Gluten Free, Vegan Challah Recipe

I'm excited to present my adaptation of a fantastic recipe created by the talented Katarina Cermelj of The Loopy Whisk. As a firm believer in honoring the roots and origins of a recipe, I have taken the foundation laid by Katarina Cermelj in her recipebook and adapted it in order to make it suitable for gluten-free, vegan challah: something I have been in search of for years.

If you’re a gluten-free baker, her baking book Baked to Perfection: Delicious Gluten-Free Recipes with a Pinch of Science is a must-have for your kitchen.

FAQ

How many loaves does this make?

It comfortably makes two large loaves OR 3 smaller loaves, it all depends on how you split it.

How many bowls?

I have found it easiest to make this recipe using 3 bowls: 1 large mixing bowl (or if you intend to use a stand mixer, the bowl of the stand mixer), 1 bowl for the yeast, and 1 bowl for the psyllium husk, which you will eventually use to weigh out your oil and butter. However, the ideal (if not more dishes) option would be 1) large mixing bowl, 1 bowl for your yeast, 1 for psyllium husk, 1 for oil, and  1 for butter, as you’re adding your butter a bit slowly to fold it in.

Can I use a stand mixer?

Yes! I recommend it, if possible.

I can’t find millet flour?

You can often find it at non-American market or online! You can also replace the millet flour with Trader Joe’s Gluten Free flour blend. Reduce the xanthan gum down to 10g. It will still work if you remove the xanthan altogether, as the Trader Joe’s blend contains xanthan gum within it; however, it is at a much lower amount, so the dough will be more friable and more delicate. It may be best to stick with a simple 3 braid if attempting.

Uhh...Psyllium Husk?

This is usually sold as a fiber supplement. You can find it in your local health food store, online, or even in your local drugstore next to the Metamucil...Just make sure you grab one that has only psyllium husk in the ingredients list. Whole psyllium husk is easier to work with than powdered, simply because powdered psyllium husk clumps ferociously when mixed with water. However, if you find that you prefer to use powdered, that is also totally fine!

What Milk?

This recipe was tested with almond and oat milk, sweetened and unsweetened. Because challah is a sweet bread in general, there is no harm in using a sweeter milk. However, some milks use more thickeners and gums which may impact the texture of the dough.

What Dough?

This recipe was tested with a variety of vegan butters, including Miyoko’s Vegan Butter, Trader Joe’s, VioLife, and Earth Balance.

How long to bake?

This challah can be finicky as the xanthan gum and psyllium husk make it rather gummy if not properly baked. You want to bake it longer than you think you need to. If you don’t like a crunchy exterior, you can cover in foil and bake for longer.

What Brush?

Your challot receive an “eggwash” before baking to give them a burnished glaze. Using a soft bristled brush is important as the challot are fragile and you may accidentally break the skin if using too harsh of a brush. Silicone is acceptable, but use a gentle hand!

Dough Ingredients

16g active dry yeast

100g white sugar

180g + 2 tablespoons almond milk, warmed

20g psyllium husk

280g warm water

310g tapioca starch, plus extra for dusting

260g millet flour

50g sorghum flour

15g xanthan gum

15g salt

36g vegan butter, warmed & finely cubed

36g extra virgin oil, plus extra for oiling the dough

“Eggwash” Ingredients

1 tablespoons plant milk

2 tablespoons vegan liquid sweetener of choice

1 teaspoon vegan butter or olive oil

Optional Toppings

Sesame Seeds

Flaky Salt

Poppy Seeds

Bagel Seasoning

1. In a bowl, combine the yeast, granulated sugar, and warm plant-based milk. Stir to combine and set aside until the yeast is fully activated and bubbling. Make sure the milk isn't too hot to avoid harming the yeast.
2. In a separate bowl, combine the psyllium husk and warm water. Whisk thoroughly and set aside to gel for a few minutes. It will become thick and gloopy.
3. In a mixing bowl (or the bowl of your stand mixer), combine the dry ingredients: tapioca starch, millet flour, xanthan gum, and salt. Whisk to thoroughly combine. Optionally use a sieve to combine.
4. Once the yeast is activated and frothed, add both the yeast mixture and psyllium husk gel into the dry ingredients. A rubber spatula or dough whisk is useful.
5. Measure out the olive oil and add it to the dough. Also measure out the vegan butter and chop it into fine cubes but do not yet add!
6. Begin slowly stirring with a silicone spatula or use a stand mixer with the dough hook attachment on slow. As the dough comes together, slowly add in the vegan butter.
7. Knead the dough until a soft, slightly sticky consistency is achieved. Do not add too much flour! You want it to be slightly sticky to the touch--this will keep it from drying out as it bakes.
8. Oil the bowl well and cover the dough with a clean dishcloth. Place in a warm place and let it rise until doubled in size, approximately 1 hour.
9. Preheat your oven to 355°F (180°C).
10. Braid the dough normally, using tapioca starch to flour your surfaces. Transfer the braided dough to a pizza stone or baking tray.
11. Allow the Challah to rise for another hour in a warm place.
12. In a small bowl, prepare the glaze by combining plant-based milk, vegan sweetener, and melted vegan butter.
13. Using a soft-bristled baking brush, brush the glaze evenly over the Challah. Optionally, top with sesame seeds, poppy seeds, a pinch of salt, or any other desired toppings.
14. Put the Challah in the preheated oven and bake for 25 minutes at 355°F (180°C).
15. After 25 minutes, lower the oven temperature to 325°F (160°C) and continue baking for another 45-60 minutes or until the bottoms have formed a nice crust. Ensure that the inside of the challah has fully baked, as that xanthan/psyllium can make it chewy/dense.
16. Allow the Challah to cool before slicing and serving.