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 works great for eggplant topping.Â Tahini comes in a variety of viscosities, some very thick, some more thin.Â 3/4 is for the thinner varieties, 1/2 cup for thicker.Â Start with 1/2 a cup and if the sauce is too thin, add 1/4 cup more.
2 Garlic Cloves
1/2 tsp salt
1/2 to 3/4 cups of Tahini
1/3 cup fresh lemon juice
1/4 cup water
1/2 tsp ground cumin
Rough chop the garlic, throw everything into a food processor, process until the sauce becomes smooth and thick.
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.