I LOVE homemade breads! Many years ago I found this recipe for Vegan Challah Bread on the web and have been making it ever since until I was diagnosed with gluten intolerance! IT is FABulously scrumptious. I usually triple the recipe and make many loaves and freeze them after they are baked. My whole family loves it and when served to friends they want the recipe. This bread holds up very well to freezing. I have adapted the original recipe that is gluten-free!
Gluten- Free & Vegan Challah Bread Recipe
Yeast: 2 & 1/2 TBsp dry active yeast, 1/3 cup warm water (“wrist” temperature) DISSOLVE yeast in a small bowl of warm water ( I just sprinkle the yeast on top of the warm water ) PLACE the bowl to the side and let stand for 5-10 minutes.
DRY Ingredients: I used 6 cups Better Batter All Purpose Flour Mix and to this I added 1/2 tsp Xanthum Gum. (But you could substitute any all purpose gluten free flour you want) & 1 cup soy flour
WET Ingredients:
MIX In large bowl mix: 1/2 cup safflower oil, 1/2 cup organic pure cane sugar, 1 TBsp salt and 1 cup of BOILING water. Stir until mostly dissolved. ADD 1/2 cup COLD (not icy) water. This mixture should be warmish now but not hot. ADD 2 organic ripe mashed bananas STIR in yeast mixture.
NEXT: ADD the DRY Ingredients: flours 1 cup at a time
Once all the flour is incorporated into the wet mixture…turn the flour ball out onto lightly floured surface. Knead for 5-10 minutes, dough should be smooth.
Lightly coat the large mixing bowl in oil, turn the just kneaded dough into the bowl and roll it over once to coat the dough with oil. Let rise in the bowl for about 1 hour or until double in size.
Punch dough down, turn out and knead again for 2-3 minutes. Divide the dough into 2 balls. Divide each ball into 3 sections and roll each section into long ropes and braid each loaf using the now 3 long braids. You can make a long loaf or a ring.
RAISE the braided bread for 45 minutes. Before you place loaves into the oven to bake……you can boil a little more water, brush the boiling water on the loaves and then sprinkle with sesame seeds, poppy seeds or sea salt. I like it baked without brushing any water on the bread. BAKE at 350 degrees for approximately 25 minutes. When tapped the loaf will sound hollow when done. COOL 10 minutes before slicing.
This recipe makes 2 braided loaves.
ENJOY and here’s to health!
I should bake these for my niece!
She’d LOVE them!!
Thank you Colleen
I am sure the water were not too hot.
I think the oven rising time was not the right thing to do. I also covered it with plastic, as I do when I make gluten challah. I am very used to making gluten challah, but it was the first time I made GF vegan challah. I should have search more about it before starting baking. Also, the yeast were good but probably not enough. They did bubble, but when I thought about it later, they could do better. so I checked the date, and it was Oct’ 21…. So, I bought new.
I just need to make it again…
Thank you for keep thinking of me.
Hello,
I have just made it.
The dough did not rise at all. I checked the yeast and they were fine.
I put the dough in a warm oven to rise, as I do with regular flour. Could that be the reason?
It came out as a variation of a bagel, which is not bad. I am just after a Challah at the moment.
Oh I’m so sorry…I’ve never had it not rise. I wish I could tell you what you did wrong.
I never rise my dough in a warm oven..maybe that’s it? I always rise it on the counter top
in a warm room.
Thank you Coleen for replying.
Ok,
When I will try it again with rising it regularly, I will let you know the result. I quite liked the texture of the dough. It almost had a feel of a gluten dough. flexible.
I know the texture is as close to non gluten as I’ve found. Another thing could the water temp have been too hot for the yeast?
Hello Colleen,
I meant to give it another try tonight, but went over what I had done before, and I have a question before I try.
The person I made the challah for, is alergic to soy, so I replaced it with rice four. I don’t have the flour you used. so I tryied the GF all purpase flour) I don’t think that this was the peroblem, but now, I prefer to ask before I try again.
Thank you.
I have always made this with a Gluten Free blend that has Xanthum Gum. I think Soy flour gives more stretch? I don’t think Rice would allow the give that soy does. I think any Gluten Free blend would work but you need Xanthum gum in the GF mix or you have to add it seperately. I don’t know what you would use if you don’t use soy flour.
Looks delicious! I love bread! I really do miss being able to buy any kind of bread at the store!
Looks really good. Thanks for the recipe. I will try this one out.
I love challah bread. Thank you for sharing this recipe with us.
Oh I can’t wait to make this bread! Looks delicious!
MMMM this looks awesome! I can’t wait to try my hand at making bread soon!
I WOULD LIKE TO TRY THIS –IT SOUNDS GOOD-THANKS FOR SHARING
I had never baked breads but your recipes are presented in a way that has made me bold and I am not afraid of baking breads. Thank you so much for your help
Yum I’m always looking for a new bread recipe.
pinned for later! 🙂
Pinning right now. Can’t wait to try this recipe.
I absolutely ADORE Challah! I must give yout kudos because it is NOT easy to get right! I have tried numerous times and never get the desired result!
If I could only eat one thing i would choose bread I love bread! I’m going to have a english muffin right now! Thank you Vicki
Yummy!!!
This looks great! I have to try it!
This looks delicious..I am always on the lookout for great gf bread recipes!
yummy yum yum
I’m glad these don’t contain land animal products