The Most Tender Gluten-Free Challah | In The Kitchen With
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- Опубликовано: 11 сен 2024
- Cookbook author and food stylist Aran Goyoaga shares a gluten-free and dairy-free braided challah that’s tender, moist, and slightly sweet with a crisp exterior. Slather butter, jam, or go savory, this bread is delicious and will pair with anything! GET THE RECIPE ►► f52.co/3bKbQtt
PREP TIME: 15 minutes
COOK TIME: 35 minutes
SERVES: 1 large or 2 medium challahs
INGREDIENTS
1 1/4 cups plus 1 tablespoon (315 grams) whole milk or oat milk, heated to 105°F, plus more if needed
2 1/2 teaspoons (10 grams) active dry yeast
3 tablespoons (30 grams) psyllium husk powder
1 cup (160 grams) potato starch
1 cup (140 grams) sweet white rice flour
1 cup (120 grams) tapioca starch, plus more for dusting
1/2 cup (70 grams) superfine brown rice flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons kosher salt
1 teaspoon xanthan gum (optional)
Zest of 1 medium orange
1/4 cup (55 grams) extra-virgin olive oil, plus more for greasing and brushing
4 large eggs, divided
1 tablespoon raw sesame seeds or sparkling sugar
This recipe has been excerpted from Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free ©2021 by Aran Goyoaga by permission of Sasquatch Books.
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I preordered this book (because I desperately miss good bread) and its incredible. I am forever in love with Aran. Thank you for this video, it's wonderful to have this video as supplemental guidance to the book. It really fills me with baking confidence -- baking gluten-free bread is a different experience than I'm used to so I'm grateful for this instruction!!
Couldn't agree more! This book is the real deal - reliable, accessible, and truly delicious. Without being told, practically no one can tell that the recipes are gluten-free - so it winds up being a great guide for yourself, if you need to avoid or eliminate gluten; but happily, it's also a great collection of recipes you can make and share with others!
This came out delicious! I have your cookbook and it was really helpful to see you making it while reading the instructions. Thank you!
I have this book and the recipes I have made so far are wonderful. I was pleasantly surprised to see Aran on Food 52.
The book looks amazing. I love the way she explained with great detail how to make this bread. It seems she put a lot of love and care into developing these recipes for the cookbook. I'll certainly be purchasing it.
While this challah recipe looks absolutely delicious and amazing the problem for religious Jewish people is that it must have one of the five grains order to wash and say the prayer over bread. This would require at least some type of gluten free oats in the recipe. I'm pretty sure you could probably sub out and add that in if you wanted to tweak this a little bit for Friday night Sabbath dinner. Thank you very much for this recipe!
That was my first thought when I saw this video, Rosalyn. It sounds like the psyllium husk powder is the real game changer here, though; so I'm going to try the recipe, replacing 50% of the flour with gluten free oat flour (for hamotzi). I've had great success with that mixture. It will be interesting to see what difference the psyllium makes. Happy Chanukah. 🕎
She does use Oat Milk, if that helps, though I wish I knew which brand as some have gums, some are unsweetened, etc.
I plan to try subbing the brown rice flour for GF oats.
@@GirdsHerStrength that was my line of thought also!
Hello, To make Challah using one of the five grains for prayer and still keep it gluten-free, couldn't we use gluten-free oats to decorate the braid? Or does one of the five grains necessarily have to be in the dough? I'm curious, although I'm not Jewish, I make this bread for my students and it seems like an interesting curiosity to share.
Congratulations on your insightful observation, and thank you for taking the time to respond!
Your explanation and demonstration was very good. I now have more confidence to bake my first yeast rolls.
I use olive oil in my wheat challah-it has a great flavour in bread! Butter would be non-traditional as you wouldn’t use it with a meat meal. I have Canelle et Vanille Bakes Simple and absolutely love it! I bake gluten free for myself.
I love that you used grams! Thank you! Best way to bake especially gluten free! Can you use a bread machine to make the dough? Has anybody tried that?
My husband has been asking for gluten and dairy free challah since he found out he was allergic to gluten a few years back. Can't wait to try this!
Aran this is a fantastic video! I can't wait to try this! I love how you braided the challahs too!
