I’m developing an egg-free version of my Gluten Free Challah. This recipe is a work in progress. I’ll change this comment when I consider the recipe finished, but until then it’s subject to change. If you try my recipe and want to share anything you’ve learned, I’d love to read your comments. Scroll all the way down to the end of this post for links to the baking pans I use, and general notes. Otherwise, my most recent experiment is at the top. Continue reading “Gluten Free Vegan Oat Challah”
This challah is for when we have guests who can not eat oats. Our regular challah is gluten-free oat challah. Version 2 of oat-free is basically the same as my Version 1 recipe, but I’ve just simplified and updated it a little.
Disclaimer: Version 2 has one outstanding question. I lost track while measuring quinoa flour and may have added it twice. Whatever I did was delicious. I have to make it again and update this recipe to be sure of the quantity of quinoa flour.
Every day at 9am and 9pm add 1/4 cup of whole grain brown rice flour and 1/4 cup of distilled water into a wide mouth quart mason jar. After a few days or several days this will bubble and you have starter.
Four mini-challot with raisins and honey. Continue reading “Gluten Free, Oat Free Rosh Hashanah Challettes”
As Julie says on her kosher coeliac blog, “Gluten free hamotzi challah … is the holy grail of gluten free baking.” I didn’t think about this until recently, when Judi and Ray invited us to shabbat Continue reading “Gluten Free HaMotzi Challah”
We go for the whole wheat rather than sweet challah. This large loaf bread machine recipe makes one large challah, or two small ones, or four smaller ones …
- 3/4 cup warm water
- 2 cups white flour
- 1½ cups whole wheat flour
- 2 Tbsp sugar (use corn sugar for fructose free recipe)
- 2 tsp salt Continue reading “Challah”
Many thanks to Gluten Free Girl for helping us finally make a delicious gluten free cornbread. I’ve copied the recipe below and made a few changes of my own. We ate it last night with chili and braised greens, and it pleased both our gluten eaters and our gluten free-ers. Continue reading “Gluten Free Cornbread”
Josh learned this trick from Kimberly aboard the Cayman Aggressor IV – just add extra flour to a muffin mix to get a biscuit that holds its shape. The biscuits can be sliced and used as sandwich buns. Continue reading “Pamela’s Gluten-Free Biscuits”