My mother-in-law taught me the art of challah—the feel of the dough, the rhythm of the braid, the pride of pulling a golden loaf from the oven. But when I needed to bake gluten-free, we faced a new challenge together. After many trials, we perfected it. This rich, golden, slightly sweet braided bread is so soft, tender, and delicious, you truly won’t believe it’s gluten-free.
A Tradition Reimagined: The History of Challah
Challah is one of the oldest and most symbolic breads in Jewish tradition. The name itself comes from the biblical commandment to separate a portion of dough (“challah”) as a tithe for the priests in the Temple of Jerusalem. For centuries, this enriched, eggy bread has marked the beginning of Shabbat and holidays, its two loaves representing the double portion of manna that fell from heaven during the Israelites’ desert wanderings.
The braids, too, carry deep meaning. A six-strand braid is said to represent the twelve loaves of showbread or the unity of the Jewish people. Other shapes mark special occasions: a round challah for Rosh Hashanah symbolizes the cycle of the year, while a braided loaf with poppy seeds represents the manna from heaven.
This recipe honors that tradition while reimagining it for modern needs. Whether it’s for Shabbat, a holiday, or just because you deserve fresh bread, this challah is a must-make.
The Science of Gluten-Free Challah: How It Works
Creating a gluten-free challah that rivals the traditional version requires understanding what gluten actually does. In wheat bread, gluten proteins form a strong, elastic network that traps gas from the yeast, allowing the dough to rise and creating that chewy, airy crumb.
Without gluten, we need a new support system. This recipe builds that structure through a combination of key ingredients:
- Gluten-Free Bread Flour Blend: Not all blends are equal. A quality bread flour blend typically contains proteins (from sources like fava bean or rice) and starches to mimic wheat flour’s behavior.
- Psyllium Husk (The Secret Weapon): This is the true game-changer. When psyllium husk absorbs water, it forms a viscous gel that acts remarkably like gluten. It provides the elasticity, structure, and moisture retention needed to hold the braid’s shape and prevent a crumbly texture. Using whole psyllium husk (rather than powder) gives an even better, more “stringy” gluten-like network.
- The Cold Rise (Flavor & Handling): Refrigerating the dough for at least 4 hours (or up to 3 days) accomplishes two vital things. First, it slows down fermentation, allowing enzymes to break down starches and proteins, developing a more complex, less “yeasty” flavor. Second, gluten-free dough is notoriously sticky and hard to handle. Chilling it solidifies the fats and stiffens the psyllium gel, making the dough firm and pliable—perfect for rolling into ropes and braiding without a sticky mess.
- Baking Powder: A small amount of baking powder provides an extra lift, helping to lighten the crumb, which can sometimes be dense in gluten-free breads.
- Triple Egg Wash: The repeated egg wash isn’t just for show. The proteins in the egg wash undergo the Maillard reaction in the oven, creating that deep, glossy, golden-brown crust that is the hallmark of a beautiful challah.
This bread is a labor of love—and now it’s yours. Whether you keep it traditional or make it your own, I hope it brings as much joy to your table as it does to mine.
Gluten-Free Challah Bread Recipe (My Mother-in-Law’s Secret) | Perfectly Braided & Golden
Description
After years of perfecting, my mother-in-law and I have created the ultimate gluten-free Challah. This recipe yields two beautifully braided, golden-brown loaves with a soft, tender crumb and a signature glossy crust. A genius cold-rise method makes the dough surprisingly easy to handle and braid, while psyllium husk provides the perfect gluten-free structure. Perfect for Shabbat, holidays, or a show-stopping centerpiece for any meal.
Ingredients
For the Dough:
For the Egg Wash:
Instructions
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Mix the Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour blend, psyllium husk, sugar, baking powder, instant yeast, and kosher salt until thoroughly combined.