I just made my first crown challah gluten free. Each step of the way was beautiful. There was no issue whatsoever and the instructions were very clear (THank you for that) including potential pitfalls. The result is good but not amazing. I didn't substitute any of the ingredients (as I bread my own gf bread at least once a week). In my Viking range at 375F on conventional oven the parchment paper starting browning/burning after about 20 minutes. I gave it 5 minutes less than the 35 minutes recommended but the bottom of the challah was still black. It's still moist inside but it seems a tad dough (not sticky though) just doughy. I haven't had challah in 15 years (since becoming gluten free) so my last bite of wheat based challah was imprinted in my nervous system and this gluten free challah had a different consistency. Am I correct? not brioche like? I'm sure it will be delicious toasted with butter and jam tomorrow morning but I thought I'd check in with you. Thank you anyways. I'll try a new one next week.
Thank you so much for this video! I love the book and I've made many of the recipes including the challah and it's wonderful. I'm excited to try it as a crown.
wow that's amazing
s
Thank you so much for this. It’s really exciting to find a delicious-looking challah recipe I can make without changing anything except the xanthan gum. Saving this to try :).
Incredible instructional video! Thank you so much for sharing!
Nice to see a nut free recipe!
Thank you Aran and Food52!
Thank you for this! I have all the ingredients in my kitchen except for the psyllium husk. I'll use a simple three part braid, I think, for my first try!
I love her kitchen, can we have a tour?!?
Oh hey... Need to watch this through and give it a go
I’m gonna save for this book!
Looks delicious!
Why was the overhead view of the four strand challah not shown 😭
YES YES YES AND THE JADEITE PYREX
Hi ! Thanks for sharing your recipe! What temperature should the bread be inside so we know it’s fully cooked?
MasyaAllah thats Looks delicious 😍😍👍
THANK YOU SO MUCH!!!
I checked out the book from the library and found the recipe a bit confusing. First, the list of ingredients calls for extra olive oil for "greasing and brushing," but the recipe (and the video) only show egg being brushed onto the dough. Also in the ingredient list it says "4 large eggs, divided." To any cook this means dividing the egg yolks from the whites, but in this recipe if just means that 3 eggs are added to the dough while the 4th is saved to brush onto the finished braid. She calls this an egg wash, which normally refers to a mix of egg and water or egg and milk. A small thing, maybe, but confusing. I also found her instructions for the "four braid" in the video so confusing (Does the "1 braid" change after it's put over the "3 braid"?) I pressed the strands back together and did a standard, 3-strand braid. Much easier and looked just fine. Her fretting over tiny "cracks" in the video only made me nervous, and I found that once it was baked, everything looked fine. She went back and forth about whether xanthan gum was optional -- just make it required and be done with it! I found the dough much less precious than she implied, both in the written recipe and the video. After all, if I could go from four braids back to three -- joining it together into another ball and then separating into strands again -- and have it turn out well, there's no need to make it sound so scary. I almost didn't make it, though I really wanted to since our (non-Jewish) church was celebrating Yom Kippur with Jewish foods and I wanted to make sure our gluten-sensitive folks could eat it, too. So, all in all this was a good recipe, but unnecessarily fraught. I also find it very annoying when a chef/cook talks about how easy something is while showing herself doing it absolutely perfectly, as in her crown braid. Showing some mistakes or imperfections goes a long way toward helping a home baker or cook.
Can we bake as sandwich loaf in Pullman mould?
Impressive
I learned alot
Do you have any bread recipes for cassava flour in your book, can make flat breads but struggling with a decent bread
Can you just use water? Challah typically isn't made with dairy.
The challah doesn’t quite look like challah is this due to the different flour ?
Could i make just half the recipe to make a small one?
has anyone tried to make a vegan version of this? what would make a good egg sub? or would this ruin the recipe
DOES ANYONE KNOW about how much this bread would cost to make weekly? I am buying all the ingredients and it is pretty expensive even though i know some of these ingredients can be used again.... Im thinking this is about a $25 Challah bread? Does anyone else know round about how much it has cost you?
I’m in America I refuse to use grams
Why? Grams are more accurate for baking so you can get a more consistent result.
Okay
Parts of America (Canada, Mexico) use grams. It’s the United States that refuses to catch up. (I’m in the U.S. and find it hard, too, but I try because it’s more accurate).
do you buy your drugs by the pound?
I’m also in America. It has nothing to do with where you are in the world. Buy a digital scale (you can get one for