>\n

1\/4 cup lukewarm water (105\u2014115\u00b0)<\/span>
\n2 1\/4 teaspoons of dry yeast<\/span>
\n1 tbs. coconut sugar or honey<\/span>
\n2 tbs. 100% maple syrup or honey<\/span>
\n1 large egg Or Vegan <\/strong> Egg Substitutes<\/strong><\/span><\/a><\/span>
\n1\/3 cup oil<\/span>
\n1-3\/4 cup gluten free oat flour <\/span>
\n\u00a0oat flour<\/strong><\/span> <\/span>
\n(\u00a0the only gluten free<\/strong><\/em> of the 5 biblical grains flours that is
\napproved for the Hamotzi blesssing).
\n3\/4 cup tapioca starch\/flour
\n2 tsp xanthan or guar gum, preferred,<\/em> (or use ground flax seed<\/em>)<\/span>
\n1 tsp baking powder<\/span>
\n1 tsp. salt<\/span><\/p>\n


\nOptional:<\/strong> Egg-wash for shine (1 egg yolk + 2 tsp water +
\n1\/2 tsp salt). Sprinkle on sesame or poppy seeds if desired.<\/span><\/p>\n

Note:<\/span><\/strong>
\na) If this is your first time baking braided gluten-free braided bread,
\nyou may want to start by making rolls.<\/span><\/p>\n

They are really easy to make and give a feel for rolling the strands of<\/span>
\nthe braided loaf. I just make a long strand and lift the end of the strand<\/span>
\nover the opposite side and put it through the opening to look like a knot.<\/span><\/p>\n

b) Gluten free dough gets only one rise. For letting the dough rise,
\nI like to get my oven to warming mode (about 90-100 degrees-F or
\n40 degrees-C, turn it off) and leave the light on.<\/span><\/p>\n

C) Set a pot of steamy hot water on the bottom shelf, and insert
\nthe braided shaped challah dough to rise for about 35-45 minutes,
\nuntil puffy size. Don’t let it over-rise and become pock-marked.
\nIt will have risen too much and may fall or fail when baking.<\/span><\/p>\n

If you prefer to use a mold, use a different recipe.
\nSee my batter recipe<\/strong><\/a> to pour into a silicone or tin mold
\nthat work <\/span>perfectly every time. A lot less involvement to make it.<\/span><\/p>\n

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

I heat the oven on low for 30 seconds and shut it. Then
\nleave the light on. I use the oven to let the shaped dough
\nrise, covered with a damp dish towel.<\/span><\/p>\n

I set an ovenproof bowl of hot water on the low rack
\nto add moisture. (leaving the water in the oven while
\nbaking).\u00a0 That is a method also used when baking pitas.<\/span><\/p>\n

Mix:<\/strong> <\/span>
\nIn the bowl of a stand mixer with the paddle attachment,
\n(or in a bread machine pan), combine 1 cup lukewarm
\nwater with 2 1\/4 tsp (1 packet) of yeast, 1 tbs. honey, maple
\nsyrup, or coconut\u00a0 sugar. Let sit for about 3 minutes.<\/span><\/p>\n

Add honey, oil, egg (or egg sub.)<\/em>\u00a0 and mix together.<\/span><\/p>\n

In a separate bowl, mix together GF oat flour, baking
\npowder and salt.<\/span><\/p>\n

Add the dry flour mixture into the mixed wet ingredients bowl
\nand mix on medium speed for 3 minutes. The dough should feel
\nsoft and quite sticky, but not like a batter.\u00a0<\/span>If the dough is too dry,
\nadd another tbs. water.<\/span><\/p>\n

To Shape<\/strong> <\/span>
\nTurn the dough out onto a surface lightly floured with gluten
\nfree blend or rice flour. You can buy it such as Bob’s Red Mill,
\nor grind any rice into flour in a coffee grinder. Divide dough into
\nthree equal-sized parts.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Sprinkle just enough flour on top of the dough to prevent it from
\nsticking to your hands. Carefully roll each portion into three long
\nropes. Keep them thick and moist. Add more flour only if needed to
\nprevent the dough from sticking too much to manage.<\/span><\/p>\n

