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.
Preheat oven to 200Â°F and then turn it off, or set oven to “proof” mode.
Put into a quart measure and set aside:
- 4 large eggs, beaten lightly with fork to break them up
- 1 tsp cider vinegar
- Â¼ cup canola oil, or any without taste
Mix and set aside for glaze:
- 1 egg yolk
- 1 tsp water
Put into the bowl of a mixer and whisk a little to get rid of lumps:
- 1Â¼ cup brown rice flour
- Â¼ cup millet flour
- Â¼ cup quinoa flour (or maybe 1/2 cup – this is the question!)
- 2 Tbsp ground flax meal
- 2 Tbsp some other kind of GF flour: masa harina, sorghum flour, etc.
- Â½ cup potato starch
- Â½ cup tapioca flour
- 1/3 cup cornstarch
- 1 Tbsp xanthan gum
- 3 Tbsp sugar
- 2 tsp salt
- 2Â¼ tsp active dry or bread yeast (or 1 envelope)
Measure in a two-cup measure:
- 1Â¼ c very warm water – about 120Â°F, or as hot as it comes out of the tap
Start the mixer on low and pour in the very warm water. Turn it up a little to mix.
Turn mixer up to medium and pour in the egg mixture. Mix on medium for 3 minutes. Scrape sides if needed.
Glop the dough (batter) into greased bread pan. This can make one regular challah or 4 small challettes. I like this pan for the full challah: challah pan. They used to make a pan for 4 small challettes but last I looked I could find it only on eBay. If you find a source for it, please let me know.
Make sure oven is off or on “proof”, place pan in oven, cover loosely with lightly greased foil tent and let rise for Â½ to 1 hour, until double or about to overflow the pan. Remove pan from oven and preheat oven to 375Â°. Uncover loaf and set the foil aside because you’ll use it again soon.
Bake at 375Â° in stages:
- Bake for 20 minutes, then cover loosely with foil tent and return to oven.
- Bake for 20 minutes more, then invert onto foil covered cookie sheet, glaze with the egg yolk mixture you prepared earlier, and return to oven.
- Bake for 10 minutes more for small loaves, or 10-20 for one loaf.
- Place in a warming oven before serving if you can; it’s much better warm.