{"id":754,"date":"2017-09-19T04:13:18","date_gmt":"2017-09-19T09:13:18","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=754"},"modified":"2024-12-27T11:18:27","modified_gmt":"2024-12-27T16:18:27","slug":"gluten-free-hamotzi-challah-bread","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-hamotzi-challah-bread\/","title":{"rendered":"Gluten-free Bread and Hamotzi Challah Recipe"},"content":{"rendered":"

Gluten Free,\u00a0 Dairy-Free <\/span>Quick & Easy,
\nOat Flour Yeasted Bread, Roll, or Muffin
\nRecipe<\/span><\/strong>\u00a0(Hamotzi for Shabbat)
\nYes, this makes a great slightly sweet gluten-free
\nloaf of bread!<\/span>
\n<\/strong><\/span><\/span><\/p>\n

Tastes sweet and delicious as muffins any time!<\/strong><\/span><\/p>\n

Moist, mildly sweet, cake-like fluffy. Serve with\u00a0bread meals,
\nor any time with your favorite\u00a0fruit spread\u00a0or honey.<\/strong><\/span><\/p>\n

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Can be baked in\u00a0a challah shaped mold or regular
\nloaf\u00a0pan, or in muffin\u00a0tins or ramekins for rolls.<\/strong><\/span><\/p>\n

 <\/p>\n

Makes 2 whole large Challah Mold Pans<\/strong>
\nPLUS 6 muffins.<\/strong>
\nI made 4 half-challahs and 6 ramekin rolls
\nfrom this batter.<\/span><\/p>\n

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

1 2\u20443 cups water, 75\u00ba-85\u00ba very warm
\n1 teaspoon white vinegar
\n<\/span><\/p>\n

1\u20444 cup olive or avocado oil<\/span><\/p>\n

1 tbs. pure maple syrup, or honey<\/span><\/p>\n

1 1\u20442 teaspoons salt<\/span><\/p>\n

4 room temperature eggs +<\/span>1 egg white
\nlightly beaten
\n<\/span><\/p>\n

(Save 1 egg yolk, beaten for egg wash)<\/span><\/em><\/p>\n

1\u20442 cup coconut sugar<\/span><\/p>\n

3\u20444 cup tapioca flour\u00a0<\/span><\/p>\n

3 cups\u00a0\u00a0\u00a0oat flour\u00a0<\/span><\/span>
\n(For celiac use certified Gluten-Free, Oat Flour<\/em>), <\/span><\/span>
\n<\/span><\/p>\n

1-1\/2 teaspoons xanthan gum<\/span><\/p>\n

1 tablespoon yeast<\/span><\/p>\n

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

poppy seed\u00a0<\/span>
\nsunflower seeds<\/span>
\nsesame seeds\u00a0<\/span><\/p>\n

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

Combine all the ingredients according to your bread
\nmachine’s directions and mix it on the dough cycle. Or
\nmix it in a stand mixer with a dough paddle for 8 minutes.<\/span><\/p>\n

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When it’s finished, dump the dough into small greased
\noval pans, ramekins, or muffin tins or challah molds.<\/span><\/p>\n

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(If oven is cold when you start, turn on oven light. Turn on<\/span>
\nheat set at\u00a0 350\u00ba-F for 20 seconds and shut it, \u00a0just to create<\/span>
\nwarm environment for the dough-batter to rise in). The oven
\nlight <\/span>will maintain sufficient warmth.<\/span><\/p>\n

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Cover your molded dough loosely with parchment. Let rise
\nin a warm place (total time <\/span>about 30-35 minutes).\u00a0 While
\nyour oven preheats to 350\u00ba-F Keep the molds warm and
\ncovered on top of your stove\u00a0<\/span><\/p>\n

Place your molds covered with parchment in the warm oven.
\nAfter 15 minutes of rising in the oven keep the molds warm
\nand covered on top of your stove while your oven preheats to
\n350\u00ba-F for baking.<\/span><\/p>\n

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Bake at 350\u00ba-F degrees until done (about 20 minutes).<\/span>
\nAfter 15 minutes of baking, it is safe to flip them out of<\/span>
\nthe pans, brush with egg wash, sprinkle with poppy, sunflower,<\/span>
\nor sesame seeds and bake another 5 minutes or until<\/span>
\nglossy. It should be nicely browned on top.<\/span><\/p>\n

 <\/p>\n

BAKING METHODS<\/span><\/strong><\/span><\/p>\n

Grease a braided bread mold pan and dust with
\nflour or line it with foil and lightly grease the foil.
\nIf you can find it, use non-stick foil, Use a ladle to
\npour batter into pans.<\/span><\/p>\n

I divided my challah pans with separate pieces of foil to
\nmake 4 challah molds instead of two big ones. I<\/span>f you do this,
\nmake sure the middle dividers are high and firm <\/span>so the batters
\ndon’t flow into each other.<\/span><\/p>\n

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

FOR 2 Half-Pans:<\/strong> as I did here, line one pan with
\ntwo<\/span>\u00a0<\/span>sheets of foil, raised and meeting in the middle,
\nfor support. (Each becomes half a loaf).\u00a0<\/span>Grease and
\ndust foil with flour or find non-stick foil. I was able to
\nget 4 half-challahs\u00a0and 8 muffin tin (rolls) from above
\nbatter recipe.<\/span><\/p>\n

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Let rise in warm place about 30-45 minutes
\nor until 1.5 times in size, not doubled.<\/strong><\/span>
\n (oven with only its light on is best)\u00a0<\/strong><\/span><\/p>\n

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\nIf using a loaf pan (instead of braided mold pan)<\/span>
\n 1 egg yolk beaten, plus 1 tsp water for wash<\/span>
\n just before baking.<\/span><\/p>\n

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

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Preheat oven350 F<\/span><\/strong><\/span><\/p>\n

Combine dry ingredients in a separate bowl and slowly
\nadd to wet <\/span>mixture. Mix on gluten free or dough setting in
\nbread machine (about 8-10 minutes). The dough should
\nbe a thick batter, and on the wet side, <\/span>but should hold together.<\/span><\/p>\n

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Baking Methods\u00a0<\/strong><\/span><\/p>\n

Let rise until double in size 1.5 times its size 35-45 minutes.\u00a0<\/span>
\nBake in a 350 F preheated oven approx. 20-30 min.<\/span><\/p>\n

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If using a loaf pan (instead of braided mold pan)<\/span>
\nyou can brush with beaten 1 egg yolk plus 1 tsp water,
\n<\/span>just before baking.<\/span><\/p>\n

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(When<\/span>\u00a0cooled put in poly bag inside an airtight
\ncontainer.) Warm up in the microwave (30 seconds
\nor so). Can be stored in freezer for 3 months.<\/span><\/p>\n

Leftovers can be (separated with parchment strips) and
\n<\/span>frozen for up to 3 months.<\/span><\/p>\n

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HEALTH TIP From MERCOLA.com<\/a><\/strong><\/span><\/p>\n