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Add Wet Ingredients: With the mixer running on low speed, slowly pour in the lukewarm water, followed by the oil. Mix until the dough begins to come together. Add the 2 whole eggs and the extra egg yolk, one at a time, mixing until fully incorporated. The dough will look like a very thick, sticky batter.
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Develop the Structure: Switch to the dough hook attachment. Mix on medium-high speed for 5 minutes. This step is crucial for activating the psyllium gel and building structure.
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First Rise (Cold Fermentation): Scrape the dough into a clean bowl. It will be very sticky—that's perfect! Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight or up to 3 days. This cold rise is essential for flavor development and making the dough manageable.
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Shape the Loaves (Braiding Day): Line a large baking sheet with parchment paper. Remove the chilled dough from the refrigerator. Lightly wet your hands to prevent sticking. Divide the dough in half. Working with one half at a time, gently knead the cold dough a few times until it becomes smooth and pliable.
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Form the Strands: On a surface lightly dusted with gluten-free flour, pat or roll each dough half into a rectangle. Using a bench scraper or a knife, cut the rectangle into 4 equal strips. Gently roll each strip into a rope about 10-12 inches long. If the dough cracks, just press it back together—it's very forgiving!
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Braid the Loaves: Lay the four ropes vertically and pinch them together at the top. For a 4-strand braid: take the far-right strand and cross it over two strands (so it goes over #2 and under #3, landing in the #2 spot). Then, take the far-left strand and cross it over two strands to the right. Repeat this pattern until the loaf is braided, then pinch the ends together and tuck them neatly underneath. Repeat with the second half of dough.
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First Egg Wash & Proofing: Carefully transfer both braided loaves to the prepared baking sheet. In a small bowl, whisk together the egg, water, and a pinch of salt for the wash. Gently brush a thin layer of egg wash over the entire surface of each loaf. This first layer helps trap steam. Cover loosely with oiled plastic wrap or a clean kitchen towel. Let them rise in a warm, draft-free spot until puffy and almost doubled in size, about 30-45 minutes. Gluten-free dough won't rise as dramatically as wheat dough, so look for a noticeable increase in puffiness.
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Preheat and Second Egg Wash: About 20 minutes into the proofing time, preheat your oven to 375°F (190°C). Just before baking, gently brush the loaves with a second generous layer of egg wash for that iconic glossy crust.
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Bake: Place the baking sheet in the preheated oven. Bake for 20 minutes. Remove the sheet from the oven, brush the loaves with a third layer of egg wash, and immediately reduce the oven temperature to 325°F (165°C). Return the loaves to the oven and bake for another 20-25 minutes, until the challah is a deep, rich golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent loosely with foil for the final 10 minutes.
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Cool Completely: Transfer the loaves to a wire rack and let them cool completely before slicing. This is the hardest step, but it's essential for the crumb to set properly. The bread is life-changing when warm, but wait at least an hour for the best texture!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 50mg17%
- Sodium 160mg7%
- Total Carbohydrate 36g12%
- Dietary Fiber 3g12%
- Sugars 11g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-Free Flour Blend: Use a high-quality blend specifically designed for bread baking (such as King Arthur Measure for Measure, Bob's Red Mill 1-to-1, or Cup4Cup). Do not use a single flour like almond or coconut flour.
- Psyllium Husk: Whole psyllium husk is preferred over powder for better structure. If using powder, reduce the amount slightly as it absorbs more aggressively.
- Cold Dough is Key: Don't skip the cold rise! It transforms the dough from unworkably sticky to a pliable, braidable consistency. If the dough becomes too soft while braiding, pop it back in the fridge for 10 minutes.
- Dairy-Free: This recipe is naturally dairy-free. For a vegan version, you can experiment with egg substitutes, but the texture will be significantly different.
- Freezer Instructions: This bread freezes beautifully. Let it cool completely, then slice. Flash freeze slices on a baking sheet, then transfer to a freezer-safe bag. Toast slices straight from frozen for the best gluten-free French toast ever.