Challah

This challah bread is lightly sweetened and moist. Your family will never know it’s gluten-free.

Ingredients

Yields 1 (11⁄2-pound) loaf of bread

2 cups brown rice flour

13⁄4 cups arrowroot starch or tapioca starch

1⁄4 cup sugar

1 teaspoon salt

21⁄2 teaspoons xanthan gum

21⁄2 teaspoons SAF-Instant Yeast, Red Star Quick-Rise or Bread Machine Yeast, or Fleischmann’s Bread Machine Yeast

4 large eggs, room temperature

12⁄3 cups water, heated to 110°F

1 teaspoon apple cider vinegar

4 tablespoons melted butter

Sesame seeds (optional)

  1. In a large bowl whisk together brown rice flour, arrowroot starch or tapioca starch, sugar, salt, xanthan gum, and yeast. In a smaller bowl whisk together the eggs, water, vinegar, and butter.
  2. 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.
  3. Line a 11⁄2-pound loaf pan (10" × 5") with parchment paper or spritz generously with nonstick cooking spray. Pour bread dough into the pan. Using a spatula that’s been dipped in water or spritzed with oil or nonstick cooking spray, spread the dough evenly in the pan. Continue to use the spatula to smooth the top of the dough.
  4. Cover the pan with a tea towel or cover loosely with plastic wrap that has been spritzed with nonstick spray or olive oil (so it will not stick to the dough). Allow the dough to rise in a warm space for 1–2 hours until doubled in size. The top of the loaf should rise about 1" above the lip of the pan.
  5. Once dough has doubled, preheat the oven to 425°F. Remove the covering from the loaf and, if desired, 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.
  6. Bread will be done when the internal temperature is 190°F–200°F, when tested with a food thermometer. Allow bread to cool completely on a wire rack for 2–3 hours before slicing. If the bread is sliced when it is still hot, it may lose its shape and fall.
  7. Bread will keep on the counter in a zip-top plastic bag for 2–3 days. After 3 days, slice and freeze the remaining loaf.