Gluten-Free Braided Challah Bread with Honey and Oats
A beautifully braided gluten-free challah that captures the traditional texture and flavor of this classic Jewish bread. Made with a specialty gluten-free flour blend, honey for sweetness, and a touch of oats for texture, this recipe creates a soft, slightly sticky dough that bakes into a golden, crispy-crusted loaf. Perfect for Shabbat dinners, holidays, or any special occasion where you want to serve an impressive homemade bread that accommodates gluten-free dietary needs.
Ingredients
- 1 teaspoon Haddar Baking Powder
- 1 large egg, or egg replacement for vegan option
- 3 ⅓ cups Blends by Orly Manhattan Blend
- ½ cup Gefen Honey
- ⅓ cup gluten free oats or oat flouroat flour1:1texture
can substitute oat flour for whole oats
- ⅓ cup oil
- 2 ½ teaspoons salt
- 1 teaspoon white sugar
- 1 ¼ cups warm water
- 1 tablespoon dry yeast
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit and line a sheet pan with parchment paper
- 2
Combine yeast, lukewarm water, and sugar in stand mixer bowl with paddle attachment and let sit for 5 minutes
- 3
Add honey, egg, and oil to the yeast mixture and mix together
- 4
Mix Manhattan Blend flour, oats, baking powder, and salt in a separate bowl
- 5
Add dry flour mixture to mixing bowl and mix on medium speed for 3 minutes
- 6
Gradually add remaining water and mix on medium speed until dough is fully mixed and feels soft and slightly sticky
- 7
Turn dough onto floured surface and divide into three equal parts
- 8
Roll each portion into long ropes, adding flour to prevent sticking
- 9
Place ropes parallel on prepared pan, pinch top ends together, and braid into a plaited loaf
- 10
Cover with warm wet towel and let rise in warm, moist area for 45-60 minutes
- 11
Brush risen challah with beaten egg wash
- 12
Bake for approximately 30 minutes until golden brown with crispy outside
Tips
The dough should feel soft and slightly sticky but not like a batter - add more flour if too wet.
Dip fingers in oil if dough sticks to hands while braiding the challah.
Use rice flour for dusting if Manhattan Blend isn't available for the work surface.
Good to Know
Store covered at room temperature for 2-3 days or freeze wrapped for up to 3 months
Can be made 1 day ahead - wrap tightly after cooling completely
Serve warm or at room temperature, slice with serrated knife
Common Mistakes
Don't add too much flour during mixing or bread will be dense
Ensure water temperature is correct or yeast won't activate properly
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, you can mix by hand but it will take longer and require more effort to develop the dough properly.
How long does this challah keep?
Store covered at room temperature for 2-3 days or freeze for up to 3 months wrapped tightly.
Can I freeze the dough before baking?
Yes, shape the dough, wrap well, and freeze. Thaw overnight in refrigerator before final rise and baking.