You want to keep this dough as moist as feasible, so shaping
\nit is a <\/span>challenge. You may even brush it with water after
\nit is shaped. But you want to create a braided<\/em> (Gluten-Free)<\/span>
\nchallah. (Otherwise I suggest using a mold and my <\/em>
\nChallah mold recipe<\/span><\/a>)<\/span>.<\/em><\/span><\/p>\n

Roll each piece by hand into a long strand.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

Place each rope parallel to each other on the pan. Cover
\na cookie sheet pan with parchment paper.
\nLay the strands of dough on the parchment paper. Pinch
\nthe top ends together and braid the dough
\n(Left strand over middle,
\nRight strand over the left strand,
\nMiddle over right,
\nand repeat with left strand over middle, etc).<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nIf the dough sticks to your hands, you can dip your fingers in<\/span>
\noil. Stick the ends of the dough together with water if they<\/span>
\naren’t sticking. (Dough should be sticky enough as is.)<\/span><\/p>\n

Brush the braids with water so they are quite wet.<\/span><\/strong><\/p>\n

Cover<\/span> the shaped dough and place in your pre-warmed
\noven on the center rack, Put an oven-proof bowl of hot water
\non the underneath rack while dough is rising and while it bakes.
\nI prefer keeping the braided dough so wet that plastic covers or
\nupside down containers sre preferable since they won’t stick to
\nyour dough.<\/span><\/p>\n

Let the dough rise for 25 to 30 mins. just until<\/span>
\nit appears a bit puffy. Don’t let it over-rise or it will<\/span>
\ndry out when baking.<\/span><\/p>\n

It’s ready when the shaped dough has risen to<\/span>
\nwhere your pressed fingerprint almost stays indented,
\nand <\/span>it looks a bit puffy and enlarged.<\/span><\/p>\n

\"\"<\/p>\n

After the shaped dough has risen for about 20 minutes,
\nmove the covered dough, it to a warm draft-free spot,
\nperhaps above the preheating oven, while the oven
\npreheats.It’s not necessary for the oven to be fully
\npreheated.It’s more important to get it into the oven
\nbefore it over-rises.<\/span><\/p>\n

You don’t want it to over-rise. It should rise a bit more<\/span>
\nin the oven. Test it by pressing your finger on it. If it<\/span>
\nindents, and doesn’t spring back, stop! Bake it!<\/span><\/p>\n

Preheat the oven to 375 degrees Fahrenheit<\/span>
\n(190 degrees Celsius)\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Bake Pre-heat oven to 350\u00ba F: <\/span>
\n
\nWhen ready to bake, brush the top the risen challah with
\noptional<\/em> egg-wash for shine.<\/span><\/p>\n

(Egg-wash: Mix 1 egg yolk + 2 tsp water), and bake the the<\/span>
\nchallah for approximately 30-40 minutes, or until the crust is
\na golden brown and an inserted toothpick comes out clean.\u00a0<\/span><\/p>\n

 <\/p>\n

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

 <\/p>\n

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

 <\/p>\n

 <\/p>\n

 <\/p>\n

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

Vegan Gluten-Free Braided Challah Recipe for *Hamotzi This is a delicious Braided Challah Recipe for Hamotzi, (Birchat Hamazon). Vegan, Gluten-Free, Dairy-Free, It is also a great yeast dough for any shaped dinner rolls. FOR \u00a0 I use a coffee grinder for finer results. Mine is […]<\/p>\n","protected":false},"author":1,"featured_media":2897,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,232,233,94,63,75,45,74,32,33,247],"tags":[133,155,23,29,46,252,162,82,28,144,347,51,44],"class_list":["post-2874","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-kosher-pareve","category-lunch","category-snack","category-vegan","tag-bread","tag-challah","tag-dairy-free","tag-easy","tag-gluten-free","tag-hamotzi","tag-oat-flour","tag-pareve","tag-quick","tag-recipe","tag-shabbat-hamotzi","tag-vegan","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2874","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=2874"}],"version-history":[{"count":124,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2874\/revisions"}],"predecessor-version":[{"id":8194,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2874\/revisions\/8194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2897"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}