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Archive for December, 2017

Finally! A gf challah that has the “hamozi” bracha (i. e. bread and cereals) rather than “shehakol” (everything else). This means my celiac sons can eat what we do for Shabbat meals, and we can eat like them. This makes things easier for us, especially when we have guests. Thank you very much, Annie! 😊

Ingredients for 2 large challah and about 15 challah muffins:

3 cups gf oat flour*, sifted

1 cup teff flour, sifted

2 cups tapioca flour

4 tsps xanthan gum

22 grams (2 packages) dry yeast

Mix all together. Use a mixer with the dough hook. Do not attempt to knead by hand, batter will be very wet!

The three flours

Then add the following while mixing:

2 1/2 cups warm water

1/2 cup honey

4 eggs

2 tsps cider vinegar

Mix well. Then add:

1/2 cup vegetable oil

1 tbsp salt

Mix well again.

Place into two bread pans and 12 muffin pans, with a spatula or tablespoon.

Cover and let rise for about 30 to 45 minutes.

Bake at 170 degrees (if using Bob’s red mill flour, 165 degrees) for 20-30 minutes (muffins) or 40-60 minutes (full size). Challah is ready when a toothpick in the center comes out clean or with large crumbs.

Notes: I tried different types of oat flour, I got good results with Bob’s Red Mill and Cream Hill Estates.

Recipe can be halved.

Shabbat Shalom!

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