This version of challah is gluten-free and made in a loaf pan. It is important to let the bread cool completely because it may lose its shape and fall if sliced while still hot.
Serves: 8Hands-on: 15 minutesTotal: 5 hoursDifficulty: Easy
- 2 cups brown rice flour
- 1¾ cups arrowroot starch
- ¼ cup sugar
- 1 tsp. salt
- 2½ tsp. xanthan gum
- 2½ tsp. instant yeast
- 4 large eggs, room temperature
- 1⅔ cups water, heated to 110°F
- 1 tsp. apple cider vinegar
- 4 Tbsp. melted butter
- ¼ cup sesame seeds
- Grease a 9" × 5" oven-proof loaf pan with non-stick cooking spray.
- In a large bowl, whisk together brown rice flour, arrowroot starch, sugar, salt, xanthan gum, and yeast.
- In a medium bowl, whisk together the eggs, water, vinegar, and butter. Pour wet ingredients into dry ingredients. Stir with a wooden spoon or a fork for several minutes until batter resembles a thick cake batter. First it will look like biscuit dough, but after a few minutes it will appear thick and sticky.
- Pour bread dough into prepared loaf pan. Spread the dough evenly in the pan.
- Cover pan with a kitchen towel or plastic wrap spritzed with non-stick spray. Place dough in a warm space to rise for 2 hours until doubled in size, or until the top of the loaf should rise about 1" above the lip of the pan.
- Once dough has doubled, preheat the oven to 425°F. Sprinkle dough with sesame seeds.
- Bake for 35–45 minutes. If the bread begins to brown more than desired, place a sheet of foil over the loaf and continue baking. Bread will be done when the internal temperature is 190–200°F when tested with a food thermometer. Cool completely on a wire rack for 2 hours before slicing.